Any feedback?
Literature summary for 3.2.1.2 extracted from
- The hydrolysis of maltodextrins by a beta-amylase isolated from leaves of Vicia faba (1972), Biochim. Biophys. Acta, 276, 491-507.
General Stability
| General Stability | Organism |
|---|---|
| repeated freezing and thawing results in a large loss of activity | Vicia faba |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | the Km-value for linear maltodextrins decreases with chain-lengths up to about 50 glucose units and with longer chain lengths it remains constant at about 0.14 mM | Vicia faba | |
| 0.13 | 0.17 | amylodextrin | chain lengths geater than 50 | Vicia faba | |
| 0.16 | - |
maltodextrin | with 50 glucose equivalents per chain | Vicia faba |  |
| 0.17 | - |
maltodextrin | with 98 glucose equivalents per chain | Vicia faba | |
| 0.36 | - |
maltodextrin | with 31 glucose equivalents per chain | Vicia faba | |
| 0.67 | - |
maltodextrin | with 16 glucose equivalents per chain | Vicia faba | |
| 1.3 | - |
maltodextrin | with 9 glucose equivalents per chain | Vicia faba | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 26000 | - |
4 * 26000, SDS-PAGE | Vicia faba |
| 110000 | - |
gel filtration, sucrose density gradient centrifugation, ultracentrifugation | Vicia faba |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Vicia faba | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Vicia faba |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| leaf | - |
Vicia faba | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 100 | - |
- |
Vicia faba |
Storage Stability
| Storage Stability | Organism |
|---|---|
| 3°C, in presence of 0.05 M beta-mercaptoethanol, 50% loss of activity after 1 week | Vicia faba |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| amylodextrin + H2O | - |
Vicia faba | ? | - |
? | |
| maltodextrin + H2O | maltodextrins with chain length from 9 to 198 glucose residues | Vicia faba | maltose | and very small amounts of glucose and maltotriose | ? | |
| starch + H2O | soluble | Vicia faba | maltose + ? | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| tetramer | 4 * 26000, SDS-PAGE | Vicia faba |
Turnover Number [1/s]
| Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | - |
Vicia faba |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6 | - |
- |
Vicia faba |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 3 | 9 | pH 3.0: about 70% of maximal activity, pH 9.0: about 15% of maximal activity | Vicia faba |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
