Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary extracted from

  • Burhan, A.; Nisa, U.; Gokhan, C.; Omer, C.; Ashabil, A.; Osman, G.
    Enzymatic properties of a novel thermostable, thermophilic, alkaline and chelator-resistant amylase from an alkaliphilic Bacillus sp. isolate ANT-6 (2003), Proc. Biochem., 38, 1397-1403.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.1 Urea 8 M, 86% inhibition Bacillus sp. (in: Bacteria)
3.2.1.1 ZnCl2 5 mM, 37% inhibition Bacillus sp. (in: Bacteria)

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.1 CaCl2 5 mM, slight activation Bacillus sp. (in: Bacteria)

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.1 94500
-
 x * 94500, SDS-PAGE Bacillus sp. (in: Bacteria)

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 Bacillus sp. (in: Bacteria)
-
 fragments of starch
-
 ?
3.2.1.1 starch + H2O Bacillus sp. (in: Bacteria) ANT-6
-
 fragments of starch
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Bacillus sp. (in: Bacteria)
-
-
-
3.2.1.1 Bacillus sp. (in: Bacteria) ANT-6
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.1 partially purified Bacillus sp. (in: Bacteria)

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 starch + H2O
-
 Bacillus sp. (in: Bacteria) fragments of starch
-
 ?
3.2.1.1 starch + H2O
-
 Bacillus sp. (in: Bacteria) ANT-6 fragments of starch
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.1 ? x * 94500, SDS-PAGE Bacillus sp. (in: Bacteria)

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 80
-
-
 Bacillus sp. (in: Bacteria)

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.1 40 100 78.6%, 80.1%, 85.3%, 85.9% 87.7% and 87.7% of maximal activity at 40°C, 50°C, 60°C, 70°C, 90°C and 100°C, respectively Bacillus sp. (in: Bacteria)

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.1 50
-
 no loss of activity after 15 min Bacillus sp. (in: Bacteria)
3.2.1.1 60
-
 3% loss of activity after 15 min Bacillus sp. (in: Bacteria)
3.2.1.1 70
-
 8% loss of activity after 15 min Bacillus sp. (in: Bacteria)
3.2.1.1 80
-
 11% loss of activity after 15 min Bacillus sp. (in: Bacteria)
3.2.1.1 90
-
 14% loss of activity after 15 min Bacillus sp. (in: Bacteria)
3.2.1.1 100
-
 15% loss of activity after 15 min Bacillus sp. (in: Bacteria)

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 10.5
-
-
 Bacillus sp. (in: Bacteria)

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.1 7.5 13 approx. 20% of maximal activity at pH 8.0, approx. 90% of maximal activity at pH 10.5-13.0 Bacillus sp. (in: Bacteria)

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.1 9
-
 42% loss of activity after 15 h at 37°C Bacillus sp. (in: Bacteria)
3.2.1.1 10.5
-
 45% loss of activity after 15 h at 37°C Bacillus sp. (in: Bacteria)