EC Number | Cloned (Comment) | Organism |
---|---|---|
3.2.1.1 | expression in Escherichia coli | Bacillus sp. (in: Bacteria) |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.1 | Cd2+ | 1 mM, 91% inhibition | Bacillus sp. (in: Bacteria) | |
3.2.1.1 | EDTA | 10 mM, 90% inhibition | Bacillus sp. (in: Bacteria) | |
3.2.1.1 | EGTA | 10 mM, 91% inhibition | Bacillus sp. (in: Bacteria) | |
3.2.1.1 | Hg2+ | 1 mM, complete inhibition | Bacillus sp. (in: Bacteria) | |
3.2.1.1 | iodoacetate | 0.5 mM, 98% inhibition | Bacillus sp. (in: Bacteria) | |
3.2.1.1 | N-bromosuccinimide | 0.1 mM, complete inhibition | Bacillus sp. (in: Bacteria) | |
3.2.1.1 | Ni2+ | 1 mM, 82% inhibition | Bacillus sp. (in: Bacteria) | |
3.2.1.1 | PCMB | 0.5 mM, 20% inhibition | Bacillus sp. (in: Bacteria) | |
3.2.1.1 | Zn2+ | 1 mM, complete inhibition | Bacillus sp. (in: Bacteria) |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.2.1.1 | 0.89 | - |
maltooctaose | - |
Bacillus sp. (in: Bacteria) | |
3.2.1.1 | 2.18 | - |
maltoheptaose | - |
Bacillus sp. (in: Bacteria) | |
3.2.1.1 | 6.37 | - |
maltohexaose | - |
Bacillus sp. (in: Bacteria) |
EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|---|
3.2.1.1 | extracellular | - |
Bacillus sp. (in: Bacteria) | - |
- |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 53000 | - |
x * 53000, extracellular enzyme, SDS-PAGE | Bacillus sp. (in: Bacteria) |
3.2.1.1 | 55391 | - |
x * 55391, extracellular enzyme, SDS-PAGE | Bacillus sp. (in: Bacteria) |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.1 | Bacillus sp. (in: Bacteria) | - |
KSM-1378 | - |
3.2.1.1 | Bacillus sp. (in: Bacteria) KSM-1378 | - |
KSM-1378 | - |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.1 | - |
Bacillus sp. (in: Bacteria) |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 5009 | - |
- |
Bacillus sp. (in: Bacteria) |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.1 | amylopectin + H2O | - |
Bacillus sp. (in: Bacteria) | additional information | - |
? | |
3.2.1.1 | amylopectin + H2O | - |
Bacillus sp. (in: Bacteria) KSM-1378 | additional information | - |
? | |
3.2.1.1 | amylose + H2O | - |
Bacillus sp. (in: Bacteria) | additional information | - |
? | |
3.2.1.1 | amylose + H2O | - |
Bacillus sp. (in: Bacteria) KSM-1378 | additional information | - |
? | |
3.2.1.1 | glycogen + H2O | - |
Bacillus sp. (in: Bacteria) | additional information | - |
? | |
3.2.1.1 | maltodextran + H2O | no activity | Bacillus sp. (in: Bacteria) | ? | - |
? | |
3.2.1.1 | maltodextrin + H2O | - |
Bacillus sp. (in: Bacteria) | ? | - |
? | |
3.2.1.1 | maltoheptaose + H2O | - |
Bacillus sp. (in: Bacteria) | additional information | - |
? | |
3.2.1.1 | maltohexaose + H2O | - |
Bacillus sp. (in: Bacteria) | additional information | glucose + maltopentaose | ? | |
3.2.1.1 | maltooctaose + H2O | - |
Bacillus sp. (in: Bacteria) | ? | - |
? | |
3.2.1.1 | maltopentaose + H2O | no activity | Bacillus sp. (in: Bacteria) | additional information | - |
? | |
3.2.1.1 | maltotetraose + H2O | no activity | Bacillus sp. (in: Bacteria) | additional information | - |
? | |
3.2.1.1 | maltotriose + H2O | no activity | Bacillus sp. (in: Bacteria) | maltose + D-glucose | - |
? | |
3.2.1.1 | maltotriose + H2O | no activity | Bacillus sp. (in: Bacteria) KSM-1378 | maltose + D-glucose | - |
? | |
3.2.1.1 | pullulan + H2O | no activity | Bacillus sp. (in: Bacteria) | panose + ? | - |
? | |
3.2.1.1 | starch + H2O | soluble starch | Bacillus sp. (in: Bacteria) | additional information | main products in the early stage of hydrolysis are maltopentaose, maltohexaose and maltoheptaose, on further incubation maltotriose and maltopentaose increase while maltohexaose, maltoheptaose and maltooctaose decrease | ? | |
3.2.1.1 | starch + H2O | soluble starch | Bacillus sp. (in: Bacteria) | additional information | major products: maltotriose + maltopentaose + maltohexaose + maltose | ? | |
3.2.1.1 | starch + H2O | soluble starch | Bacillus sp. (in: Bacteria) KSM-1378 | additional information | main products in the early stage of hydrolysis are maltopentaose, maltohexaose and maltoheptaose, on further incubation maltotriose and maltopentaose increase while maltohexaose, maltoheptaose and maltooctaose decrease | ? | |
3.2.1.1 | starch + H2O | soluble starch | Bacillus sp. (in: Bacteria) KSM-1378 | additional information | major products: maltotriose + maltopentaose + maltohexaose + maltose | ? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
3.2.1.1 | ? | x * 53000, extracellular enzyme, SDS-PAGE | Bacillus sp. (in: Bacteria) |
3.2.1.1 | ? | x * 55391, extracellular enzyme, SDS-PAGE | Bacillus sp. (in: Bacteria) |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.2.1.1 | LAMY | - |
Bacillus sp. (in: Bacteria) |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 55 | - |
- |
Bacillus sp. (in: Bacteria) |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 30 | 80 | 30°C: about 40% of maximal activity, 80°C: about 30% of maximal activity | Bacillus sp. (in: Bacteria) |
3.2.1.1 | 40 | 70 | 40°C: about 70% of maximal activity, 70°C: about 75% of maximal activity | Bacillus sp. (in: Bacteria) |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 45 | - |
pH 8.5, 20 mM Tris-HCl buffer, in absence of CaCl2, stable for 60 min | Bacillus sp. (in: Bacteria) |
3.2.1.1 | 50 | - |
pH 8.5, 20 mM Tris-HCl buffer, in absence of CaCl2, 68% loss of activity, stable in presence of 0.2 mM CaCl2 | Bacillus sp. (in: Bacteria) |
3.2.1.1 | 60 | - |
pH 8.5, 20 mM Tris-HCl buffer, in absence of CaCl2, 97% loss of activity, 35% loss of activity in presence of 0.1 mM CaCl2 | Bacillus sp. (in: Bacteria) |
3.2.1.1 | 80 | - |
complete inactivation after 60 min in presence of 0.1 mM Ca2+ | Bacillus sp. (in: Bacteria) |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 8 | 8.5 | - |
Bacillus sp. (in: Bacteria) |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 4.5 | 9.8 | pH 4.5: about 30% of maximal activity, pH 9.8: about 40% of maximal activity | Bacillus sp. (in: Bacteria) |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 6 | 10 | 40°C, 30 min, 50 mM Tris-HCl buffer, stable | Bacillus sp. (in: Bacteria) |