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Literature summary extracted from

  • Ben Mabrouk, S.; Aghajari, N.; Ben Ali, M.; Ben Messaoud, E.; Juy, M.; Haser, R.; Bejar, S.
    Enhancement of the thermostability of the maltogenic amylase MAUS149 by Gly312Ala and Lys436Arg substitutions (2011), Biores. Technol., 102, 1740-1746.
    View publication on PubMed

Protein Variants

EC Number Protein Variants Comment Organism
3.2.1.133 G312A the mutant has an optimal temperature of 45°C instead of the 40°C for the wild type enzyme Bacillus sp. (in: Bacteria)
3.2.1.133 G312A/K436R the half-life time at 55°C increase from 15 to 25 min for the double mutant Bacillus sp. (in: Bacteria)
3.2.1.133 K436R the mutant has an optimal temperature of 45°C instead of the 40°C for the wild type enzyme Bacillus sp. (in: Bacteria)

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.133 67500
-
 x * 67500, SDS-PAGE Bacillus sp. (in: Bacteria)

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.133 Bacillus sp. (in: Bacteria) A7DWA8
-
-
3.2.1.133 Bacillus sp. (in: Bacteria) US149 A7DWA8
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.133 beta-cyclodextrin + H2O highest catalytic efficiency Bacillus sp. (in: Bacteria) alpha-maltose + alpha-D-glucose
-
 ?
3.2.1.133 beta-cyclodextrin + H2O highest catalytic efficiency Bacillus sp. (in: Bacteria) US149 alpha-maltose + alpha-D-glucose
-
 ?
3.2.1.133 pullulan + H2O
-
 Bacillus sp. (in: Bacteria) ?
-
 ?
3.2.1.133 pullulan + H2O
-
 Bacillus sp. (in: Bacteria) US149 ?
-
 ?
3.2.1.133 starch + H2O
-
 Bacillus sp. (in: Bacteria) alpha-maltose + ?
-
 ?
3.2.1.133 starch + H2O
-
 Bacillus sp. (in: Bacteria) US149 alpha-maltose + ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.133 ? x * 67500, SDS-PAGE Bacillus sp. (in: Bacteria)

Synonyms

EC Number Synonyms Comment Organism
3.2.1.133 maltogenic amylase
-
 Bacillus sp. (in: Bacteria)
3.2.1.133 MAUS149
-
 Bacillus sp. (in: Bacteria)

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.133 40
-
-
 Bacillus sp. (in: Bacteria)

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.133 50 55 after incubation for 2 h at 50°C, the wild type enzyme retains 35% of its initial activity. The wild type enzyme has a half-life of 15 min at 55°C Bacillus sp. (in: Bacteria)

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.133 6.5
-
 wild type enzyme Bacillus sp. (in: Bacteria)