Activating Compound | Comment | Organism | Structure |
---|---|---|---|
SDS | SDS enhances the activity 42% more than the original activity at 5 mM | Geobacillus sp. | |
Urea | urea enhances the activity 47% more than the original activity at 5 mM | Geobacillus sp. |
General Stability | Organism |
---|---|
the enzyme has resistance against protease | Geobacillus sp. |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
Cu2+ | complete inhibition at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
EDTA | 10% residual activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
Hg2+ | complete inhibition at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
Mg2+ | 67% residual activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
Zn2+ | 50% residual activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | apparent Km is 36 mg/ml using cassava starch as substrate | Geobacillus sp. |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Ba2+ | 163% relative activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
Ca2+ | 180% relative activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
Co2+ | 162% relative activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
Fe3+ | 133% relative activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
K+ | 131% relative activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
Mn2+ | 191% relative activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. | |
Na+ | 142% relative activity at 5 mM, at 80°C and pH 5.0 | Geobacillus sp. |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
97000 | - |
SDS-PAGE | Geobacillus sp. |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
amylopectin + H2O | Geobacillus sp. | 86% activity compared to potato soluble starch | ? | - |
? | |
amylopectin + H2O | Geobacillus sp. IIPTN / MTCC 5319 | 86% activity compared to potato soluble starch | ? | - |
? | |
cassava starch + H2O | Geobacillus sp. | 129% activity compared to potato soluble starch | ? | - |
? | |
cassava starch + H2O | Geobacillus sp. IIPTN / MTCC 5319 | 129% activity compared to potato soluble starch | ? | - |
? | |
corn flour + H2O | Geobacillus sp. | 58% activity compared to potato soluble starch | ? | - |
? | |
corn flour + H2O | Geobacillus sp. IIPTN / MTCC 5319 | 58% activity compared to potato soluble starch | ? | - |
? | |
corn starch + H2O | Geobacillus sp. | 107% activity compared to potato soluble starch | ? | - |
? | |
corn starch + H2O | Geobacillus sp. IIPTN / MTCC 5319 | 107% activity compared to potato soluble starch | ? | - |
? | |
potato soluble starch + H2O | Geobacillus sp. | 100% activity | ? | - |
? | |
potato soluble starch + H2O | Geobacillus sp. IIPTN / MTCC 5319 | 100% activity | ? | - |
? | |
sweet sorghum starch + H2O | Geobacillus sp. | 62% activity compared to potato soluble starch | ? | - |
? | |
tapioca root starch + H2O | Geobacillus sp. | 88% activity compared to potato soluble starch | ? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Geobacillus sp. | - |
- |
- |
Geobacillus sp. IIPTN / MTCC 5319 | - |
- |
- |
Purification (Comment) | Organism |
---|---|
ultrafiltration, hydroxyapatite column chromatography, and Macro Prep High S support column chromatography | Geobacillus sp. |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
0.0145 | - |
crude extract, at 80°C | Geobacillus sp. |
1.2 | - |
after 82fold purification, at 80°C | Geobacillus sp. |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
amylopectin + H2O | 86% activity compared to potato soluble starch | Geobacillus sp. | ? | - |
? | |
amylopectin + H2O | 86% activity compared to potato soluble starch | Geobacillus sp. IIPTN / MTCC 5319 | ? | - |
? | |
cassava starch + H2O | 129% activity compared to potato soluble starch | Geobacillus sp. | ? | - |
? | |
cassava starch + H2O | 129% activity compared to potato soluble starch | Geobacillus sp. IIPTN / MTCC 5319 | ? | - |
? | |
corn flour + H2O | 58% activity compared to potato soluble starch | Geobacillus sp. | ? | - |
? | |
corn flour + H2O | 58% activity compared to potato soluble starch | Geobacillus sp. IIPTN / MTCC 5319 | ? | - |
? | |
corn starch + H2O | 107% activity compared to potato soluble starch | Geobacillus sp. | ? | - |
? | |
corn starch + H2O | 107% activity compared to potato soluble starch | Geobacillus sp. IIPTN / MTCC 5319 | ? | - |
? | |
potato soluble starch + H2O | 100% activity | Geobacillus sp. | ? | - |
? | |
potato soluble starch + H2O | 100% activity | Geobacillus sp. IIPTN / MTCC 5319 | ? | - |
? | |
sweet sorghum starch + H2O | 62% activity compared to potato soluble starch | Geobacillus sp. | ? | - |
? | |
tapioca root starch + H2O | 88% activity compared to potato soluble starch | Geobacillus sp. | ? | - |
? |
Synonyms | Comment | Organism |
---|---|---|
1,4-alpha-D-glucan glucanohydrolase and endoamylase | - |
Geobacillus sp. |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
60 | - |
- |
Geobacillus sp. |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
40 | 120 | the activity increases sharply from 40°C with gradual increase in temperature up to 80°C and it declines gradually with further rise in temperature, the enzyme is 75% active at 120°C | Geobacillus sp. |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
6.5 | - |
- |
Geobacillus sp. |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
5 | 10 | 19% and 36% of maximum activity at pH 4.5 and 9.5, respectively | Geobacillus sp. |
IC50 Value | IC50 Value Maximum | Comment | Organism | Inhibitor | Structure |
---|---|---|---|---|---|
5 | - |
at 80°C and pH 5.0 | Geobacillus sp. | Zn2+ |
Organism | Comment | Expression |
---|---|---|
Geobacillus sp. | the maximum production of enzyme is observed on the medium containing 0.5% (w/v) cassava starch, 0.5% (w/v) tryptone, yeast extract, soymeal, ammonium chloride, and ammonium nitrate enhance the amylase production | up |