EC Number | Application | Comment | Organism |
---|---|---|---|
3.2.1.1 | food industry | the maltooligosaccharide forming endo-alpha-amylase is useful in bread making as an antistaling agent and it can be produced economically using low-cost sugarcane bagasse | Bacillus subtilis |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.1 | Ag+ | - |
Bacillus subtilis | |
3.2.1.1 | EDTA | 50 mM, abolished 50% of the activity | Bacillus subtilis | |
3.2.1.1 | Hg2+ | - |
Bacillus subtilis | |
3.2.1.1 | p-hydroxymercuribenzoate | - |
Bacillus subtilis |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.2.1.1 | additional information | - |
additional information | KM for starch is 2.6 mg/ml | Bacillus subtilis |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 53000 | - |
x * 53000, SDS-PAGE | Bacillus subtilis |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.1 | Bacillus subtilis | - |
- |
- |
3.2.1.1 | Bacillus subtilis KCC103 | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.1 | - |
Bacillus subtilis |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 482.4 | - |
- |
Bacillus subtilis |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.1 | soluble starch + H2O | endolytic activity. Small maltooligosaccharides (D2-D4) are formed more predominantly than larger maltooligosaccharides (D5-D7) | Bacillus subtilis | maltooligosaccharides | - |
? | |
3.2.1.1 | soluble starch + H2O | endolytic activity. Small maltooligosaccharides (D2-D4) are formed more predominantly than larger maltooligosaccharides (D5-D7) | Bacillus subtilis KCC103 | maltooligosaccharides | - |
? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
3.2.1.1 | ? | x * 53000, SDS-PAGE | Bacillus subtilis |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 65 | 70 | - |
Bacillus subtilis |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 50 | - |
half-life: 7 min | Bacillus subtilis |
3.2.1.1 | 70 | - |
half-life: 94 min | Bacillus subtilis |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 5 | 7 | active in the range | Bacillus subtilis |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 4 | 9 | stable | Bacillus subtilis |