EC Number | Cloned (Comment) | Organism |
---|---|---|
3.2.1.1 | expression in Escherichia coli strains JM109, HB101, HMS174(DE3), and BL21(DE3) | Bacillus amyloliquefaciens |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.1 | Fe2+ | 90% inhibition at 1-5 mM | Bacillus amyloliquefaciens | |
3.2.1.1 | Hg2+ | complete inhibition at 5 mM, 94% inhibition at 1 mM | Bacillus amyloliquefaciens | |
3.2.1.1 | Zn2+ | 88% inhibition at 1-5 mM | Bacillus amyloliquefaciens |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.2.1.1 | 1.92 | - |
soluble starch | pH 5.9, 37°C | Bacillus amyloliquefaciens |
EC Number | Metals/Ions | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.1 | Ca2+ | 1 Ca2+ bound per enzyme molecule | Bacillus amyloliquefaciens | |
3.2.1.1 | additional information | the enzyme is poorly affected by Ca2+, Mg2+, Li+, Cu2+, Ba2+, and Mn2+ | Bacillus amyloliquefaciens |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 52000 | - |
x * 52000, SDS-PAGE | Bacillus amyloliquefaciens |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.1 | maltopentaose + H2O | Bacillus amyloliquefaciens | - |
malto-oligomers + maltose | - |
? | |
3.2.1.1 | starch + H2O | Bacillus amyloliquefaciens | - |
malto-oligosaccharides | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.1 | Bacillus amyloliquefaciens | - |
isolated from soil in Turkey | - |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.1 | native extracellular enzyme from culture medium by adsorption chromatography, the enzyme is sensitive to proteolytic degradation during purification and requires PMSF addition for protection | Bacillus amyloliquefaciens |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | additional information | - |
activities with soluble starch of wild-type native enzyme, and recombinant wild-type enzyme from different expressing Escherichia coli strains, overview | Bacillus amyloliquefaciens |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.1 | 2 starch + H2O | hydrolysis of soluble starch, and degradation of raw starch granules of different source, overview | Bacillus amyloliquefaciens | 2 malto-oligosaccharides + maltose | - |
? | |
3.2.1.1 | maltopentaose + H2O | - |
Bacillus amyloliquefaciens | malto-oligomers + maltose | - |
? | |
3.2.1.1 | maltopentaose + H2O | preferred substrate | Bacillus amyloliquefaciens | malto-oligomers + maltose | - |
? | |
3.2.1.1 | starch + H2O | - |
Bacillus amyloliquefaciens | malto-oligosaccharides | - |
? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
3.2.1.1 | ? | x * 52000, SDS-PAGE | Bacillus amyloliquefaciens |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 55 | - |
- |
Bacillus amyloliquefaciens |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 30 | 70 | temperature profile | Bacillus amyloliquefaciens |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 40 | - |
4 h, 69% remaining activity | Bacillus amyloliquefaciens |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 6 | - |
- |
Bacillus amyloliquefaciens |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | additional information | - |
pH profile | Bacillus amyloliquefaciens |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 5 | 8 | stable for 1 h | Bacillus amyloliquefaciens |