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Literature summary for 3.2.1.1 extracted from

  • Obi, S.K.C.; Odibo, F.J.C.
    Some properties of a highly thermostable alpha-amylase from a Thermoactibomyces sp. (1984), Can. J. Microbiol., 30, 780-785.
No PubMed abstract available
Search for more literature for 3.2.1.1

Inhibitors

Inhibitors Comment Organism Structure
Bi2+ 0.5 mM BiOCl2, 16% inhibition Thermoactinomyces sp.
Hg2+ 0.5 mM HgCl2, 60% inhibition Thermoactinomyces sp.
Zn2+ 0.5 mM ZnSO4, 43% inhibition Thermoactinomyces sp.

Metals/Ions

Metals/Ions Comment Organism Structure
Ag+ 0.5 mM, enhances activity Thermoactinomyces sp.
Co2+ 0.5 mM, enhances activity Thermoactinomyces sp.
Fe2+ 0.5 mM, enhances activity Thermoactinomyces sp.
Mn2+ 0.5 mM, enhances activity Thermoactinomyces sp.

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
47800
-
-
 Thermoactinomyces sp.

Organism

Organism UniProt Comment Textmining
Thermoactinomyces sp.
-
-
-
Thermoactinomyces sp. No. 15
-
-
-

Purification (Commentary)

Purification (Comment) Organism
partial Thermoactinomyces sp.

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
additional information
-
-
 Thermoactinomyces sp.

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
starch + H2O soluble starch Thermoactinomyces sp. additional information mainly glucose and maltose ?
starch + H2O rice starch Thermoactinomyces sp. additional information mainly glucose and maltose ?
starch + H2O yam starch Thermoactinomyces sp. additional information mainly glucose and maltose ?
starch + H2O cassava starch Thermoactinomyces sp. additional information mainly glucose and maltose ?
starch + H2O plantain starch Thermoactinomyces sp. additional information mainly glucose and maltose ?
starch + H2O sorghum starch Thermoactinomyces sp. additional information mainly glucose and maltose ?
starch + H2O cocyam starch Thermoactinomyces sp. additional information mainly glucose and maltose ?
starch + H2O corn starch Thermoactinomyces sp. additional information mainly glucose and maltose ?
starch + H2O soluble starch Thermoactinomyces sp. No. 15 additional information mainly glucose and maltose ?
starch + H2O rice starch Thermoactinomyces sp. No. 15 additional information mainly glucose and maltose ?
starch + H2O yam starch Thermoactinomyces sp. No. 15 additional information mainly glucose and maltose ?
starch + H2O cassava starch Thermoactinomyces sp. No. 15 additional information mainly glucose and maltose ?
starch + H2O plantain starch Thermoactinomyces sp. No. 15 additional information mainly glucose and maltose ?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
80
-
-
 Thermoactinomyces sp.

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
additional information
-
 high thermostability is not substrate dependent Thermoactinomyces sp.
100
-
 30 min, 26% loss of activity Thermoactinomyces sp.

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7
-
-
 Thermoactinomyces sp.

pH Stability

pH Stability pH Stability Maximum Comment Organism
6 10 55°C, 24 h, less than 20% loss of activity Thermoactinomyces sp.
8
-
 55°C, 24 h, stable Thermoactinomyces sp.