EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.98 | 2-mercaptoethanol | - |
Streptomyces sp. | |
3.2.1.98 | L-cysteine | - |
Streptomyces sp. |
EC Number | Application | Comment | Organism |
---|---|---|---|
3.2.1.98 | food industry | the enzyme preparation is effective in removing starch based stains | Streptomyces sp. |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.98 | EDTA | approximately 50% loss of activity in the presence of 2 mM EDTA | Streptomyces sp. |
EC Number | Metals/Ions | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.98 | Ca2+ | essential for activity and protein folding | Streptomyces sp. |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.2.1.98 | 36300 | - |
1 * 36920 + 1 * 36300 , estimated from native PAGE | Streptomyces sp. |
3.2.1.98 | 36920 | - |
1 * 36920 + 1 * 36300 , estimated from native PAGE | Streptomyces sp. |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.98 | starch + H2O | Streptomyces sp. | - |
maltohexaose + maltotetrose + maltotriose + maltose | the predominant products are maltohexaose (48%) followed by maltotetrose, maltotriose and maltose | ? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.98 | Streptomyces sp. | - |
- |
- |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.98 | starch + H2O | - |
Streptomyces sp. | maltohexaose + maltotetrose + maltotriose + maltose | the predominant products are maltohexaose (48%) followed by maltotetrose, maltotriose and maltose | ? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
3.2.1.98 | heterodimer | 1 * 36920 + 1 * 36300 , estimated from native PAGE | Streptomyces sp. |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.2.1.98 | maltohexaose producing alkaline amylase | - |
Streptomyces sp. |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.98 | 45 | - |
- |
Streptomyces sp. |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.98 | 40 | 50 | - |
Streptomyces sp. |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.98 | 9 | - |
- |
Streptomyces sp. |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.98 | 7 | 10 | - |
Streptomyces sp. |
EC Number | Organism | Comment | pI Value Maximum | pI Value |
---|---|---|---|---|
3.2.1.98 | Streptomyces sp. | isoelectric focusing | - |
6.3 |
EC Number | Organism | Comment | Expression |
---|---|---|---|
3.2.1.98 | Streptomyces sp. | soluble starch as well as raw starch induce the enzyme expression, induction being higher with raw starch | up |