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Literature summary extracted from

  • Ben Messaoud, E.; Ben Ali, M.; Elleuch, N.; Masmoudi, N.F.; Bejar, S.
    Purification and properties of a maltoheptaose- and maltohexaose-forming amylase produced by Bacillus subtilis US116 (2004), Enzyme Microb. Technol., 34, 662-666.
No PubMed abstract available

Application

EC Number Application Comment Organism
3.2.1.98 food industry production of maltohexaose with low sweetness, low viscosity, and high efficiency for the uptake of energy by humans Bacillus subtilis

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.98 60000
-
 SDS-PAGE Bacillus subtilis

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.98 Bacillus subtilis
-
-
-
3.2.1.98 Bacillus subtilis US116
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.98 acetone precipitation, gel filtration, ion-exchange chromatography Bacillus subtilis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.98 amylose + H2O
-
 Bacillus subtilis maltohexaose + maltoheptaose
-
 ?
3.2.1.98 amylose + H2O
-
 Bacillus subtilis US116 maltohexaose + maltoheptaose
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.98 maltohexaose and maltoheptaose-forming amylase
-
 Bacillus subtilis

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.98 65
-
-
 Bacillus subtilis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.98 65 70 5-3h half-life of the enzyme Bacillus subtilis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.98 6
-
-
 Bacillus subtilis