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Literature summary for 3.2.1.1 extracted from
- Studies on a thermostable alpha-amylase from the thermophilic fungus Scytalidium thermophilum (2003), Appl. Microbiol. Biotechnol., 61, 323-328.
General Stability
| General Stability | Organism |
|---|---|
| starch protects alpha-amylase against thermal inactivation | Mycothermus thermophilus |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| CuCl2 | 10 mM, 95% inhibition | Mycothermus thermophilus |  |
| HgCl2 | 10 mM, complete inhibition | Mycothermus thermophilus | |
| ZnCl2 | 10 mM, 93% inhibition | Mycothermus thermophilus | |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 3 glycogen | Mycothermus thermophilus | approx. 10% of activity with starch | maltotriose + maltotetraose + maltopentaose | - |
? | |
| amylose + H2O | Mycothermus thermophilus | approx. 10% of activity with starch | maltotriose + maltotetraose + maltopentaose | - |
? | |
| starch + H2O | Mycothermus thermophilus | - |
maltotriose + maltotetraose + maltopentaose | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Mycothermus thermophilus | - |
thermophilic fungi | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| DEAE-cellulose, CM-cellulose, Sepharose 6B | Mycothermus thermophilus |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 5.6 | - |
- |
Mycothermus thermophilus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 3 glycogen | approx. 10% of activity with starch | Mycothermus thermophilus | maltotriose + maltotetraose + maltopentaose | - |
? | |
| amylose + H2O | approx. 10% of activity with starch | Mycothermus thermophilus | maltotriose + maltotetraose + maltopentaose | - |
? | |
| starch + H2O | - |
Mycothermus thermophilus | maltotriose + maltotetraose + maltopentaose | - |
? | |
| starch + H2O | potato starch | Mycothermus thermophilus | maltotriose + maltotetraose + maltopentaose | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
- |
Mycothermus thermophilus |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 70 | approx. 30% of maximal activity at 30°C and 70°C, respectively | Mycothermus thermophilus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
no loss of activity after 1 h | Mycothermus thermophilus |
| 55 | - |
50% loss of activity after 25 min | Mycothermus thermophilus |
| 60 | - |
50% loss of activity after 12 min, no loss of activity after 1 h in the presence of 1% starch | Mycothermus thermophilus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6 | - |
- |
Mycothermus thermophilus |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4.5 | 8 | approx. 45% of maximal activity at pH 4.5, approx. 30% of maximal activity at pH 8.0 | Mycothermus thermophilus |
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