Inhibitors | Comment | Organism | Structure |
---|---|---|---|
EDTA | 85% residual activity at 10 mM EDTA | Bacillus sp. (in: Bacteria) | |
Hg2+ | complete inhibition at 5 and 10 mM | Bacillus sp. (in: Bacteria) | |
additional information | not affected by NaCl, KCl, phenylmethylsulfonyl fluoride, and beta-mercaptoethanol | Bacillus sp. (in: Bacteria) | |
Zn2+ | about 30% residual activity at 10 mM | Bacillus sp. (in: Bacteria) |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Ba2+ | the activity is increased by approximately 15% by 1 mM Ba2+ | Bacillus sp. (in: Bacteria) | |
Fe2+ | the activity is increased by approximately 15% by 1 mM Fe2+ | Bacillus sp. (in: Bacteria) | |
Mg2+ | the activity is increased by approximately 15% by 10 mM Mg2+ | Bacillus sp. (in: Bacteria) | |
additional information | the enzyme is Ca2+-independent | Bacillus sp. (in: Bacteria) |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
53000 | - |
SDS-PAGE | Bacillus sp. (in: Bacteria) |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Bacillus sp. (in: Bacteria) | - |
isolate Ferdowsicous | - |
Purification (Comment) | Organism |
---|---|
ammonium sulfate precipitation and Q-Sepharose column chromatography | Bacillus sp. (in: Bacteria) |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
12 | - |
crude extract, at 42°C | Bacillus sp. (in: Bacteria) |
267 | - |
after 23fold purification, at 42°C | Bacillus sp. (in: Bacteria) |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
amylopectin + H2O | 78% activity compared to starch | Bacillus sp. (in: Bacteria) | malto-oligosaccharides | - |
? | |
amylose + H2O | 145% activity compared to starch, the enzyme activity on the amylose as substrate is 1.98times greater than amylopectin | Bacillus sp. (in: Bacteria) | malto-oligosaccharides | - |
? | |
glycogen + H2O | 14% activity compared to starch | Bacillus sp. (in: Bacteria) | malto-oligosaccharides | - |
? | |
maltodextrin + H2O | 85% activity compared to starch | Bacillus sp. (in: Bacteria) | malto-oligosaccharides | - |
? | |
additional information | does not hydrolyze alpha- and beta-cyclodextrin | Bacillus sp. (in: Bacteria) | ? | - |
? | |
starch + H2O | 100% activity | Bacillus sp. (in: Bacteria) | malto-oligosaccharides | maltoheptaose is observed as a predominant product. When further hydrolysis is performed, glucose, maltose, maltotriose, maltotetraose, maltopentaose and maltohexaose appear. Glucose and maltose are produced after 2 h of incubation, and after 24 h, the main products are maltotriose, maltose and glucose | ? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
70 | - |
optimum around 70°C | Bacillus sp. (in: Bacteria) |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
30 | 75 | - |
Bacillus sp. (in: Bacteria) |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
30 | 75 | the amylase is very stable at temperatures between 30 and 70°C after 150 min of incubation. It becomes completely inactivated at temperatures higher than 85°C for this period. The enzyme remains active to more than 75% up to 75°C for 45 min, the relative activities at 55 and 65°C are approximately 79% and 90% of the activity at 70°C, respectively. The enzyme displays a half-life of 48 min at 80°C | Bacillus sp. (in: Bacteria) |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
4.5 | - |
- |
Bacillus sp. (in: Bacteria) |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
4 | 9 | - |
Bacillus sp. (in: Bacteria) |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
3.5 | 7.5 | remains stable from pH 3.5-7.0, the enzyme activity keeps above 75% after treatment at pH values ranging from 3.5 to 6.0, for pH values beyond 7.5 or less than 3.5 the enzyme activity decreases drastically | Bacillus sp. (in: Bacteria) |