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Literature summary extracted from

  • Yoon, S.; Robyt, J.F.
    Activation and stabilization of 10 starch-degrading enzymes by Triton X-100, polyethylene glycols, and polyvinyl alcohols (2005), Enzyme Microb. Technol., 37, 556-562.
No PubMed abstract available

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.2.1.1 additional information no activation by polyethylene glycol 400 0.02% w/v Sus scrofa
3.2.1.1 polyethylene glycol 1000 1500 Da PEG, increases the enzyme activity by 24% at 0.02% w/v Bacillus amyloliquefaciens
3.2.1.1 polyethylene glycol 1000 1500 Da PEG, increases the enzyme activity by 36% at 0.02% w/v Bacillus licheniformis
3.2.1.1 polyethylene glycol 1000 1500 Da PEG, increases the enzyme activity by 38% at 0.02% w/v Aspergillus oryzae
3.2.1.1 polyethylene glycol 1000 1500 Da PEG, increases the enzyme activity by 43% at 0.02% w/v Homo sapiens
3.2.1.1 polyethylene glycol 1000 1500 Da PEG, increases the enzyme activity by 45% at 0.02% w/v Sus scrofa
3.2.1.1 polyethylene glycol 1500 1500 Da PEG, increases the enzyme activity by 23% at 0.02% w/v Bacillus amyloliquefaciens
3.2.1.1 polyethylene glycol 1500 1500 Da PEG, increases the enzyme activity by 39% at 0.02% w/v Homo sapiens
3.2.1.1 polyethylene glycol 1500 1500 Da PEG, increases the enzyme activity by 42% at 0.02% w/v Aspergillus oryzae
3.2.1.1 polyethylene glycol 1500 1500 Da PEG, increases the enzyme activity by 43% at 0.02% w/v Bacillus licheniformis
3.2.1.1 polyethylene glycol 1500 1500 Da PEG, increases the enzyme activity by 54% at 0.02% w/v Sus scrofa
3.2.1.1 polyethylene glycol 2000 1500 Da PEG, increases the enzyme activity by 19% at 0.02% w/v Bacillus amyloliquefaciens
3.2.1.1 polyethylene glycol 2000 1500 Da PEG, increases the enzyme activity by 34% at 0.02% w/v Homo sapiens
3.2.1.1 polyethylene glycol 2000 1500 Da PEG, increases the enzyme activity by 37% at 0.02% w/v Aspergillus oryzae
3.2.1.1 polyethylene glycol 2000 1500 Da PEG, increases the enzyme activity by 44% at 0.02% w/v Sus scrofa
3.2.1.1 polyethylene glycol 2000 1500 Da PEG, increases the enzyme activity by 44% at 0.02% w/v Bacillus licheniformis
3.2.1.1 polyethylene glycol 400 1500 Da PEG, increases the enzyme activity by 19% at 0.02% w/v Bacillus licheniformis
3.2.1.1 polyethylene glycol 400 1500 Da PEG, increases the enzyme activity by 34% at 0.02% w/v Aspergillus oryzae
3.2.1.1 polyethylene glycol 400 1500 Da PEG, increases the enzyme activity by 5% at 0.02% w/v Bacillus amyloliquefaciens
3.2.1.1 polyethylene glycol 4600 1500 Da PEG, increases the enzyme activity by 19% at 0.02% w/v Bacillus amyloliquefaciens
3.2.1.1 polyethylene glycol 4600 1500 Da PEG, increases the enzyme activity by 29% at 0.02% w/v Homo sapiens
3.2.1.1 polyethylene glycol 4600 1500 Da PEG, increases the enzyme activity by 34% at 0.02% w/v Aspergillus oryzae
3.2.1.1 polyethylene glycol 4600 1500 Da PEG, increases the enzyme activity by 41% at 0.02% w/v Sus scrofa
3.2.1.1 polyethylene glycol 4600 1500 Da PEG, increases the enzyme activity by 44% at 0.02% w/v Bacillus licheniformis
3.2.1.1 polyethylene glycol 600 1500 Da PEG, increases the enzyme activity by 16% at 0.02% w/v Bacillus amyloliquefaciens
3.2.1.1 polyethylene glycol 600 1500 Da PEG, increases the enzyme activity by 24% at 0.02% w/v Bacillus licheniformis
3.2.1.1 polyethylene glycol 600 1500 Da PEG, increases the enzyme activity by 27% at 0.02% w/v Sus scrofa
