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Literature summary extracted from
- Biochemical properties of alpha-amylase from midgut of Alphitobius diaperinus (Panzer) (Coleoptera Tenebrionidae) larvae (2018), Neotrop. Entomol., 47, 698-708 .
Activating Compound
| EC Number | Activating Compound | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | additional information | effect of types of poultry food on Alphitobius diaperinus midgut alpha-amylase, overview. Alphitobius diaperinus larvae are reared for 48 h in different types of poultry food (starter, grower, finisher, and layer), and subsequently midgut homogenates activities are determined, highest activity is observed in starter food | Alphitobius diaperinus |
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | Ca2+ | 11.4% inhibition at 10 mM, 56.2% at 50 mM | Alphitobius diaperinus |  |
| 3.2.1.1 | additional information | the enzyme activity is significantly inhibited by some proteinaceous extracts from common bean cultivars, and it declines with increasing proteinaceous concentration. Proteinaceous extracts from Phaseolus vulgaris seeds are made from bean flour through heat treatment and dialysis | Alphitobius diaperinus | |
| 3.2.1.1 | NaCl | 52% inhibition at 500 mM | Alphitobius diaperinus | |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | additional information | alpha-amylase requires metal ions for activity and structural stability | Alphitobius diaperinus |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | Alphitobius diaperinus | - |
collected in Poultry Sector of Universidade Federal Rural do Rio de Janeiro, Brasil | - |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | larva | - |
Alphitobius diaperinus | - |
| 3.2.1.1 | midgut | larvaeal | Alphitobius diaperinus | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.1 | starch + H2O | 1% starch w/v | Alphitobius diaperinus | maltose + ? | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | ? | x * 42000, SDS-PAGE | Alphitobius diaperinus |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 42 | - |
- |
Alphitobius diaperinus |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 20 | 80 | activity range, profile overview, 30.2% of maximal activity at assay temperature 35°C | Alphitobius diaperinus |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 60 | - |
larvaeal alpha-amylase maintains 34.6% activity after 5 min, and 23% after 60 min | Alphitobius diaperinus |
| 3.2.1.1 | 80 | - |
larvaeal alpha-amylase maintains 14% activity after 5 min, and 6% after 60 min | Alphitobius diaperinus |
| 3.2.1.1 | 100 | - |
larvaeal alpha-amylase loses 70% of activity after about 2 min, and after over 5 min, the enzyme is completely inactivated | Alphitobius diaperinus |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 5 | - |
- |
Alphitobius diaperinus |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 4.8 | 6 | high activity within this range | Alphitobius diaperinus |
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Release 2023.1 (January 2023)
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