Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary extracted from

  • Takeuchi, A.; Shimizu-Ibuka, A.; Nishiyama, Y.; Mura, K.; Okada, S.; Tokue, C.; Arai, S.
    Purification and characterization of an alpha-amylase of Pichia burtonii isolated from the traditional starter "murcha" in Nepal (2006), Biosci. Biotechnol. Biochem., 70, 3019-3024.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.1 Al3+ 10 mM, 58% inhibition Hyphopichia burtonii
3.2.1.1 Cd2+ 10 mM, complete inhibition Hyphopichia burtonii
3.2.1.1 CH2ICOOH 10 mM, complete inhibition Hyphopichia burtonii
3.2.1.1 Cu2+ 10 mM, 58% inhibition Hyphopichia burtonii
3.2.1.1 DTNB 10 mM, complete inhibition Hyphopichia burtonii
3.2.1.1 EDTA 10 mM, 57% inhibition Hyphopichia burtonii
3.2.1.1 Hg2+ 10 mM, 55% inhibition Hyphopichia burtonii
3.2.1.1 K+ 10 mM, 23% inhibition Hyphopichia burtonii
3.2.1.1 Mg2+ 10 mM, 13% inhibition Hyphopichia burtonii
3.2.1.1 Ni2+ 10 mM, 42% inhibition Hyphopichia burtonii
3.2.1.1 Pb2+ 10 mM, 45% inhibition Hyphopichia burtonii
3.2.1.1 Zn2+ 10 mM, 60% inhibition Hyphopichia burtonii

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.1 extracellular
-
 Hyphopichia burtonii
-
-

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.1 Ca2+ 10 mM, 1.35fold activation Hyphopichia burtonii

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.1 51000
-
 x * 51000, SDS-PAGE Hyphopichia burtonii

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Hyphopichia burtonii
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.2.1.1 glycoprotein
-
 Hyphopichia burtonii

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.1
-
 Hyphopichia burtonii

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 amylopectin + H2O 95% of the activity with soluble starch Hyphopichia burtonii ?
-
 ?
3.2.1.1 amylose + H2O 137% of the activity with soluble starch Hyphopichia burtonii ?
-
 ?
3.2.1.1 gamma-cyclodextrin + H2O 21% of the activity with soluble starch Hyphopichia burtonii ?
-
 ?
3.2.1.1 isomaltose + H2O 23% of the activity with soluble starch Hyphopichia burtonii ?
-
 ?
3.2.1.1 maltohexaose + H2O 58% of the activity with soluble starch Hyphopichia burtonii ?
-
 ?
3.2.1.1 soluble starch + H2O
-
 Hyphopichia burtonii ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.1 ? x * 51000, SDS-PAGE Hyphopichia burtonii

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 40
-
-
 Hyphopichia burtonii

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.1 20 55 20°C: about 70% of maximal activity, 55°C: about 70% of maximal activity Hyphopichia burtonii

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.1 50
-
 pH 5.0, 30 min, about 20% loss of activity Hyphopichia burtonii
3.2.1.1 55
-
 pH 5.0, 30 min, about 60% loss of activity Hyphopichia burtonii
3.2.1.1 60
-
 pH 5.0, 30 min, complete loss of activity Hyphopichia burtonii

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 5
-
-
 Hyphopichia burtonii

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.1 3.5 7 pH 3.5: about 40% of maximal activity, pH 7.0: about 45% of maximal activity Hyphopichia burtonii
3.2.1.1 4 5.5 the enzyme shows activity higher than 80% in the range pH 4.0 to 5.5 Hyphopichia burtonii

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.1 3.5
-
 24 h, complete loss of activity Hyphopichia burtonii
3.2.1.1 4 4.5 24 h, no loss of activity Hyphopichia burtonii
3.2.1.1 5
-
 24 h, about 10% loss of activity Hyphopichia burtonii
3.2.1.1 6
-
 24 h, about 20% loss of activity Hyphopichia burtonii
3.2.1.1 7
-
 24 h, about 50% loss of activity Hyphopichia burtonii
3.2.1.1 8
-
 24 h, about 80% loss of activity Hyphopichia burtonii

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.2.1.1 Hyphopichia burtonii chromatofocusing
-
 4.8