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Literature summary extracted from
- Biochemical properties of alpha-amylase from peel of Citrus sinensis cv. Abosora (2010), Appl. Biochem. Biotechnol., 160, 2054-2065.
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | Ca2+ | about 80% relative activity at 10 mM Ca2+ | Citrus sinensis |  |
| 3.2.1.1 | Cu2+ | 7% residual activity at 2 mM | Citrus sinensis | |
| 3.2.1.1 | Hg2+ | complete inhibition at 2 mM | Citrus sinensis | |
| 3.2.1.1 | Mg2+ | 82% residual activity at 2 mM | Citrus sinensis | |
| 3.2.1.1 | Mn2+ | 12% residual activity at 2 mM | Citrus sinensis | |
| 3.2.1.1 | Ni2+ | 73% residual activity at 2 mM | Citrus sinensis | |
| 3.2.1.1 | Zn2+ | 5% residual activity at 2 mM | Citrus sinensis | |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | Ba2+ | 35% increase of activity at 2 mM | Citrus sinensis | |
| 3.2.1.1 | Ca2+ | the activity of the alpha-amylase AI is increased 1.5fold in the presence of 4 mM Ca2+ | Citrus sinensis | |
| 3.2.1.1 | additional information | Li+ has negligible effect on activity | Citrus sinensis |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 42000 | - |
gel filtration and SDS-PAGE | Citrus sinensis |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.1 | amylopectin + H2O | Citrus sinensis | 73% activity compared to corn starch | malto-oligosaccharides | - |
? | |
| 3.2.1.1 | corn starch + H2O | Citrus sinensis | 100% activity | malto-oligosaccharides | - |
? | |
| 3.2.1.1 | dextrin + H2O | Citrus sinensis | 67% activity compared to corn starch | malto-oligosaccharides | - |
? | |
| 3.2.1.1 | glycogen + H2O | Citrus sinensis | 81% activity compared to corn starch | malto-oligosaccharides | - |
? | |
| 3.2.1.1 | additional information | Citrus sinensis | does not hydrolyze beta-cyclodextrin and dextran | ? | - |
? | |
| 3.2.1.1 | potato starch + H2O | Citrus sinensis | potato starch has low affinity toward alpha-amylase AI (12% activity compared to corn starch) | malto-oligosaccharides | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | Citrus sinensis | - |
cultivar Abosora | - |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.1 | TEAE-cellulose column chromatography, carboxymethyl-cellulose column chromatography, and Sephacryl S-200 gel filtration | Citrus sinensis |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | peel | - |
Citrus sinensis | - |
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 | 0.956 | - |
crude extract, at 40°C | Citrus sinensis |
| 3.2.1.1 | 7.986 | - |
after 8.4fold purification, at 40°C | Citrus sinensis |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.1 | amylopectin + H2O | 73% activity compared to corn starch | Citrus sinensis | malto-oligosaccharides | - |
? | |
| 3.2.1.1 | corn starch + H2O | 100% activity | Citrus sinensis | malto-oligosaccharides | - |
? | |
| 3.2.1.1 | dextrin + H2O | 67% activity compared to corn starch | Citrus sinensis | malto-oligosaccharides | - |
? | |
| 3.2.1.1 | glycogen + H2O | 81% activity compared to corn starch | Citrus sinensis | malto-oligosaccharides | - |
? | |
| 3.2.1.1 | additional information | does not hydrolyze beta-cyclodextrin and dextran | Citrus sinensis | ? | - |
? | |
| 3.2.1.1 | potato starch + H2O | potato starch has low affinity toward alpha-amylase AI (12% activity compared to corn starch) | Citrus sinensis | malto-oligosaccharides | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | monomer | 1 * 42000, SDS-PAGE | Citrus sinensis |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | alpha-amylase AI | the enzyme is an endoamylase | Citrus sinensis |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 40 | - |
- |
Citrus sinensis |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 10 | 50 | alpha-amylase AI maintains about 50% activity over a temperature range from 10-50°C | Citrus sinensis |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 40 | 70 | the enzyme is thermally stable up to 40°C and inactivated at 70°C, the enzyme has lost 80% of its activity at 60°C | Citrus sinensis |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 5.6 | - |
in sodium acetate | Citrus sinensis |
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Release 2023.1 (January 2023)
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