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Literature summary extracted from

  • Meissner, H.; Liebl, W.
    Thermotoga maritima maltosyltransferase, a novel type of maltodextrin glycosyltransferase acting on starch and malto-oligosaccharides (1998), Eur. J. Biochem., 258, 1050-1058 .
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
2.4.1.25 FeCl3 1 mM, 40% loss of activity Thermotoga maritima
2.4.1.25 HgCl2 0.1 mM, complete loss of activity Thermotoga maritima
2.4.1.25 additional information neither CaCl2, MgCl2, BaCl2, NiCl2 or CoCl2 (all at 1 mM) nor 50-200 mM NaCl or 50-200 mM EDTA have a significant influence on transferase activity Thermotoga maritima

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.25 Thermotoga maritima O33838
-
-
2.4.1.25 Thermotoga maritima DSM 3109 O33838
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.25 amylopectin incubation of the enzyme with starch or its constituents, i.e. amylose and amylopectin, leads to the formation of a set of multiples of maltose (i.e. maltose, maltotetraose, maltohexaose etc.) Thermotoga maritima ?
-
 ?
2.4.1.25 amylopectin incubation of the enzyme with starch or its constituents, i.e. amylose and amylopectin, leads to the formation of a set of multiples of maltose (i.e. maltose, maltotetraose, maltohexaose etc.) Thermotoga maritima DSM 3109 ?
-
 ?
2.4.1.25 amylose incubation of the enzyme with starch or its constituents, i.e. amylose and amylopectin, leads to the formation of a set of multiples of maltose (i.e. maltose, maltotetraose, maltohexaose etc.) Thermotoga maritima ?
-
 ?
2.4.1.25 amylose incubation of the enzyme with starch or its constituents, i.e. amylose and amylopectin, leads to the formation of a set of multiples of maltose (i.e. maltose, maltotetraose, maltohexaose etc.) Thermotoga maritima DSM 3109 ?
-
 ?
2.4.1.25 additional information the enzyme is highly specialised on the transfer of maltosyl residues from aalpha-1,4-linked glucans or malto-oligosaccharides to other alpha-1,4-linked glucans, malto-oligosaccharides, or glucose Thermotoga maritima ?
-
 ?
2.4.1.25 additional information the enzyme is highly specialised on the transfer of maltosyl residues from aalpha-1,4-linked glucans or malto-oligosaccharides to other alpha-1,4-linked glucans, malto-oligosaccharides, or glucose Thermotoga maritima DSM 3109 ?
-
 ?
2.4.1.25 starch incubation of the enzyme with starch or its constituents, i.e. amylose and amylopectin, leads to the formation of a set of multiples of maltose (i.e. maltose, maltotetraose, maltohexaose etc.) Thermotoga maritima ?
-
 ?
2.4.1.25 starch incubation of the enzyme with starch or its constituents, i.e. amylose and amylopectin, leads to the formation of a set of multiples of maltose (i.e. maltose, maltotetraose, maltohexaose etc.) Thermotoga maritima DSM 3109 ?
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
2.4.1.25 85 90
-
 Thermotoga maritima

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
2.4.1.25 65 95 more than 50% relative activity at temperatures between 65°C and 95°C Thermotoga maritima

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
2.4.1.25 70
-
 half-life: 21 days Thermotoga maritima
2.4.1.25 85
-
 half-life: 17 h Thermotoga maritima
2.4.1.25 90
-
 half-life: 2.5 h Thermotoga maritima
2.4.1.25 95
-
 50% inactivation within 10 min Thermotoga maritima

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.25 6.5
-
-
 Thermotoga maritima

pH Range

EC Number pH Minimum pH Maximum Comment Organism
2.4.1.25 5.2 7.5 more than 50% relative activity at pH values between 5.2 and 7.5 Thermotoga maritima

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
2.4.1.25 5.2 7.5 2 h, 80°C, less than 25% loss of initial activity Thermotoga maritima