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Literature summary for 3.2.1.116 extracted from

  • Wu, C.; Zhou, X.; Tian, Y.; Xu, X.; Jin, Z.
    Hydrolytic mechanism of alpha-maltotriohydrolase on waxy maize starch and retrogradation properties of the hydrolysates (2017), Food Hydrocoll., 66, 136-143 .
No PubMed abstract available
Search for more literature for 3.2.1.116

Application

Application Comment Organism
food industry the enzyme may be effective in retarding starch retrogradation in baked products Microbacterium imperiale

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
 beta-dextrin-3 Km-value: 1.0 mg/ml, pH 6.5, 50°C Microbacterium imperiale
additional information
-
 beta-dextrin-2 Km-value: 2.1 mg/ml, pH 6.5, 50°C Microbacterium imperiale
additional information
-
 beta-dextrin-1 Km-value: 3.7 mg/ml, pH 6.5, 50°C Microbacterium imperiale
additional information
-
 amylopectin Km-value: 8.1 mg/ml, pH 6.5, 50°C Microbacterium imperiale

Organism

Organism UniProt Comment Textmining
Microbacterium imperiale
-
-
-

Purification (Commentary)

Purification (Comment) Organism
-
 Microbacterium imperiale

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
amylopectin + H2O average chain length 28, hydrolyzed through combined exo- and endo-action. In the initial hydrolysis stage, the exo-action of the enzyme is predominant with slow reduction in molecular weight and little changes in the internal chains of amylopection. With increasing hydrolysis, the transglycosylation reactions increase, and then the percentage of maltotriose in the soluble oligosaccharides decrease. The enzyme completely prevents the starch retrogradation at the degree of hydrolysis higher than 15.9%, because of the increased shorter outer chains and low molecular weight dextrins Microbacterium imperiale maltotriose + ?
-
 ?
beta-dextrin-1 + H2O average chain length 21 Microbacterium imperiale maltotriose + ?
-
 ?
beta-dextrin-2 + H2O average chain length 17 Microbacterium imperiale maltotriose + ?
-
 ?
beta-dextrin-3 + H2O average chain length 12 Microbacterium imperiale maltotriose + ?
-
 ?
waxy maize starch + H2O the enzyme prefers the external chains to the internal chains for hydrolysis Microbacterium imperiale maltotriose + ?
-
 ?

Synonyms

Synonyms Comment Organism
AMTS
-
 Microbacterium imperiale
glucan 1,4-alpha-maltotriohydrolase
-
 Microbacterium imperiale

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50
-
 assay at Microbacterium imperiale

Turnover Number [1/s]

Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
19.4
-
 amylopectin pH 6.5, 50°C Microbacterium imperiale
26.5
-
 beta-dextrin-1 pH 6.5, 50°C Microbacterium imperiale
33
-
 beta-dextrin-2 pH 6.5, 50°C Microbacterium imperiale
37.2
-
 beta-dextrin-3 pH 6.5, 50°C Microbacterium imperiale

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6.5
-
 assay at Microbacterium imperiale

kcat/KM [mM/s]

kcat/KM Value [1/mMs-1] kcat/KM Value Maximum [1/mMs-1] Substrate Comment Organism Structure
additional information
-
 amylopectin Km-value: 19.4 mg/ml*min, pH 6.5, 50°C Microbacterium imperiale
additional information
-
 beta-dextrin-1 Km-value: 26.5 mg/ml*min, pH 6.5, 50°C Microbacterium imperiale
additional information
-
 beta-dextrin-2 Km-value: 33.0 mg/ml*min, pH 6.5, 50°C Microbacterium imperiale
additional information
-
 beta-dextrin-3 Km-value: 37.2 mg/ml*min, pH 6.5, 50°C Microbacterium imperiale