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Literature summary extracted from
- Biochemical and crystallographic analyses of maltohexaose-producing amylase from alkalophilic Bacillus sp. 707 (2004), Biochemistry, 43, 14047-14056.
Cloned(Commentary)
| EC Number | Cloned (Comment) | Organism |
|---|---|---|
| 3.2.1.98 | expressed in Bacillus subtilis strain 207-25 | Bacillus sp. (in: Bacteria) |
Crystallization (Commentary)
| EC Number | Crystallization (Comment) | Organism |
|---|---|---|
| 3.2.1.98 | hanging drop vapor diffusion method | Bacillus sp. (in: Bacteria) |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.98 | Bacillus sp. (in: Bacteria) | P19571 | alkalophilic strain 707 | - |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.98 | DEAE-Sepharose column chromatography | Bacillus sp. (in: Bacteria) |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.98 | 0.7 | - |
starch, culture medium, pH 7.6 | Bacillus sp. (in: Bacteria) |
| 3.2.1.98 | 1.5 | - |
starch, purified enzyme, pH 7.6 | Bacillus sp. (in: Bacteria) |
| 3.2.1.98 | 18.8 | - |
starch, purified enzyme, pH 8.8 | Bacillus sp. (in: Bacteria) |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.98 | amylose + H2O | - |
Bacillus sp. (in: Bacteria) | maltohexaose + maltotriose + maltoheptaose | - |
? |  |
| 3.2.1.98 | maltoheptaose + H2O | - |
Bacillus sp. (in: Bacteria) | maltohexaose + maltotriose + maltotetraose + maltopentaose + maltose + D-glucose | - |
? | |
| 3.2.1.98 | starch + H2O | - |
Bacillus sp. (in: Bacteria) | maltohexaose + ? | - |
? | |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.2.1.98 | G6-amylase | - |
Bacillus sp. (in: Bacteria) |
| 3.2.1.98 | maltohexaose-producing alpha-amylase | - |
Bacillus sp. (in: Bacteria) |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.98 | 45 | - |
- |
Bacillus sp. (in: Bacteria) |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.98 | 45 | 70 | activity decreases to less than 20% above 55°C | Bacillus sp. (in: Bacteria) |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.98 | 55 | - |
activity decreases to less than 20% above 55°C | Bacillus sp. (in: Bacteria) |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.98 | 8.8 | - |
- |
Bacillus sp. (in: Bacteria) |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.98 | 4.7 | 10.8 | - |
Bacillus sp. (in: Bacteria) |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.98 | 4.7 | 10.8 | retaining more than 50% of starch-degrading activity at 37°C | Bacillus sp. (in: Bacteria) |
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