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Literature summary extracted from

  • Wu, C.; Zhou, X.; Tian, Y.; Xu, X.; Jin, Z.
    Hydrolytic mechanism of alpha-maltotriohydrolase on waxy maize starch and retrogradation properties of the hydrolysates (2017), Food Hydrocoll., 66, 136-143 .
No PubMed abstract available

Application

EC Number Application Comment Organism
3.2.1.116 food industry the enzyme may be effective in retarding starch retrogradation in baked products Microbacterium imperiale

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.116 additional information
-
 beta-dextrin-3 Km-value: 1.0 mg/ml, pH 6.5, 50°C Microbacterium imperiale
3.2.1.116 additional information
-
 beta-dextrin-2 Km-value: 2.1 mg/ml, pH 6.5, 50°C Microbacterium imperiale
3.2.1.116 additional information
-
 beta-dextrin-1 Km-value: 3.7 mg/ml, pH 6.5, 50°C Microbacterium imperiale
3.2.1.116 additional information
-
 amylopectin Km-value: 8.1 mg/ml, pH 6.5, 50°C Microbacterium imperiale

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.116 Microbacterium imperiale
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.116
-
 Microbacterium imperiale

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.116 amylopectin + H2O average chain length 28, hydrolyzed through combined exo- and endo-action. In the initial hydrolysis stage, the exo-action of the enzyme is predominant with slow reduction in molecular weight and little changes in the internal chains of amylopection. With increasing hydrolysis, the transglycosylation reactions increase, and then the percentage of maltotriose in the soluble oligosaccharides decrease. The enzyme completely prevents the starch retrogradation at the degree of hydrolysis higher than 15.9%, because of the increased shorter outer chains and low molecular weight dextrins Microbacterium imperiale maltotriose + ?
-
 ?
3.2.1.116 beta-dextrin-1 + H2O average chain length 21 Microbacterium imperiale maltotriose + ?
-
 ?
3.2.1.116 beta-dextrin-2 + H2O average chain length 17 Microbacterium imperiale maltotriose + ?
-
 ?
3.2.1.116 beta-dextrin-3 + H2O average chain length 12 Microbacterium imperiale maltotriose + ?
-
 ?
3.2.1.116 waxy maize starch + H2O the enzyme prefers the external chains to the internal chains for hydrolysis Microbacterium imperiale maltotriose + ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.116 AMTS
-
 Microbacterium imperiale
3.2.1.116 glucan 1,4-alpha-maltotriohydrolase
-
 Microbacterium imperiale

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.116 50
-
 assay at Microbacterium imperiale

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
3.2.1.116 19.4
-
 amylopectin pH 6.5, 50°C Microbacterium imperiale
3.2.1.116 26.5
-
 beta-dextrin-1 pH 6.5, 50°C Microbacterium imperiale
3.2.1.116 33
-
 beta-dextrin-2 pH 6.5, 50°C Microbacterium imperiale
3.2.1.116 37.2
-
 beta-dextrin-3 pH 6.5, 50°C Microbacterium imperiale

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.116 6.5
-
 assay at Microbacterium imperiale

kcat/KM [mM/s]

EC Number kcat/KM Value [1/mMs-1] kcat/KM Value Maximum [1/mMs-1] Substrate Comment Organism Structure
3.2.1.116 additional information
-
 amylopectin Km-value: 19.4 mg/ml*min, pH 6.5, 50°C Microbacterium imperiale
3.2.1.116 additional information
-
 beta-dextrin-1 Km-value: 26.5 mg/ml*min, pH 6.5, 50°C Microbacterium imperiale
3.2.1.116 additional information
-
 beta-dextrin-2 Km-value: 33.0 mg/ml*min, pH 6.5, 50°C Microbacterium imperiale
3.2.1.116 additional information
-
 beta-dextrin-3 Km-value: 37.2 mg/ml*min, pH 6.5, 50°C Microbacterium imperiale