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

BRENDA support

Literature summary extracted from

  • Anindyawati, T.; Melliawati, R.; Ito, K.; Iizuka, M.; Minamiura, N.
    Three Different Types of ?-Amylases from Aspergillus awamori KT-11: Their Purifications, Properties, and Specificities. (1998), Biosci. Biotechnol. Biochem., 62, 1351-1357.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.1 Ca2+ 10 mM CaCl2, inhibition of enzyme form Amyl II and Amyl III, no inhibition of enzyme form Amyl I Aspergillus awamori
3.2.1.1 Cu2+ 10 mM, strong inhibition of enzyme form Amyl I, Amyl II and Amyl III Aspergillus awamori
3.2.1.1 Hg2+ 10 mM, strong inhibition of enzyme form Amyl I, Amyl II and Amyl III Aspergillus awamori
3.2.1.1 Zn2+ 10 mM, strong inhibition of enzyme form Amyl I, Amyl II and Amyl III Aspergillus awamori

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.1 additional information
-
 additional information
-
 Aspergillus awamori

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.1 Fe2+ activates Aspergillus awamori

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.1 46000
-
 enzyme form Amyl I, gel filtration Aspergillus awamori
3.2.1.1 59000
-
 enzyme form Amyl II, gel filtration Aspergillus awamori
3.2.1.1 120000
-
 enzyme form Amyl III, gel filtration Aspergillus awamori

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Aspergillus awamori
-
-
-
3.2.1.1 Aspergillus awamori KT-11
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.2.1.1 glycoprotein enzyme form Amyl I contains 10.4% carbohydrate, enzyme form Amyl II contains 6.3% carbohydrate and enzyme form Amyl III 11.3% carbohydrate Aspergillus awamori

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.1 three enzyme forms: Amyl I, Amyl II and Amyl III Aspergillus awamori

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 cyclodextrin + H2O
-
 Aspergillus awamori ?
-
 ?
3.2.1.1 maltoheptaose + H2O
-
 Aspergillus awamori additional information
-
 ?
3.2.1.1 maltohexaose + H2O
-
 Aspergillus awamori additional information
-
 ?
3.2.1.1 maltohexaose + H2O
-
 Aspergillus awamori KT-11 additional information
-
 ?
3.2.1.1 maltopentaose + H2O
-
 Aspergillus awamori additional information
-
 ?
3.2.1.1 maltopentaose + H2O
-
 Aspergillus awamori KT-11 additional information
-
 ?
3.2.1.1 maltotetraose + H2O
-
 Aspergillus awamori additional information
-
 ?
3.2.1.1 maltotetraose + H2O
-
 Aspergillus awamori KT-11 additional information
-
 ?
3.2.1.1 starch + H2O soluble starch Aspergillus awamori additional information enzyme form Amyl I hydrolyzes waxy maize starch to produce mainly maltose, maltotriose, and some maltooligosaccharides with higher degree of polymerization, the enzyme forms Amyl II and Amyl III produce maltose and some maltooligosaccharides of higher molecular weight than maltotetraose ?
3.2.1.1 starch + H2O waxy corn starch Aspergillus awamori additional information enzyme form Amyl I hydrolyzes waxy maize starch to produce mainly maltose, maltotriose, and some maltooligosaccharides with higher degree of polymerization, the enzyme forms Amyl II and Amyl III produce maltose and some maltooligosaccharides of higher molecular weight than maltotetraose ?
3.2.1.1 starch + H2O soluble starch Aspergillus awamori KT-11 additional information enzyme form Amyl I hydrolyzes waxy maize starch to produce mainly maltose, maltotriose, and some maltooligosaccharides with higher degree of polymerization, the enzyme forms Amyl II and Amyl III produce maltose and some maltooligosaccharides of higher molecular weight than maltotetraose ?
3.2.1.1 starch + H2O waxy corn starch Aspergillus awamori KT-11 additional information enzyme form Amyl I hydrolyzes waxy maize starch to produce mainly maltose, maltotriose, and some maltooligosaccharides with higher degree of polymerization, the enzyme forms Amyl II and Amyl III produce maltose and some maltooligosaccharides of higher molecular weight than maltotetraose ?

Subunits

EC Number Subunits Comment Organism
3.2.1.1 monomer 1 * 59000, enzyme form Amyl II, SDS-PAGE Aspergillus awamori
3.2.1.1 monomer 1 * 120000, enzyme form Amyl III, SDS-PAGE Aspergillus awamori
3.2.1.1 monomer 1 * 46000, enzyme form Amyl I, SDS-PAGE Aspergillus awamori

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 50
-
 enzyme form Amyl I Aspergillus awamori
3.2.1.1 60
-
 enzyme form Amyl II and Amyl III Aspergillus awamori

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 4
-
 enzyme form Amyl I Aspergillus awamori
3.2.1.1 5.5
-
 enzyme form Amyl II and Amyl III Aspergillus awamori