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Literature summary extracted from
- High-level expression of a novel alpha-amylase from Thermomyces dupontii in Pichia pastoris and its application in maltose syrup production (2019), Int. J. Biol. Macromol., 127, 683-692 .
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | industry | application of the recombinant enzyme from Thermomyces dupontii expressed in Pichia pastoris in maltose syrup production | Thermomyces dupontii |
Cloned(Commentary)
| EC Number | Cloned (Comment) | Organism |
|---|---|---|
| 3.2.1.1 | recombinant extracellular enzyme expression in Pichia pastoris strain GS115, highest alpha-amylase activity of 38314 U/ml is obtained with protein content of 28.7 mg/ml after 168 h high-cell density fermentation, the enzyme is secreted | Thermomyces dupontii |
Localization
| EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|---|
| 3.2.1.1 | extracellular | the enzyme is secreted | Thermomyces dupontii | - |
- |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 59200 | - |
recombinant enzyme, gel filtration | Thermomyces dupontii |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | Thermomyces dupontii | - |
isolated from soil samples collected in Xingtai city, Hebei province, China | - |
| 3.2.1.1 | Thermomyces dupontii L18 | - |
isolated from soil samples collected in Xingtai city, Hebei province, China | - |
Posttranslational Modification
| EC Number | Posttranslational Modification | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | glycoprotein | recombinant enzyme TdAmyA is a glycoprotein with 5.3% w/w content of carbohydrate | Thermomyces dupontii |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | mycelium | - |
Thermomyces dupontii | - |
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 | 513.4 | - |
pH 6.5, 60°C, substrate pullulan | Thermomyces dupontii |
| 3.2.1.1 | 1026.7 | - |
pH 6.5, 60°C, substrate gamma-cyclodextrin | Thermomyces dupontii |
| 3.2.1.1 | 1145.4 | - |
pH 6.5, 60°C, substrate amylopectin | Thermomyces dupontii |
| 3.2.1.1 | 1314.5 | - |
pH 6.5, 60°C, substrate potato starch | Thermomyces dupontii |
| 3.2.1.1 | 2339 | - |
pH 6.5, 60°C, substrate rice starch | Thermomyces dupontii |
| 3.2.1.1 | 2416.6 | - |
pH 6.5, 60°C, substrate wheat starch | Thermomyces dupontii |
| 3.2.1.1 | 2709.1 | - |
pH 6.5, 60°C, substrate corn starch | Thermomyces dupontii |
| 3.2.1.1 | 2814.3 | - |
pH 6.5, 60°C, substrate soluble starch | Thermomyces dupontii |
| 3.2.1.1 | 2868.6 | - |
pH 6.5, 60°C, substrate sweet potato starch | Thermomyces dupontii |
| 3.2.1.1 | 3101.9 | - |
pH 6.5, 60°C, substrate amylose | Thermomyces dupontii |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.1 | amylopectin + H2O | 45.2% activity compared to soluble starch | Thermomyces dupontii | ? | - |
? |  |
| 3.2.1.1 | amylopectin + H2O | 45.2% activity compared to soluble starch | Thermomyces dupontii L18 | ? | - |
? | |
| 3.2.1.1 | amylose + H2O | best substrate, 117.8% activity compared to soluble starch | Thermomyces dupontii | ? | - |
? | |
| 3.2.1.1 | amylose + H2O | best substrate, 117.8% activity compared to soluble starch | Thermomyces dupontii L18 | ? | - |
? | |
| 3.2.1.1 | corn starch + H2O | 103.2% activity compared to soluble starch | Thermomyces dupontii | maltose + maltotriose | - |
? | |
| 3.2.1.1 | gamma-cyclodextrin + H2O | 39.1% activity compared to soluble starch | Thermomyces dupontii | ? | - |
? | |
| 3.2.1.1 | gamma-cyclodextrin + H2O | 39.1% activity compared to soluble starch | Thermomyces dupontii L18 | ? | - |
? | |
| 3.2.1.1 | additional information | no activity with alpha- and beta-cyclodextrins | Thermomyces dupontii | ? | - |
? | |
| 3.2.1.1 | additional information | no activity with alpha- and beta-cyclodextrins | Thermomyces dupontii L18 | ? | - |
? | |
| 3.2.1.1 | potato starch + H2O | 50.1% activity compared to soluble starch | Thermomyces dupontii | maltose + maltotriose | - |
? | |
| 3.2.1.1 | pullulan + H2O | 14.2% activity compared to soluble starch | Thermomyces dupontii | ? | - |
? | |
| 3.2.1.1 | pullulan + H2O | 14.2% activity compared to soluble starch | Thermomyces dupontii L18 | ? | - |
? | |
| 3.2.1.1 | rice starch + H2O | 88.2% activity compared to soluble starch | Thermomyces dupontii | maltose + maltotriose | - |
? | |
| 3.2.1.1 | soluble starch + H2O | the recombinant enzyme is more active towards linear starchy substrates than branched ones. The hydrolysis products are mainly comprised of maltose and maltotriose | Thermomyces dupontii | maltose + maltotriose | - |
? | |
| 3.2.1.1 | sweet potato starch + H2O | 109.1% activity compared to soluble starch | Thermomyces dupontii | maltose + maltotriose | - |
? | |
| 3.2.1.1 | wheat starch + H2O | 92.0% activity compared to soluble starch | Thermomyces dupontii | maltose + maltotriose | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | monomer | 1 * 61200, recombinant enzyme, SDS-PAGE | Thermomyces dupontii |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | TdAmyA | - |
Thermomyces dupontii |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 60 | - |
recombinant enzyme | Thermomyces dupontii |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 40 | 80 | 70% of maximal activity at 40°C, 90% at 50°C and 65°C, 65% at 70°C, 20% at 80°C, inactivation at over 90°C | Thermomyces dupontii |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 25 | 55 | purified recombinant enzyme, 30 min, over 90% activity remaining | Thermomyces dupontii |
| 3.2.1.1 | 60 | - |
purified recombinant enzyme, 30 min, 70% activity remaining | Thermomyces dupontii |
| 3.2.1.1 | 70 | - |
purified recombinant enzyme, 30 min, 50% activity remaining | Thermomyces dupontii |
| 3.2.1.1 | 80 | - |
purified recombinant enzyme, 30 min, 35% activity remaining | Thermomyces dupontii |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 6.5 | - |
recombinant enzyme | Thermomyces dupontii |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 4.5 | 9.5 | activity range, profile overview | Thermomyces dupontii |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 4 | - |
purified recombinant enzyme, 30 min, 40% activity remaining | Thermomyces dupontii |
| 3.2.1.1 | 4.5 | 10 | purified recombinant enzyme, 30 min, over 80% activity remaining | Thermomyces dupontii |
| 3.2.1.1 | 11 | - |
purified recombinant enzyme, 30 min, 40% activity remaining | Thermomyces dupontii |
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Release 2023.1 (January 2023)
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