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Literature summary extracted from
- Purification and properties of Pseudomonas isoamylase (1970), Biochim. Biophys. Acta, 212, 458-469.
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.68 | CuCl2 | 1 mM, 30% inhibition | Pseudomonas amyloderamosa |  |
| 3.2.1.68 | HgCl2 | 0.1 mM 34% inhibition; 1 mM, 41% inhibition | Pseudomonas amyloderamosa | |
| 3.2.1.68 | iodoacetate | 10 mM, 13% inhibition | Pseudomonas amyloderamosa | |
| 3.2.1.68 | NaF | 1 mM, 19% inhibition | Pseudomonas amyloderamosa | |
| 3.2.1.68 | p-chloromercuribenzoate | 1 mM 34% inhibition; 1 mM, complete inhibition | Pseudomonas amyloderamosa | |
Localization
| EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|---|
| 3.2.1.68 | extracellular | - |
Pseudomonas amyloderamosa | - |
- |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.68 | 94000 | - |
- |
Pseudomonas amyloderamosa |
| 3.2.1.68 | 95000 | - |
gel electrophoresis, low speed sedimentation | Pseudomonas amyloderamosa |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.68 | starch + H2O | Pseudomonas amyloderamosa | - |
? | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.68 | Pseudomonas amyloderamosa | - |
gram-negative soil bacterium, strain SB-15 | - |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.68 | - |
Pseudomonas amyloderamosa |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.68 | 59.1 | - |
- |
Pseudomonas amyloderamosa |
Storage Stability
| EC Number | Storage Stability | Organism |
|---|---|---|
| 3.2.1.68 | 4°C several months | Pseudomonas amyloderamosa |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.68 | amylopectin + H2O | or the beta-limit dextrins, cleaves the branching points completely in vitro | Pseudomonas amyloderamosa | maltose + maltooligosaccharides | hydrolysis of beta-limit dextrins forming maltotriose as main reaction product | ? | |
| 3.2.1.68 | branched chain oligosaccharides + H2O | - |
Pseudomonas amyloderamosa | maltotriose + higher maltosaccharides | no detectable maltose released, characteristic action is hydrolysis of alpha 1,6-glucosidic linkages, but alpha 1,6 glucosidic linkages attaching maltose residues to chains of alpha 1,4-linked glucose residues are not readily hydrolyzed | ? | |
| 3.2.1.68 | glycogen + H2O | cleaves the branching points completely in vitro | Pseudomonas amyloderamosa | maltose + maltooligosaccharides | - |
? | |
| 3.2.1.68 | glycogen + H2O | or the beta-limit dextrins | Pseudomonas amyloderamosa | maltose + maltooligosaccharides | - |
? | |
| 3.2.1.68 | maltose + H2O | - |
Pseudomonas amyloderamosa | ? | - |
? | |
| 3.2.1.68 | starch + H2O | - |
Pseudomonas amyloderamosa | ? | - |
? | |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.2.1.68 | Pseudomonas isoamylase | - |
Pseudomonas amyloderamosa |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.68 | 52 | - |
starch, 10 min reaction at pH 3.5 | Pseudomonas amyloderamosa |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.68 | 30 | 60 | not active above, starch | Pseudomonas amyloderamosa |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.68 | 45 | - |
not stable above | Pseudomonas amyloderamosa |
| 3.2.1.68 | 60 | - |
activity decreased about 95% | Pseudomonas amyloderamosa |
| 3.2.1.68 | 65 | - |
heating 10 min at 65°C results in complete loss of activity | Pseudomonas amyloderamosa |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.68 | 3 | 4 | starch, 0.1 M acetate-HCl buffer, pH 3.5, 0.1 M phosphate-citric acid buffer, pH 4 | Pseudomonas amyloderamosa |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.68 | 1 | 5 | starch, 0.1 M acetate-HCl buffer | Pseudomonas amyloderamosa |
| 3.2.1.68 | 2.2 | 7.8 | 0.1 M phosphate-citric acid buffer | Pseudomonas amyloderamosa |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.68 | 2.5 | 7.5 | - |
Pseudomonas amyloderamosa |
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