3.2.1.1 polyethylene glycol 600 1500 Da PEG, increases the enzyme activity by 33% at 0.02% w/v Homo sapiens
3.2.1.1 polyethylene glycol 600 1500 Da PEG, increases the enzyme activity by 36% at 0.02% w/v Aspergillus oryzae
3.2.1.1 polyethylene glycol 8000 1500 Da PEG, increases the enzyme activity by 19% at 0.02% w/v Bacillus amyloliquefaciens
3.2.1.1 polyethylene glycol 8000 1500 Da PEG, increases the enzyme activity by 34% at 0.02% w/v Aspergillus oryzae
3.2.1.1 polyethylene glycol 8000 1500 Da PEG, increases the enzyme activity by 38% at 0.02% w/v Sus scrofa
3.2.1.1 polyethylene glycol 8000 1500 Da PEG, increases the enzyme activity by 40% at 0.02% w/v Homo sapiens
3.2.1.1 polyethylene glycol 8000 1500 Da PEG, increases the enzyme activity by 40% at 0.02% w/v Bacillus licheniformis
3.2.1.1 polyvinyl alcohol 10 kDa: increases the enzyme activity by 27% at 0.02% w/v, 50 kDa: increases the enzyme activity by 33% at 0.02% w/v Aspergillus oryzae
3.2.1.1 polyvinyl alcohol 10 kDa: increases the enzyme activity by 28% at 0.02% w/v, 50 kDa: increases the enzyme activity by 21% at 0.02% w/v Bacillus amyloliquefaciens
3.2.1.1 polyvinyl alcohol 10 kDa: increases the enzyme activity by 31% at 0.02% w/v, 50 kDa: increases the enzyme activity by 35% at 0.02% w/v Bacillus licheniformis
3.2.1.1 polyvinyl alcohol 10 kDa: increases the enzyme activity by 36% at 0.02% w/v, 50 kDa: increases the enzyme activity by 28% at 0.02% w/v Sus scrofa
3.2.1.1 polyvinyl alcohol 10 kDa: increases the enzyme activity by 40% at 0.02% w/v, 50 kDa: increases the enzyme activity by 42% at 0.02% w/v Homo sapiens
3.2.1.1 Triton X-100 increases the enzyme activity by 32% at 0.02% w/v Aspergillus oryzae
3.2.1.1 Triton X-100 increases the enzyme activity by 34% at 0.02% w/v Bacillus amyloliquefaciens
3.2.1.1 Triton X-100 increases the enzyme activity by 35% at 0.02% w/v Bacillus licheniformis
3.2.1.1 Triton X-100 increases the enzyme activity by 41% at 0.02% w/v Sus scrofa
3.2.1.1 Triton X-100 increases the enzyme activity by 45% at 0.02% w/v Homo sapiens
3.2.1.2 polyethylene glycol 1000 1500 Da PEG, increases the enzyme activity by 60% at 0.02% w/v Hordeum vulgare
3.2.1.2 polyethylene glycol 1500 1500 Da PEG, increases the enzyme activity by 77% at 0.02% w/v Hordeum vulgare
3.2.1.2 polyethylene glycol 2000 1500 Da PEG, increases the enzyme activity by 58% at 0.02% w/v Hordeum vulgare
3.2.1.2 polyethylene glycol 400 1500 Da PEG, increases the enzyme activity by 7% at 0.02% w/v Hordeum vulgare
3.2.1.2 polyethylene glycol 4600 1500 Da PEG, increases the enzyme activity by 74% at 0.02% w/v Hordeum vulgare
3.2.1.2 polyethylene glycol 600 1500 Da PEG, increases the enzyme activity by 19% at 0.02% w/v Hordeum vulgare
3.2.1.2 polyethylene glycol 8000 1500 Da PEG, increases the enzyme activity by 68% at 0.02% w/v Hordeum vulgare
3.2.1.2 polyvinyl alcohol 10 kDa: increases the enzyme activity by 36% at 0.02% w/v, 50 kDa: increases the enzyme activity by 21% at 0.02% w/v Hordeum vulgare
3.2.1.2 Triton X-100 increases the enzyme activity by 55% at 0.02% w/v Hordeum vulgare
3.2.1.68 polyethyleneglycol 2000 maximal activation of 58% at 0.04% PEG 2000 Da Pseudomonas amyloderamosa

Crystallization (Commentary)

EC Number Crystallization (Comment) Organism
3.2.1.1 enzyme from salivary gland Homo sapiens

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.1 polyethylene glycol 400 1500 Da PEG, inhibits the enzyme activity by 14% at 0.02% w/v Homo sapiens

