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 | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
extracellular | - |
Pseudomonas amyloderamosa | - |
- |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
94000 | - |
- |
Pseudomonas amyloderamosa |
95000 | - |
gel electrophoresis, low speed sedimentation | Pseudomonas amyloderamosa |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
starch + H2O | Pseudomonas amyloderamosa | - |
? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Pseudomonas amyloderamosa | - |
gram-negative soil bacterium, strain SB-15 | - |
Purification (Comment) | Organism |
---|---|
- |
Pseudomonas amyloderamosa |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
59.1 | - |
- |
Pseudomonas amyloderamosa |
Storage Stability | Organism |
---|---|
4°C several months | Pseudomonas amyloderamosa |
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 | Comment | Organism |
---|---|---|
Pseudomonas isoamylase | - |
Pseudomonas amyloderamosa |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
52 | - |
starch, 10 min reaction at pH 3.5 | Pseudomonas amyloderamosa |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
30 | 60 | not active above, starch | Pseudomonas amyloderamosa |
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 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 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 Maximum | Comment | Organism |
---|---|---|---|
2.5 | 7.5 | - |
Pseudomonas amyloderamosa |