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Literature summary extracted from

  • Das, K.; Doley, R.; Mukherjee, A.K.
    Purification and biochemical characterization of a thermostable, alkaliphilic, extracellular alpha-amylase from Bacillus subtilis DM-03, a strain isolated from the traditional fermented food of India (2004), Biotechnol. Appl. Biochem., 40, 291-298.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.1 4-bromophenacyl bromide complete inhibition at 4 mM Bacillus subtilis
3.2.1.1 EDTA nearly complete inhibition at 1 mM Bacillus subtilis
3.2.1.1 Mn2+ complete inhibition at 1 mM Bacillus subtilis
3.2.1.1 Ni2+ complete inhibition at 1 mM Bacillus subtilis
3.2.1.1 PMSF complete inhibition at 1.5 mM Bacillus subtilis
3.2.1.1 SDS 90% inhibition at 20 mM, complete inhibition at 80 mM Bacillus subtilis
3.2.1.1 Urea 87.5% inhibition at 8 M Bacillus subtilis

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.1 1.2
-
 soluble starch pH 9.0, 52-55°C Bacillus subtilis

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.1 extracellular
-
 Bacillus subtilis
-
-

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.1 42800
-
 x * 42800, SDS-PAGE Bacillus subtilis

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 subtilis soluble starch malto-oligosaccharides
-
 ?
3.2.1.1 starch + H2O Bacillus subtilis DM-03 soluble starch malto-oligosaccharides
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Bacillus subtilis
-
 isolated from traditional fermented food of India
-
3.2.1.1 Bacillus subtilis DM-03
-
 isolated from traditional fermented food of India
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.1 native extracellular enzyme 80.5fold from culture medium by anion exchange chromatography and two steps of gel filtration to homogeneity Bacillus subtilis

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.1 additional information optimal culture growth at 52-55°C and pH 8.0 on soluble starch and NH4Cl, overview Bacillus subtilis
-

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 1421
-
 purified enzyme, substrate soluble starch Bacillus subtilis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 starch + H2O soluble starch Bacillus subtilis malto-oligosaccharides
-
 ?
3.2.1.1 starch + H2O soluble starch Bacillus subtilis DM-03 malto-oligosaccharides
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.1 ? x * 42800, SDS-PAGE Bacillus subtilis

Synonyms

EC Number Synonyms Comment Organism
3.2.1.1 Bsamy-I
-
 Bacillus subtilis

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 52 55
-
 Bacillus subtilis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.1 90
-
 pH 9.0, purified enzyme, loss of 35% activity after 10 min, and of 80% after 30 min Bacillus subtilis
3.2.1.1 95
-
 10 min, pH 9.0, purified enzyme, loss of 60% activity Bacillus subtilis
3.2.1.1 100
-
 10 min, pH 9.0, purified enzyme, inactivation Bacillus subtilis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 9
-
-
 Bacillus subtilis