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Literature summary extracted from
- Characterization of honey amylase (2007), J. Food Sci., 72, C050-C055.
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | food industry | starch has a protective effect on thermal stability of honey amylase. Therefore, it might be critical to process or control the amylase in honey before incorporation into starch-containing foods to aid in the preservation of starch functionality | Apis mellifera |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.1 | additional information | - |
additional information | KM-value for soluble starch is 0.72mg/ml | Apis mellifera |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | CuCl | 1 mM, 34% inhibition | Apis mellifera |  |
| 3.2.1.1 | HgCl2 | 1 mM, 13% inhibition | Apis mellifera | |
| 3.2.1.1 | MgCl2 | 1 mM, 22% inhibition | Apis mellifera | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | Apis mellifera | - |
- |
- |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | honey | - |
Apis mellifera | - |
Storage Stability
| EC Number | Storage Stability | Organism |
|---|---|---|
| 3.2.1.1 | 4°C, Tris-chloride buffer, pH 7.4, stable for 7 weeks | Apis mellifera |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.1 | soluble starch + H2O | - |
Apis mellifera | ? | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 55 | - |
- |
Apis mellifera |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 35 | 70 | 25°C: about 40% of maximal activity, 70°C: about 70% of maximal activity | Apis mellifera |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 40 | - |
pH 7.4, half-life: 23.4 min | Apis mellifera |
| 3.2.1.1 | 50 | - |
pH 7.4, half-life: 6.16 min | Apis mellifera |
| 3.2.1.1 | 63 | - |
pH 7.4, complete inactivation within 8 min, half-life: 165 min. The soluble starch increases the half-life of the purified amylase from 1.65 min to 8.98 min at 63°C | Apis mellifera |
| 3.2.1.1 | 71 | - |
pH 7.4, complete inactivation within 2 min, half-life: 24 s | Apis mellifera |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 4.6 | 5.3 | at 40°C | Apis mellifera |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 3.5 | 6 | pH 3.5: about 55% of maximal activity, pH 6: about 50% of maximal activity | Apis mellifera |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | additional information | - |
purified honey amylase is less pH-stable than in its natural environment | Apis mellifera |
| 3.2.1.1 | 3.6 | - |
1 h, complete loss of activity | Apis mellifera |
| 3.2.1.1 | 3.8 | - |
1 h, 90% loss of activity | Apis mellifera |
| 3.2.1.1 | 4 | - |
1 h, 78% loss of activity | Apis mellifera |
| 3.2.1.1 | 7 | - |
1 h, optimum stability | Apis mellifera |
| 3.2.1.1 | 8 | - |
1 h, 10% loss of activity | Apis mellifera |
| 3.2.1.1 | 8.5 | - |
1 h, 29% loss of activity | Apis mellifera |
| 3.2.1.1 | 9 | - |
1 h, 31% loss of activity | Apis mellifera |
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