Any feedback?
Literature summary for 3.2.1.2 extracted from
- Characterization of a chemically modified beta-amylase immobilized on porous silica (1988), J. Chem. Technol. Biotechnol., 41, 297-315.
No PubMed abstract available
General Stability
| General Stability | Organism |
|---|---|
| immobilization of both native and modified enzymes on a amino silica results in thermostabilization of the enzyme | Ipomoea batatas |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | - |
Ipomoea batatas |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Ipomoea batatas | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| starch + H2O | soluble | Ipomoea batatas | maltose + ? | - |
? |  |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 70 | - |
native immobilized beta-amylase | Ipomoea batatas |
| 75 | - |
chemically modified and subsequently immobilized beta-amylase | Ipomoea batatas |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| additional information | - |
immobilization of both native and modified enzymes on a amino silica results in thermostabilization of the enzyme | Ipomoea batatas |
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
