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Literature summary extracted from

  • Demirkan, E.S.; Mikami, B.; Adachi, M.; Higasa, T.; Utsumi, S.
    alpha-Amylase from B. amyloliquefaciens: purification, characterization, raw starch degradation and expression in E. coli (2005), Process Biochem., 40, 2629-2636.
No PubMed abstract available

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.2.1.1 expression in Escherichia coli strains JM109, HB101, HMS174(DE3), and BL21(DE3) Bacillus amyloliquefaciens

Inhibitors

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

KM Value [mM]

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

Metals/Ions

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

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.1 52000
-
x * 52000, SDS-PAGE Bacillus amyloliquefaciens

Natural Substrates/ Products (Substrates)

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
-
?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Bacillus amyloliquefaciens
-
isolated from soil in Turkey
-

Purification (Commentary)

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

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 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

Substrates and Products (Substrate)

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
-
?

Subunits

EC Number Subunits Comment Organism
3.2.1.1 ? x * 52000, SDS-PAGE Bacillus amyloliquefaciens

Temperature Optimum [°C]

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

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.1 30 70 temperature profile Bacillus amyloliquefaciens

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.1 40
-
4 h, 69% remaining activity Bacillus amyloliquefaciens

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 6
-
-
Bacillus amyloliquefaciens

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.1 additional information
-
pH profile Bacillus amyloliquefaciens

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.1 5 8 stable for 1 h Bacillus amyloliquefaciens