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Literature summary for 3.2.1.1 extracted from

  • Takeuchi, A.; Shimizu-Ibuka, A.; Nishiyama, Y.; Mura, K.; Okada, S.; Tokue, C.; Arai, S.
    Purification and characterization of an alpha-amylase of Pichia burtonii isolated from the traditional starter "murcha" in Nepal (2006), Biosci. Biotechnol. Biochem., 70, 3019-3024.
    View publication on PubMed
Search for more literature for 3.2.1.1

Inhibitors

Inhibitors Comment Organism Structure
Al3+ 10 mM, 58% inhibition Hyphopichia burtonii
Cd2+ 10 mM, complete inhibition Hyphopichia burtonii
CH2ICOOH 10 mM, complete inhibition Hyphopichia burtonii
Cu2+ 10 mM, 58% inhibition Hyphopichia burtonii
DTNB 10 mM, complete inhibition Hyphopichia burtonii
EDTA 10 mM, 57% inhibition Hyphopichia burtonii
Hg2+ 10 mM, 55% inhibition Hyphopichia burtonii
K+ 10 mM, 23% inhibition Hyphopichia burtonii
Mg2+ 10 mM, 13% inhibition Hyphopichia burtonii
Ni2+ 10 mM, 42% inhibition Hyphopichia burtonii
Pb2+ 10 mM, 45% inhibition Hyphopichia burtonii
Zn2+ 10 mM, 60% inhibition Hyphopichia burtonii

Localization

Localization Comment Organism GeneOntology No. Textmining
extracellular
-
 Hyphopichia burtonii
-
-

Metals/Ions

Metals/Ions Comment Organism Structure
Ca2+ 10 mM, 1.35fold activation Hyphopichia burtonii

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
51000
-
 x * 51000, SDS-PAGE Hyphopichia burtonii

Organism

Organism UniProt Comment Textmining
Hyphopichia burtonii
-
-
-

Posttranslational Modification

Posttranslational Modification Comment Organism
glycoprotein
-
 Hyphopichia burtonii

Purification (Commentary)

Purification (Comment) Organism
-
 Hyphopichia burtonii

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
amylopectin + H2O 95% of the activity with soluble starch Hyphopichia burtonii ?
-
 ?
amylose + H2O 137% of the activity with soluble starch Hyphopichia burtonii ?
-
 ?
gamma-cyclodextrin + H2O 21% of the activity with soluble starch Hyphopichia burtonii ?
-
 ?
isomaltose + H2O 23% of the activity with soluble starch Hyphopichia burtonii ?
-
 ?
maltohexaose + H2O 58% of the activity with soluble starch Hyphopichia burtonii ?
-
 ?
soluble starch + H2O
-
 Hyphopichia burtonii ?
-
 ?

Subunits

Subunits Comment Organism
? x * 51000, SDS-PAGE Hyphopichia burtonii

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
40
-
-
 Hyphopichia burtonii

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
20 55 20°C: about 70% of maximal activity, 55°C: about 70% of maximal activity Hyphopichia burtonii

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
50
-
 pH 5.0, 30 min, about 20% loss of activity Hyphopichia burtonii
55
-
 pH 5.0, 30 min, about 60% loss of activity Hyphopichia burtonii
60
-
 pH 5.0, 30 min, complete loss of activity Hyphopichia burtonii

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5
-
-
 Hyphopichia burtonii

pH Range

pH Minimum pH Maximum Comment Organism
3.5 7 pH 3.5: about 40% of maximal activity, pH 7.0: about 45% of maximal activity Hyphopichia burtonii
4 5.5 the enzyme shows activity higher than 80% in the range pH 4.0 to 5.5 Hyphopichia burtonii

pH Stability

pH Stability pH Stability Maximum Comment Organism
3.5
-
 24 h, complete loss of activity Hyphopichia burtonii
4 4.5 24 h, no loss of activity Hyphopichia burtonii
5
-
 24 h, about 10% loss of activity Hyphopichia burtonii
6
-
 24 h, about 20% loss of activity Hyphopichia burtonii
7
-
 24 h, about 50% loss of activity Hyphopichia burtonii
8
-
 24 h, about 80% loss of activity Hyphopichia burtonii

pI Value

Organism Comment pI Value Maximum pI Value
Hyphopichia burtonii chromatofocusing
-
 4.8