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Literature summary extracted from

  • Liu, X.D.; Xu, Y.
    A novel raw starch digesting alpha-amylase from a newly isolated Bacillus sp. YX-1: Purification and characterization (2007), Biores. Technol., 99, 4315-4320.
    View publication on PubMed

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.1 54000
-
 gel filtration Bacillus sp. (in: Bacteria)
3.2.1.1 56000
-
 1 * 56000, SDS-PAGE Bacillus sp. (in: Bacteria)

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Bacillus sp. (in: Bacteria)
-
-
-
3.2.1.1 Bacillus sp. (in: Bacteria) YX-1
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.1
-
 Bacillus sp. (in: Bacteria)

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
-
 607 U/mg. One unit of alpha-amylase activity is defined as the amount of enzyme which causes 1% blue value reduction of 1% potato starch solution at 40°C for one minute Bacillus sp. (in: Bacteria)

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 starch + H2O strong digesting ability towards various raw starches. The degradation rates of corn, wheat and potato starch granules at 1% concentration are 57.5%, 53%, 45.1% at 8 h and 63.2%, 56.4%, 48.6% at 12 h, respectively. Efficiently hydrolyzes raw corn starch at a concentration of 20% and pH 5.0 Bacillus sp. (in: Bacteria) ?
-
 ?
3.2.1.1 starch + H2O strong digesting ability towards various raw starches. The degradation rates of corn, wheat and potato starch granules at 1% concentration are 57.5%, 53%, 45.1% at 8 h and 63.2%, 56.4%, 48.6% at 12 h, respectively. Efficiently hydrolyzes raw corn starch at a concentration of 20% and pH 5.0 Bacillus sp. (in: Bacteria) YX-1 ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.1 monomer 1 * 56000, SDS-PAGE Bacillus sp. (in: Bacteria)

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 40 50
-
 Bacillus sp. (in: Bacteria)

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 5
-
-
 Bacillus sp. (in: Bacteria)

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.1 4.5 11 the enzyme retains 80% of its original activity over a broad range of pH 4.5–11.0 at 40°C for 60 min Bacillus sp. (in: Bacteria)

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.1 4.5 11 stable Bacillus sp. (in: Bacteria)