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Literature summary extracted from
- Characterisation of three starch degrading enzymes: thermostable beta-amylase, maltotetraogenic and maltogenic alpha-amylases (2012), Food Chem., 135, 713-721.
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.60 | 47000 | - |
x * 47000, SDS-PAGE | Pelomonas saccharophila |
| 3.2.1.133 | 70000 | - |
x * 70000, SDS-PAGE | Geobacillus stearothermophilus |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.60 | Pelomonas saccharophila | - |
- |
- |
| 3.2.1.133 | Geobacillus stearothermophilus | - |
- |
- |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.2.1.60 | commercial preparation | - |
Pelomonas saccharophila | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.60 | amylopectin + H2O | - |
Pelomonas saccharophila | maltotetraose + ? | - |
? |  |
| 3.2.1.60 | amylose + H2O | enzyme hydrolysates of amylose contains a considerably lower concentration of reducing sugars | Pelomonas saccharophila | maltotetraose + ? | - |
? | |
| 3.2.1.60 | azurine cross-linked amylose + H2O | - |
Pelomonas saccharophila | maltotetraose + ? | - |
? | |
| 3.2.1.60 | maize starch + H2O | the enzyme decreases the end viscosity of the maize starch suspension | Pelomonas saccharophila | maltotetraose + ? | - |
? | |
| 3.2.1.60 | additional information | the enzyme has a low degree of multiple attack, enzyme action pattern, overview | Pelomonas saccharophila | ? | - |
? | |
| 3.2.1.133 | amylopectin + H2O | - |
Geobacillus stearothermophilus | maltose + ? | - |
? | |
| 3.2.1.133 | azurine cross-linked amylose + H2O | - |
Geobacillus stearothermophilus | maltose + ? | - |
? | |
| 3.2.1.133 | maize starch + H2O | - |
Geobacillus stearothermophilus | maltose + ? | - |
? | |
| 3.2.1.133 | soluble starch + H2O | - |
Geobacillus stearothermophilus | maltose + ? | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.60 | ? | x * 47000, SDS-PAGE | Pelomonas saccharophila |
| 3.2.1.133 | ? | x * 70000, SDS-PAGE | Geobacillus stearothermophilus |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.2.1.60 | maltotetraose-forming alpha-amylase | - |
Pelomonas saccharophila |
| 3.2.1.133 | maltogenic alpha-amylase | - |
Geobacillus stearothermophilus |
| 3.2.1.133 | Novamyl | commercial preparation | Geobacillus stearothermophilus |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.60 | 60 | - |
- |
Pelomonas saccharophila |
| 3.2.1.133 | 60 | - |
- |
Geobacillus stearothermophilus |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.60 | 40 | - |
pH 6.0, 30 min, completely stable up to | Pelomonas saccharophila |
| 3.2.1.60 | 70 | - |
pH 6.0, 30 min, 80% activity remaining | Pelomonas saccharophila |
| 3.2.1.60 | 80 | - |
pH 6.0, 30 min, 30% activity remaining | Pelomonas saccharophila |
| 3.2.1.60 | 90 | - |
pH 6.0, 30 min, inactivation | Pelomonas saccharophila |
| 3.2.1.133 | 20 | 70 | the enzyme shows 80% of the initial activity after an incubation time of 30 min without substrate in the temperature range of 20-70°C | Geobacillus stearothermophilus |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.60 | 6 | - |
assay at | Pelomonas saccharophila |
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Release 2023.1 (January 2023)
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