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Literature summary extracted from

  • Matsubara, T.; Ben Ammar, Y.; Anindyawati, T.; Yamamoto, S.; Ito, K.; Iizuka, M.; Minamiura, N.
    Degradation of raw starch granules by alpha-amylase purified from culture of Aspergillus awamori KT-11 (2004), J. Biochem. Mol. Biol., 37, 422-428.
    View publication on PubMed

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 Aspergillus awamori degradation of raw starch, isozyme Amyl III D-glucose disaccharides + D-glucose trisaccharides
-
 ?
3.2.1.1 starch + H2O Aspergillus awamori KT-11 degradation of raw starch, isozyme Amyl III D-glucose disaccharides + D-glucose trisaccharides
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 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Aspergillus awamori
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 black mold isolated from air in Indonesia, isozyme Amyl III
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3.2.1.1 Aspergillus awamori KT-11
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 black mold isolated from air in Indonesia, isozyme Amyl III
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Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.1 native enzyme to homogeneity Aspergillus awamori

Reaction

EC Number Reaction Comment Organism Reaction ID
3.2.1.1 (alpha-D-glucopyranosyl-(1-4))n-alpha-D-glucopyranose + H2O = (alpha-D-glucopyranosyl-(1-4))n-m-alpha-D-glucopyranose + (alpha-D-glucopyranosyl-(1-4))m-alpha-D-glucopyranose isozyme Amyl III acts on the alpha-1,4-glycosidic linkage of the inner granule and releases oligosaccharides, decomposition of granules into G2 and G3 Aspergillus awamori
a

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.1 additional information koji culture Aspergillus awamori
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Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 starch + H2O degradation of raw starch, isozyme Amyl III Aspergillus awamori D-glucose disaccharides + D-glucose trisaccharides
-
 ?
3.2.1.1 starch + H2O degradation of raw and cooked starch granules by raw-starch-digesting alpha-amylase, Amyl III, starch of wheat bran, and and corn, microscopy of untreated granules and partially degraded granules, overview Aspergillus awamori D-glucose disaccharides + D-glucose trisaccharides
-
 ?
3.2.1.1 starch + H2O degradation of raw starch, isozyme Amyl III Aspergillus awamori KT-11 D-glucose disaccharides + D-glucose trisaccharides
-
 ?
3.2.1.1 starch + H2O degradation of raw and cooked starch granules by raw-starch-digesting alpha-amylase, Amyl III, starch of wheat bran, and and corn, microscopy of untreated granules and partially degraded granules, overview Aspergillus awamori KT-11 D-glucose disaccharides + D-glucose trisaccharides
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.1 Amyl III
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 Aspergillus awamori
3.2.1.1 raw-starch-digesting alpha-amylase
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 Aspergillus awamori

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 37
-
 assay at Aspergillus awamori

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 4.8
-
 assay at Aspergillus awamori