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 |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
2.4.1.25 | Thermotoga maritima | O33838 | - |
- |
2.4.1.25 | Thermotoga maritima DSM 3109 | O33838 | - |
- |
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 | ? | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
2.4.1.25 | 85 | 90 | - |
Thermotoga maritima |
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 |
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 |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
2.4.1.25 | 6.5 | - |
- |
Thermotoga maritima |
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 |
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 |