Any feedback?
Literature summary for 3.2.1.1 extracted from
- alpha-Amylase from mung beans (Vigna radiata) - correlation of biochemical properties and tertiary structure by homology modelling (2007), Phytochemistry, 68, 1623-1631.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| EDTA | - |
Vigna radiata |  |
| Hg2+ | - |
Vigna radiata | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | Km value for starch is 1.6 mg/ml | Vigna radiata |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 46000 | - |
x * 46000, MALDI-TOF analysis | Vigna radiata |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Vigna radiata | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Vigna radiata |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| seed | germinating | Vigna radiata | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| amylopectin + H2O | 53.8% of the activity with starch | Vigna radiata | ? | - |
? | |
| maltose + H2O | 18% of the activity with starch | Vigna radiata | 2 D-glucose | - |
? | |
| starch + H2O | - |
Vigna radiata | ? | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 46000, MALDI-TOF analysis | Vigna radiata |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 65 | - |
- |
Vigna radiata |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 75 | - |
t1/2: 150 min | Vigna radiata |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5.6 | - |
0.1 M sodium acetate buffer | Vigna radiata |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4 | 8 | pH 4.0: about 60% of maximal activity, pH 8.0: about 50% of maximal activity | Vigna radiata |
Ki Value [mM]
| Ki Value [mM] | Ki Value maximum [mM] | Inhibitor | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 0.11 | - |
Hg2+ | - |
Vigna radiata | |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
