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Literature summary extracted from
- Characterization of hyperthermostable alpha-amylase from Geobacillus sp. IIPTN (2010), Appl. Microbiol. Biotechnol., 86, 1857-1866.
Activating Compound
| EC Number | Activating Compound | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | SDS | SDS enhances the activity 42% more than the original activity at 5 mM | Geobacillus sp. |  |
| 3.2.1.1 | Urea | urea enhances the activity 47% more than the original activity at 5 mM | Geobacillus sp. | |
General Stability
| EC Number | General Stability | Organism |
|---|---|---|
| 3.2.1.1 | the enzyme has resistance against protease | Geobacillus sp. |
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | Cu2+ | complete inhibition at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
| 3.2.1.1 | EDTA | 10% residual activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
| 3.2.1.1 | Hg2+ | complete inhibition at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
| 3.2.1.1 | Mg2+ | 67% residual activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
| 3.2.1.1 | Zn2+ | 50% residual activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.1 | additional information | - |
additional information | apparent Km is 36 mg/ml using cassava starch as substrate | Geobacillus sp. |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | Ba2+ | 163% relative activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
| 3.2.1.1 | Ca2+ | 180% relative activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
| 3.2.1.1 | Co2+ | 162% relative activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
| 3.2.1.1 | Fe3+ | 133% relative activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
| 3.2.1.1 | K+ | 131% relative activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
| 3.2.1.1 | Mn2+ | 191% relative activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
| 3.2.1.1 | Na+ | 142% relative activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 97000 | - |
SDS-PAGE | Geobacillus sp. |
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 | Geobacillus sp. | 86% activity compared to potato soluble starch | ? | - |
? | |
| 3.2.1.1 | amylopectin + H2O | Geobacillus sp. IIPTN / MTCC 5319 | 86% activity compared to potato soluble starch | ? | - |
? | |
| 3.2.1.1 | cassava starch + H2O | Geobacillus sp. | 129% activity compared to potato soluble starch | ? | - |
? | |
| 3.2.1.1 | cassava starch + H2O | Geobacillus sp. IIPTN / MTCC 5319 | 129% activity compared to potato soluble starch | ? | - |
? | |
| 3.2.1.1 | corn flour + H2O | Geobacillus sp. | 58% activity compared to potato soluble starch | ? | - |
? | |
| 3.2.1.1 | corn flour + H2O | Geobacillus sp. IIPTN / MTCC 5319 | 58% activity compared to potato soluble starch | ? | - |
? | |
| 3.2.1.1 | corn starch + H2O | Geobacillus sp. | 107% activity compared to potato soluble starch | ? | - |
? | |
| 3.2.1.1 | corn starch + H2O | Geobacillus sp. IIPTN / MTCC 5319 | 107% activity compared to potato soluble starch | ? | - |
? | |
| 3.2.1.1 | potato soluble starch + H2O | Geobacillus sp. | 100% activity | ? | - |
? | |
| 3.2.1.1 | potato soluble starch + H2O | Geobacillus sp. IIPTN / MTCC 5319 | 100% activity | ? | - |
? | |
| 3.2.1.1 | sweet sorghum starch + H2O | Geobacillus sp. | 62% activity compared to potato soluble starch | ? | - |
? | |
| 3.2.1.1 | tapioca root starch + H2O | Geobacillus sp. | 88% activity compared to potato soluble starch | ? | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | Geobacillus sp. | - |
- |
- |
| 3.2.1.1 | Geobacillus sp. IIPTN / MTCC 5319 | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.1 | ultrafiltration, hydroxyapatite column chromatography, and Macro Prep High S support column chromatography | Geobacillus 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 | 0.0145 | - |
crude extract, at 80°C | Geobacillus sp. |
| 3.2.1.1 | 1.2 | - |
after 82fold purification, at 80°C | Geobacillus sp. |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.1 | amylopectin + H2O | 86% activity compared to potato soluble starch | Geobacillus sp. | ? | - |
? | |
| 3.2.1.1 | amylopectin + H2O | 86% activity compared to potato soluble starch | Geobacillus sp. IIPTN / MTCC 5319 | ? | - |
? | |
| 3.2.1.1 | cassava starch + H2O | 129% activity compared to potato soluble starch | Geobacillus sp. | ? | - |
? | |
| 3.2.1.1 | cassava starch + H2O | 129% activity compared to potato soluble starch | Geobacillus sp. IIPTN / MTCC 5319 | ? | - |
? | |
| 3.2.1.1 | corn flour + H2O | 58% activity compared to potato soluble starch | Geobacillus sp. | ? | - |
? | |
| 3.2.1.1 | corn flour + H2O | 58% activity compared to potato soluble starch | Geobacillus sp. IIPTN / MTCC 5319 | ? | - |
? | |
| 3.2.1.1 | corn starch + H2O | 107% activity compared to potato soluble starch | Geobacillus sp. | ? | - |
? | |
| 3.2.1.1 | corn starch + H2O | 107% activity compared to potato soluble starch | Geobacillus sp. IIPTN / MTCC 5319 | ? | - |
? | |
| 3.2.1.1 | potato soluble starch + H2O | 100% activity | Geobacillus sp. | ? | - |
? | |
| 3.2.1.1 | potato soluble starch + H2O | 100% activity | Geobacillus sp. IIPTN / MTCC 5319 | ? | - |
? | |
| 3.2.1.1 | sweet sorghum starch + H2O | 62% activity compared to potato soluble starch | Geobacillus sp. | ? | - |
? | |
| 3.2.1.1 | tapioca root starch + H2O | 88% activity compared to potato soluble starch | Geobacillus sp. | ? | - |
? | |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | 1,4-alpha-D-glucan glucanohydrolase and endoamylase | - |
Geobacillus sp. |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 60 | - |
- |
Geobacillus sp. |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 40 | 120 | the activity increases sharply from 40°C with gradual increase in temperature up to 80°C and it declines gradually with further rise in temperature, the enzyme is 75% active at 120°C | Geobacillus sp. |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 6.5 | - |
- |
Geobacillus sp. |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 5 | 10 | 19% and 36% of maximum activity at pH 4.5 and 9.5, respectively | Geobacillus sp. |
IC50 Value
| EC Number | IC50 Value | IC50 Value Maximum | Comment | Organism | Inhibitor | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.1 | 5 | - |
at 80°C and pH 5.0 | Geobacillus sp. | Zn2+ | |
Expression
| EC Number | Organism | Comment | Expression |
|---|---|---|---|
| 3.2.1.1 | Geobacillus sp. | the maximum production of enzyme is observed on the medium containing 0.5% (w/v) cassava starch, 0.5% (w/v) tryptone, yeast extract, soymeal, ammonium chloride, and ammonium nitrate enhance the amylase production | up |
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