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Literature summary for 3.2.1.2 extracted from
- Production and partial characterization of a beta-amylase by Xanthophyllomyces dendrorhous (2003), Lett. Appl. Microbiol., 36, 203-207.
Activating Compound
| Activating Compound | Comment | Organism | Structure |
|---|---|---|---|
| additional information | the synthesis of beta-amylase is induced by starch and maltose | Phaffia rhodozyma |
Application
| Application | Comment | Organism |
|---|---|---|
| nutrition | beta-amylase may have certain industrial applications, e.g. in the beer industry or in the production of maltose syrup, beta-amylase could be a by-product, in addition to carotenoid pigments, in the fermentation downstream | Phaffia rhodozyma |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| HgCl2 | 10 mM, 100% inhibition | Phaffia rhodozyma |  |
| additional information | the synthesis of beta-amylase is repressed by glucose, fructose or sucrose as carbon source, not inhibited by EDTA | Phaffia rhodozyma | |
| N-bromosuccinimide | 1 mM, 84% inhibition | Phaffia rhodozyma | |
| N-ethylmaleimide | 10 mM, 73% inhibition | Phaffia rhodozyma | |
| p-hydroxymercuribenzoate | 0.5 mM, 96% inhibition | Phaffia rhodozyma | |
| p-methylsulfonylfluoride | 3 mM, 100% inhibition | Phaffia rhodozyma | |
| Phenylglyoxal | 3 mM, 27% inhibition | Phaffia rhodozyma | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | - |
Phaffia rhodozyma |
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| extracellular | - |
Phaffia rhodozyma | - |
- |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 240000 | - |
gel filtration | Phaffia rhodozyma |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Phaffia rhodozyma | - |
the perfect state of Phaffia rhodozyma | - |
| Phaffia rhodozyma CECT 1690 | - |
the perfect state of Phaffia rhodozyma | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| partial, 14.67fold | Phaffia rhodozyma |
Reaction
| Reaction | Comment | Organism | Reaction ID |
|---|---|---|---|
| (alpha-D-glucopyranosyl-(1-4))n-alpha-D-glucopyranose + H2O = (alpha-D-glucopyranosyl-(1-4))n-2-alpha-D-glucopyranose + alpha-D-glucopyranosyl-(1-4)-beta-D-glucopyranose | acts on starch, glycogen and related polysaccharides and oligosaccharides producing beta-maltose by an inversion, the term beta relates to the initial anomeric configuration of the free sugar group released and not to the configuration of the linkage hydrolysed | Phaffia rhodozyma |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 0.0685 | - |
pH 5.5, 50°C | Phaffia rhodozyma |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| maltopentose + H2O | 40% of the activity with starch, exo-acting enzyme, no production of glucose | Phaffia rhodozyma | ? | - |
? | |
| maltopentose + H2O | 40% of the activity with starch, exo-acting enzyme, no production of glucose | Phaffia rhodozyma CECT 1690 | ? | - |
? | |
| maltotetraose + H2O | 37% of the activity with starch, exo-acting enzyme, no production of glucose | Phaffia rhodozyma | ? | - |
? | |
| maltotetraose + H2O | 37% of the activity with starch, exo-acting enzyme, no production of glucose | Phaffia rhodozyma CECT 1690 | ? | - |
? | |
| additional information | cysteine, tryptophan and serine are essential amino acids for catalysis, not: maltotriose | Phaffia rhodozyma | ? | - |
? | |
| additional information | cysteine, tryptophan and serine are essential amino acids for catalysis, not: maltotriose | Phaffia rhodozyma CECT 1690 | ? | - |
? | |
| starch + H2O | highest activity, exo-acting enzyme, no production of glucose | Phaffia rhodozyma | ? | - |
? | |
| starch + H2O | highest activity, exo-acting enzyme, no production of glucose | Phaffia rhodozyma CECT 1690 | ? | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| beta-amylase | - |
Phaffia rhodozyma |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
- |
Phaffia rhodozyma |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 20 | 60 | active in the range | Phaffia rhodozyma |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
30 min: 65% loss of activity, 60 min: 75% loss of activity, 90 min: 100% loss of activity | Phaffia rhodozyma |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5.5 | - |
- |
Phaffia rhodozyma |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4 | 6.5 | active in the range | Phaffia rhodozyma |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 7.5 | - |
30 min: 50% loss of activity, 60 min: 75% loss of activity, 120 min: 100% loss of activity | Phaffia rhodozyma |
pI Value
| Organism | Comment | pI Value Maximum | pI Value |
|---|---|---|---|
| Phaffia rhodozyma | isoelectric focusing | 4.7 | 4.6 |
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