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Literature summary extracted from

  • Diaz, A.; Sieiro, C.; Villa, T.G.
    Production and partial characterization of a beta-amylase by Xanthophyllomyces dendrorhous (2003), Lett. Appl. Microbiol., 36, 203-207.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.2.1.2 additional information the synthesis of beta-amylase is induced by starch and maltose Phaffia rhodozyma

Application

EC Number Application Comment Organism
3.2.1.2 nutrition beta-amylase may have certain industrial applications, e.g. in the beer industry or in the production of maltose syrup, beta-amylase could be a by-product, in addition to carotenoid pigments, in the fermentation downstream Phaffia rhodozyma

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.2 HgCl2 10 mM, 100% inhibition Phaffia rhodozyma
3.2.1.2 additional information the synthesis of beta-amylase is repressed by glucose, fructose or sucrose as carbon source, not inhibited by EDTA Phaffia rhodozyma
3.2.1.2 N-bromosuccinimide 1 mM, 84% inhibition Phaffia rhodozyma
3.2.1.2 N-ethylmaleimide 10 mM, 73% inhibition Phaffia rhodozyma
3.2.1.2 p-hydroxymercuribenzoate 0.5 mM, 96% inhibition Phaffia rhodozyma
3.2.1.2 p-methylsulfonylfluoride 3 mM, 100% inhibition Phaffia rhodozyma
3.2.1.2 Phenylglyoxal 3 mM, 27% inhibition Phaffia rhodozyma

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.2 additional information
-
 additional information
-
 Phaffia rhodozyma

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.2 extracellular
-
 Phaffia rhodozyma
-
-

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.2 240000
-
 gel filtration Phaffia rhodozyma

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.2 Phaffia rhodozyma
-
 the perfect state of Phaffia rhodozyma
-
3.2.1.2 Phaffia rhodozyma CECT 1690
-
 the perfect state of Phaffia rhodozyma
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.2 partial, 14.67fold Phaffia rhodozyma

Reaction

EC Number Reaction Comment Organism Reaction ID
3.2.1.2 (alpha-D-glucopyranosyl-(1-4))n-alpha-D-glucopyranose + H2O = (alpha-D-glucopyranosyl-(1-4))n-2-alpha-D-glucopyranose + alpha-D-glucopyranosyl-(1-4)-beta-D-glucopyranose acts on starch, glycogen and related polysaccharides and oligosaccharides producing beta-maltose by an inversion, the term beta relates to the initial anomeric configuration of the free sugar group released and not to the configuration of the linkage hydrolysed Phaffia rhodozyma
a

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.2 0.0685
-
 pH 5.5, 50°C Phaffia rhodozyma

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.2 maltopentose + H2O 40% of the activity with starch, exo-acting enzyme, no production of glucose Phaffia rhodozyma ?
-
 ?
3.2.1.2 maltopentose + H2O 40% of the activity with starch, exo-acting enzyme, no production of glucose Phaffia rhodozyma CECT 1690 ?
-
 ?
3.2.1.2 maltotetraose + H2O 37% of the activity with starch, exo-acting enzyme, no production of glucose Phaffia rhodozyma ?
-
 ?
3.2.1.2 maltotetraose + H2O 37% of the activity with starch, exo-acting enzyme, no production of glucose Phaffia rhodozyma CECT 1690 ?
-
 ?
3.2.1.2 additional information cysteine, tryptophan and serine are essential amino acids for catalysis, not: maltotriose Phaffia rhodozyma ?
-
 ?
3.2.1.2 additional information cysteine, tryptophan and serine are essential amino acids for catalysis, not: maltotriose Phaffia rhodozyma CECT 1690 ?
-
 ?
3.2.1.2 starch + H2O highest activity, exo-acting enzyme, no production of glucose Phaffia rhodozyma ?
-
 ?
3.2.1.2 starch + H2O highest activity, exo-acting enzyme, no production of glucose Phaffia rhodozyma CECT 1690 ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.2 beta-amylase
-
 Phaffia rhodozyma

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.2 50
-
-
 Phaffia rhodozyma

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.2 20 60 active in the range Phaffia rhodozyma

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.2 60
-
 30 min: 65% loss of activity, 60 min: 75% loss of activity, 90 min: 100% loss of activity Phaffia rhodozyma

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.2 5.5
-
-
 Phaffia rhodozyma

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.2 4 6.5 active in the range Phaffia rhodozyma

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.2 7.5
-
 30 min: 50% loss of activity, 60 min: 75% loss of activity, 120 min: 100% loss of activity Phaffia rhodozyma

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.2.1.2 Phaffia rhodozyma isoelectric focusing 4.7 4.6