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Literature summary for 3.2.1.1 extracted from

  • Rodriguez Sanoja, R.; Morlon-Guyot, J.; Jore, J.; Pintado, J.; Juge, N.; Guyot, J.P.
    Comparative characterization of complete and truncated forms of Lactobacillus amylovorus alpha-amylase and role of the C-terminal direct repeats in raw-starch binding (2000), Appl. Environ. Microbiol., 66, 3350-3356.
    View publication on PubMedView publication on EuropePMC
Search for more literature for 3.2.1.1

Cloned(Commentary)

Cloned (Comment) Organism
expression in Lactobacillus plantarum Lactobacillus amylovorus

Protein Variants

Protein Variants Comment Organism
additional information deletion of C-terminus, does not bind and hydrolyse raw starch Lactobacillus amylovorus

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
 soluble starch 3.0 mg/ml, 63°C, pH 5.0 Lactobacillus amylovorus

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
59000
-
 2 * 59000, SDS-PAGE Lactobacillus amylovorus
127000
-
 gel filtration Lactobacillus amylovorus

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
starch + H2O Lactobacillus amylovorus
-
 maltooligosaccharides
-
 ?

Organism

Organism UniProt Comment Textmining
Lactobacillus amylovorus
-
-
-

Purification (Commentary)

Purification (Comment) Organism
recombinant alpha-amylase, affinity chromatography on beta-cyclodextrin-Sepharose Lactobacillus amylovorus

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
4076
-
 hydrolysis of starch Lactobacillus amylovorus

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
alpha-cyclodextrin + H2O 92% of activity with soluble starch Lactobacillus amylovorus maltooligosaccharides
-
 ?
amylopectin + H2O 137% of activity with soluble starch Lactobacillus amylovorus maltooligosaccharides
-
 ?
amylose + H2O 69% of activity with soluble starch Lactobacillus amylovorus maltooligosaccharides
-
 ?
glycogen + H2O 69% of activity with soluble starch Lactobacillus amylovorus maltooligosaccharides
-
 ?
raw starch + H2O raw starch from corn, 20% of activity with soluble starch Lactobacillus amylovorus maltooligosaccharides
-
 ?
starch + H2O
-
 Lactobacillus amylovorus maltooligosaccharides
-
 ?
starch + H2O soluble starch from potato Lactobacillus amylovorus maltooligosaccharides
-
 ?

Subunits

Subunits Comment Organism
dimer 2 * 59000, SDS-PAGE Lactobacillus amylovorus

Synonyms

Synonyms Comment Organism
AmyA
-
 Lactobacillus amylovorus

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
62
-
-
 Lactobacillus amylovorus

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
45
-
 no loss of activity after 120 min Lactobacillus amylovorus
55
-
 approx. 50% loss of activity after 15 min, approx. 75% loss of activity after 120 min Lactobacillus amylovorus
65
-
 wild-type, 60% loss of activity after 120 min, AmyADelta mutant, complete loss of activity after 120 min Lactobacillus amylovorus
75
-
 approx. 75% loss of activity after 15 min and 120 min, respectively Lactobacillus amylovorus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5
-
-
 Lactobacillus amylovorus

pH Range

pH Minimum pH Maximum Comment Organism
3.5 6.5 approx. 40% of maximal activity at pH 3.5, approx. 60% of maximal activity at pH 6.5 Lactobacillus amylovorus