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Literature summary extracted from

  • Obi, S.K.C.; Odibo, F.J.C.
    Some properties of a highly thermostable alpha-amylase from a Thermoactibomyces sp. (1984), Can. J. Microbiol., 30, 780-785.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.1 Bi2+ 0.5 mM BiOCl2, 16% inhibition Thermoactinomyces sp.
3.2.1.1 Hg2+ 0.5 mM HgCl2, 60% inhibition Thermoactinomyces sp.
3.2.1.1 Zn2+ 0.5 mM ZnSO4, 43% inhibition Thermoactinomyces sp.

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.1 Ag+ 0.5 mM, enhances activity Thermoactinomyces sp.
3.2.1.1 Co2+ 0.5 mM, enhances activity Thermoactinomyces sp.
3.2.1.1 Fe2+ 0.5 mM, enhances activity Thermoactinomyces sp.
3.2.1.1 Mn2+ 0.5 mM, enhances activity Thermoactinomyces sp.

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.1 47800
-
-
Thermoactinomyces sp.

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Thermoactinomyces sp.
-
-
-
3.2.1.1 Thermoactinomyces sp. No. 15
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.1 partial Thermoactinomyces sp.

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.1 additional information
-
-
Thermoactinomyces sp.

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 starch + H2O soluble starch Thermoactinomyces sp. additional information mainly glucose and maltose ?
3.2.1.1 starch + H2O rice starch Thermoactinomyces sp. additional information mainly glucose and maltose ?
3.2.1.1 starch + H2O yam starch Thermoactinomyces sp. additional information mainly glucose and maltose ?
3.2.1.1 starch + H2O cassava starch Thermoactinomyces sp. additional information mainly glucose and maltose ?
3.2.1.1 starch + H2O plantain starch Thermoactinomyces sp. additional information mainly glucose and maltose ?
3.2.1.1 starch + H2O sorghum starch Thermoactinomyces sp. additional information mainly glucose and maltose ?
3.2.1.1 starch + H2O cocyam starch Thermoactinomyces sp. additional information mainly glucose and maltose ?
3.2.1.1 starch + H2O corn starch Thermoactinomyces sp. additional information mainly glucose and maltose ?
3.2.1.1 starch + H2O soluble starch Thermoactinomyces sp. No. 15 additional information mainly glucose and maltose ?
3.2.1.1 starch + H2O rice starch Thermoactinomyces sp. No. 15 additional information mainly glucose and maltose ?
3.2.1.1 starch + H2O yam starch Thermoactinomyces sp. No. 15 additional information mainly glucose and maltose ?
3.2.1.1 starch + H2O cassava starch Thermoactinomyces sp. No. 15 additional information mainly glucose and maltose ?
3.2.1.1 starch + H2O plantain starch Thermoactinomyces sp. No. 15 additional information mainly glucose and maltose ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 80
-
-
Thermoactinomyces sp.

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.1 additional information
-
high thermostability is not substrate dependent Thermoactinomyces sp.
3.2.1.1 100
-
30 min, 26% loss of activity Thermoactinomyces sp.

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 7
-
-
Thermoactinomyces sp.

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.1 6 10 55°C, 24 h, less than 20% loss of activity Thermoactinomyces sp.
3.2.1.1 8
-
55°C, 24 h, stable Thermoactinomyces sp.