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Literature summary extracted from

  • Wang, S.; Lu, Z.; Lu, M.; Qin, S.; Liu, H.; Deng, X.; Lin, Q.; Chen, J.
    Identification of archaeon-producing hyperthermophilic alpha-amylase and characterization of the alpha-amylase (2008), Appl. Microbiol. Biotechnol., 80, 605-614.
    View publication on PubMed

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.1 additional information
-
 soluble starch Km: 45 mg/ml, Vmax 9 mg/ml/min Thermococcus sp.

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.1 extracellular isolated from a deep-sea hydrothermal vent Thermococcus sp.
-
-

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.1 additional information no requirement for Ca2+ Thermococcus sp.

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.1 51400
-
 SDS-PAGE Thermococcus sp.

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Thermococcus sp.
-
 extremely thermophilic anaerobic archaeon
-
3.2.1.1 Thermococcus sp. HJ21
-
 extremely thermophilic anaerobic archaeon
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.1 3fold with a yield of 9% Thermococcus sp.

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.1 cell culture isolated from a deep-sea hydrothermal vent Thermococcus sp.
-

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
-
 8.3 U/mg purified enzyme, pH 5.0, 95°C Thermococcus sp.

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 soluble starch + H2O pH 5.0, 95°C Thermococcus sp. ? varying amounts of maltooligosaccharides, depending on reaction time ?
3.2.1.1 soluble starch + H2O pH 5.0, 95°C Thermococcus sp. HJ21 ? varying amounts of maltooligosaccharides, depending on reaction time ?

Subunits

EC Number Subunits Comment Organism
3.2.1.1 ? x * 51400, SDS-PAGE Thermococcus sp.

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 95
-
 more than 80% of the maximum activity remains at pH 4.5 and 95°C Thermococcus sp.

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.1 80
-
 stable at pH 5.0-7.0 for 1 h Thermococcus sp.
3.2.1.1 90
-
 half-life of the enzyme 5 h, at pH 5.0-7.0 stable for 1 h Thermococcus sp.
3.2.1.1 100
-
 over 40% and 30% of the enzyme activity remains after incubation at 100°C for 2 and 3 h, respectively. At pH 5.0-6.0 stable for 1 h Thermococcus sp.

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 5
-
-
 Thermococcus sp.

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.1 4 9 less than 10% relative activity at pH 4, and around 10% at pH 9 Thermococcus sp.

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.1 4.5
-
 more than 80% of the maximum activity remains at pH 4.5 and 95°C Thermococcus sp.
3.2.1.1 5 6 stable at 100°C for 1 h Thermococcus sp.
3.2.1.1 5 7 stable at 80°C and 90°C for 1 h Thermococcus sp.