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Literature summary for 3.2.1.68 extracted from

  • Yokobayashi, K.; Misaki, A.; Harada, T.
    Purification and properties of Pseudomonas isoamylase (1970), Biochim. Biophys. Acta, 212, 458-469.
    View publication on PubMed

Inhibitors

Inhibitors Comment Organism Structure
CuCl2 1 mM, 30% inhibition Pseudomonas amyloderamosa
HgCl2 0.1 mM 34% inhibition; 1 mM, 41% inhibition Pseudomonas amyloderamosa
iodoacetate 10 mM, 13% inhibition Pseudomonas amyloderamosa
NaF 1 mM, 19% inhibition Pseudomonas amyloderamosa
p-chloromercuribenzoate 1 mM 34% inhibition; 1 mM, complete inhibition Pseudomonas amyloderamosa

Localization

Localization Comment Organism GeneOntology No. Textmining
extracellular
-
Pseudomonas amyloderamosa
-
-

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
94000
-
-
Pseudomonas amyloderamosa
95000
-
gel electrophoresis, low speed sedimentation Pseudomonas amyloderamosa

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
starch + H2O Pseudomonas amyloderamosa
-
?
-
?

Organism

Organism UniProt Comment Textmining
Pseudomonas amyloderamosa
-
gram-negative soil bacterium, strain SB-15
-

Purification (Commentary)

Purification (Comment) Organism
-
Pseudomonas amyloderamosa

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
59.1
-
-
Pseudomonas amyloderamosa

Storage Stability

Storage Stability Organism
4°C several months Pseudomonas amyloderamosa

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
amylopectin + H2O or the beta-limit dextrins, cleaves the branching points completely in vitro Pseudomonas amyloderamosa maltose + maltooligosaccharides hydrolysis of beta-limit dextrins forming maltotriose as main reaction product ?
branched chain oligosaccharides + H2O
-
Pseudomonas amyloderamosa maltotriose + higher maltosaccharides no detectable maltose released, characteristic action is hydrolysis of alpha 1,6-glucosidic linkages, but alpha 1,6 glucosidic linkages attaching maltose residues to chains of alpha 1,4-linked glucose residues are not readily hydrolyzed ?
glycogen + H2O cleaves the branching points completely in vitro Pseudomonas amyloderamosa maltose + maltooligosaccharides
-
?
glycogen + H2O or the beta-limit dextrins Pseudomonas amyloderamosa maltose + maltooligosaccharides
-
?
maltose + H2O
-
Pseudomonas amyloderamosa ?
-
?
starch + H2O
-
Pseudomonas amyloderamosa ?
-
?

Synonyms

Synonyms Comment Organism
Pseudomonas isoamylase
-
Pseudomonas amyloderamosa

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
52
-
starch, 10 min reaction at pH 3.5 Pseudomonas amyloderamosa

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
30 60 not active above, starch Pseudomonas amyloderamosa

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
45
-
not stable above Pseudomonas amyloderamosa
60
-
activity decreased about 95% Pseudomonas amyloderamosa
65
-
heating 10 min at 65°C results in complete loss of activity Pseudomonas amyloderamosa

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
3 4 starch, 0.1 M acetate-HCl buffer, pH 3.5, 0.1 M phosphate-citric acid buffer, pH 4 Pseudomonas amyloderamosa

pH Range

pH Minimum pH Maximum Comment Organism
1 5 starch, 0.1 M acetate-HCl buffer Pseudomonas amyloderamosa
2.2 7.8 0.1 M phosphate-citric acid buffer Pseudomonas amyloderamosa

pH Stability

pH Stability pH Stability Maximum Comment Organism
2.5 7.5
-
Pseudomonas amyloderamosa