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

BRENDA support

Literature summary extracted from

  • Kim, T.U.; Gu, B.G.; Jeong, J.Y.; Byun, S.M.; Shin, Y.C.
    Purification and characterization of a maltotetraose-forming alkaline alpha-amylase from an alkalophilic Bacillus strain, GM8901 (1995), Appl. Environ. Microbiol., 61, 3105-3112.
    View publication on PubMedView publication on EuropePMC

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.60 EDTA 1 mM, 82% inhibition Bacillus sp. (in: Bacteria)
3.2.1.60 Hg2+ 1 mM HgCl2, complete inhibition Bacillus sp. (in: Bacteria)
3.2.1.60 phenylmethylsulfonyl fluoride 1 mM, 4°C, 10 h incubation, 76% inhibition Bacillus sp. (in: Bacteria)

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.60 extracellular
-
 Bacillus sp. (in: Bacteria)
-
-

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.60 Ag+ 1 mM AgNO3 activates Bacillus sp. (in: Bacteria)
3.2.1.60 Ca2+ 1 mM CaCl2 activates Bacillus sp. (in: Bacteria)
3.2.1.60 Co2+ 1 mM CoCl2 activates Bacillus sp. (in: Bacteria)
3.2.1.60 Cu2+ 1 mM CuCl2 activates Bacillus sp. (in: Bacteria)
3.2.1.60 Mg2+ 1 mM MgCl2 activates Bacillus sp. (in: Bacteria)

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.60 97000
-
 SDS-PAGE Bacillus sp. (in: Bacteria)

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.60 additional information Bacillus sp. (in: Bacteria) five alkaline amylases are produced in culture broth ?
-
 ?
3.2.1.60 additional information Bacillus sp. (in: Bacteria) GM8901 five alkaline amylases are produced in culture broth ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.60 Bacillus sp. (in: Bacteria)
-
 GM8901
-
3.2.1.60 Bacillus sp. (in: Bacteria) GM8901
-
 GM8901
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.60
-
 Bacillus sp. (in: Bacteria)

Reaction

EC Number Reaction Comment Organism Reaction ID
3.2.1.60 (Glcalpha(1-4))n + H2O = (Glcalpha(1-4))n-4 + (Glcalpha(1-4))4 exo-cleavage mechanism Bacillus sp. (in: Bacteria)
a

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.60 158
-
-
 Bacillus sp. (in: Bacteria)

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.60 amylopectin + H2O
-
 Bacillus sp. (in: Bacteria) maltotetraose + ?
-
 ?
3.2.1.60 amylose + H2O
-
 Bacillus sp. (in: Bacteria) maltotetraose
-
 ?
3.2.1.60 amylose + H2O
-
 Bacillus sp. (in: Bacteria) GM8901 maltotetraose
-
 ?
3.2.1.60 maltoheptaose + H2O
-
 Bacillus sp. (in: Bacteria) maltotetraose + maltotriose
-
 ?
3.2.1.60 maltohexaose + H2O
-
 Bacillus sp. (in: Bacteria) maltotetraose + maltose
-
 ?
3.2.1.60 maltohexaose + H2O
-
 Bacillus sp. (in: Bacteria) GM8901 maltotetraose + maltose
-
 ?
3.2.1.60 maltopentaose + H2O
-
 Bacillus sp. (in: Bacteria) ?
-
 ?
3.2.1.60 maltopentaose + H2O
-
 Bacillus sp. (in: Bacteria) GM8901 ?
-
 ?
3.2.1.60 additional information five alkaline amylases are produced in culture broth Bacillus sp. (in: Bacteria) ?
-
 ?
3.2.1.60 additional information five alkaline amylases are produced in culture broth Bacillus sp. (in: Bacteria) GM8901 ?
-
 ?
3.2.1.60 starch + H2O
-
 Bacillus sp. (in: Bacteria) maltotetraose
-
 ?
3.2.1.60 starch + H2O
-
 Bacillus sp. (in: Bacteria) GM8901 maltotetraose
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.60 60
-
-
 Bacillus sp. (in: Bacteria)

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.60 30 80 30°C, 40% of maximal activity, 80°C, 20% of maximal activity Bacillus sp. (in: Bacteria)

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.60 60
-
 1 mM CaCl2 and 1% soluble starch enhance thermostability Bacillus sp. (in: Bacteria)

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.60 10.5 12
-
 Bacillus sp. (in: Bacteria)

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.60 6 13 pH 6.0, 30%, pH 13.0, 55% of maximal activity Bacillus sp. (in: Bacteria)

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.60 6 13 stable between, 85-100% of maximal activity Bacillus sp. (in: Bacteria)