Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 3.2.1.2 extracted from

  • Chang, C.T.; Liou, H.Y.; Tang, H.L.; Sung, H.Y.
    Activation, purification and properties of beta-amylase from sweet potatoes (Ipomoea batatas) (1996), Biotechnol. Appl. Biochem., 24, 13-18.
No PubMed abstract available
Search for more literature for 3.2.1.2

Inhibitors

Inhibitors Comment Organism Structure
Ag+ 0.5 mM Ipomoea batatas
Cu2+ 0.5 mM Ipomoea batatas
Hg2+ 0.5 mM Ipomoea batatas
N-bromosuccinimide 0.4 mM Ipomoea batatas
PMSF 2 mM Ipomoea batatas
starch at high concentration s Ipomoea batatas

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
 additional information
-
 Ipomoea batatas

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
209000
-
 variant Tainung, gel filtration Ipomoea batatas
239000
-
 variant Chailai, gel filtration Ipomoea batatas

Organism

Organism UniProt Comment Textmining
Ipomoea batatas
-
 varieties Tainung No. 57 and Chailai
-

Purification (Commentary)

Purification (Comment) Organism
-
 Ipomoea batatas

Source Tissue

Source Tissue Comment Organism Textmining
tuber
-
 Ipomoea batatas
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
4464
-
 variant Tainung No.57 Ipomoea batatas
4664
-
 variant Chailai Ipomoea batatas

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50
-
-
 Ipomoea batatas

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
60
-
 rather stable at Ipomoea batatas

pH Stability

pH Stability pH Stability Maximum Comment Organism
6 8 30 min, stable Ipomoea batatas