Inhibitors | Comment | Organism | Structure |
---|---|---|---|
FeCl3 | 1 mM, 40% loss of activity | Thermotoga maritima | |
HgCl2 | 0.1 mM, complete loss of activity | Thermotoga maritima | |
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 | UniProt | Comment | Textmining |
---|---|---|---|
Thermotoga maritima | O33838 | - |
- |
Thermotoga maritima DSM 3109 | O33838 | - |
- |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
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 | ? | - |
? | |
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 | ? | - |
? | |
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 | ? | - |
? | |
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 | ? | - |
? | |
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 | ? | - |
? | |
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 | ? | - |
? | |
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 | ? | - |
? | |
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] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
85 | 90 | - |
Thermotoga maritima |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
65 | 95 | more than 50% relative activity at temperatures between 65°C and 95°C | Thermotoga maritima |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
70 | - |
half-life: 21 days | Thermotoga maritima |
85 | - |
half-life: 17 h | Thermotoga maritima |
90 | - |
half-life: 2.5 h | Thermotoga maritima |
95 | - |
50% inactivation within 10 min | Thermotoga maritima |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
6.5 | - |
- |
Thermotoga maritima |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
5.2 | 7.5 | more than 50% relative activity at pH values between 5.2 and 7.5 | Thermotoga maritima |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
5.2 | 7.5 | 2 h, 80°C, less than 25% loss of initial activity | Thermotoga maritima |