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.1 Ca2+
-
 Homo sapiens
3.2.1.1 Ca2+
-
 Sus scrofa
3.2.1.1 Ca2+
-
 Bacillus licheniformis
3.2.1.1 Ca2+
-
 Bacillus amyloliquefaciens
3.2.1.1 Ca2+
-
 Aspergillus oryzae

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.1 amylose + H2O Homo sapiens soluble substrate malto-oligosaccharides
-
 ?
3.2.1.1 amylose + H2O Sus scrofa soluble substrate malto-oligosaccharides
-
 ?
3.2.1.1 amylose + H2O Bacillus licheniformis soluble substrate malto-oligosaccharides
-
 ?
3.2.1.1 amylose + H2O Bacillus amyloliquefaciens soluble substrate malto-oligosaccharides
-
 ?
3.2.1.1 amylose + H2O Aspergillus oryzae soluble substrate malto-oligosaccharides
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Aspergillus oryzae
-
-
-
3.2.1.1 Bacillus amyloliquefaciens
-
-
-
3.2.1.1 Bacillus licheniformis
-
-
-
3.2.1.1 Homo sapiens
-
-
-
3.2.1.1 Sus scrofa
-
-
-
3.2.1.2 Hordeum vulgare
-
-
-
3.2.1.68 Pseudomonas amyloderamosa
-
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.1 commercial preparation
-
 Bacillus licheniformis
-
3.2.1.1 commercial preparation
-
 Bacillus amyloliquefaciens
-
3.2.1.1 commercial preparation
-
 Aspergillus oryzae
-
3.2.1.1 commercial preparation from pancreas Sus scrofa
-
3.2.1.1 pancreas
-
 Sus scrofa
-
3.2.1.1 salivary gland
-
 Homo sapiens
-
3.2.1.2 commercial preparation
-
 Hordeum vulgare
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 amylose + H2O soluble substrate Homo sapiens malto-oligosaccharides
-
 ?
3.2.1.1 amylose + H2O soluble substrate Sus scrofa malto-oligosaccharides
-
 ?
3.2.1.1 amylose + H2O soluble substrate Bacillus licheniformis malto-oligosaccharides
-
 ?
3.2.1.1 amylose + H2O soluble substrate Bacillus amyloliquefaciens malto-oligosaccharides
-
 ?
3.2.1.1 amylose + H2O soluble substrate Aspergillus oryzae malto-oligosaccharides
-
 ?
3.2.1.1 amylose + H2O soluble substrate, hydrolysis of alpha-1,4-linkages Homo sapiens malto-oligosaccharides
-
 ?
3.2.1.1 amylose + H2O soluble substrate, hydrolysis of alpha-1,4-linkages Sus scrofa malto-oligosaccharides
-
 ?
3.2.1.1 amylose + H2O soluble substrate, hydrolysis of alpha-1,4-linkages Bacillus licheniformis malto-oligosaccharides
-
 ?
3.2.1.1 amylose + H2O soluble substrate, hydrolysis of alpha-1,4-linkages Bacillus amyloliquefaciens malto-oligosaccharides
-
 ?
3.2.1.1 amylose + H2O soluble substrate, hydrolysis of alpha-1,4-linkages Aspergillus oryzae malto-oligosaccharides
-
 ?
3.2.1.2 starch + H2O waxy from maize Hordeum vulgare maltose + ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.1 AOA
-
 Aspergillus oryzae
3.2.1.1 BAA
-
 Bacillus amyloliquefaciens
3.2.1.1 BLA
-
 Bacillus licheniformis
3.2.1.1 HSA
-
 Homo sapiens
3.2.1.1 PPA
-
 Sus scrofa

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 37
-
 assay at Homo sapiens
3.2.1.1 37
-
 assay at Sus scrofa
3.2.1.1 37
-
 assay at Bacillus licheniformis
3.2.1.1 37
-
 assay at Bacillus amyloliquefaciens
3.2.1.1 37
-
 assay at Aspergillus oryzae
3.2.1.2 37
-
 assay at Hordeum vulgare

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 5.5
-
 assay at Homo sapiens
3.2.1.1 5.5
-
 assay at Sus scrofa
3.2.1.1 5.5
-
 assay at Bacillus licheniformis
3.2.1.1 5.5
-
 assay at Bacillus amyloliquefaciens
3.2.1.1 5.5
-
 assay at Aspergillus oryzae
3.2.1.2 6
-
 assay at Hordeum vulgare