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Literature summary extracted from

  • Wanderley, K.J.; Torres, F.A.; Moraes, L.M.; Ulhoa, C.J.
    Biochemical characterization of alpha-amylase from the yeast Cryptococcus flavus (2004), FEMS Microbiol. Lett., 231, 165-169.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.1 CaCl2 4 mM, 30% inhibition Saitozyma flava
3.2.1.1 Cu2+
-
 Saitozyma flava
3.2.1.1 CuSO4 4 mM, complete inhibition Saitozyma flava
3.2.1.1 Fe2+
-
 Saitozyma flava
3.2.1.1 FeSO4 4 mM, 80% inhibition Saitozyma flava
3.2.1.1 Hg2+
-
 Saitozyma flava
3.2.1.1 HgCl2 4 mM, 71% inhibition Saitozyma flava
3.2.1.1 additional information treatment with glycosidases leads to loss of 50% activity Saitozyma flava

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.1 additional information
-
 starch 0.056 mg/ml, 50°C, pH 5.5 Saitozyma flava
3.2.1.1 0.057
-
 soluble starch pH 5.5, 50°C Saitozyma flava

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.1 extracellular
-
 Saitozyma flava
-
-

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.1 75000
-
 1 * 75000, SDS-PAGE Saitozyma flava
3.2.1.1 84500
-
 gel filtration Saitozyma flava

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.1 starch + H2O Saitozyma flava
-
 maltose + maltotriose
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Saitozyma flava
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.2.1.1 glycoprotein highly glycosylated Saitozyma flava
3.2.1.1 glycoprotein treatment with glycosidases leads to loss of 50% activity Saitozyma flava

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.1 native extracellular enzyme from culture medium 16.14fold in a single gel filtration step Saitozyma flava
3.2.1.1 Sephacryl S-100 Saitozyma flava

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.1 additional information
-
 842.9 units, one unit is defined as the amount of alpha-amylase necessary to hydrolyze 0.1 mg starch per min Saitozyma flava

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 amylopectin + H2O
-
 Saitozyma flava maltose + maltotriose
-
 ?
3.2.1.1 amylopectin + H2O
-
 Saitozyma flava maltose + maltotriose main products ?
3.2.1.1 amylose + H2O
-
 Saitozyma flava maltose + maltotriose
-
 ?
3.2.1.1 amylose + H2O
-
 Saitozyma flava maltose + maltotriose main products ?
3.2.1.1 glycogen + H2O
-
 Saitozyma flava maltose + maltotriose main products ?
3.2.1.1 glycogen starch + H2O
-
 Saitozyma flava maltose + maltotriose
-
 ?
3.2.1.1 pullulan + H2O
-
 Saitozyma flava maltose + maltotriose main products ?
3.2.1.1 starch + H2O
-
 Saitozyma flava maltose + maltotriose
-
 ?
3.2.1.1 starch + H2O soluble starch Saitozyma flava maltose + maltotriose main products ?

Subunits

EC Number Subunits Comment Organism
3.2.1.1 monomer 1 * 75000, SDS-PAGE Saitozyma flava

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 50
-
-
 Saitozyma flava

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.1 50
-
 10% loss of activity after 1 h Saitozyma flava
3.2.1.1 50
-
 60 min, purified enzyme, 90% remaining activity Saitozyma flava
3.2.1.1 60
-
 40% loss of activity after 1 h Saitozyma flava

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 5.5
-
-
 Saitozyma flava