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Literature summary for 3.2.1.1 extracted from
- Plant cell calcium-rich environment enhances thermostability of recombinantly produced alpha-amylase from the hyperthermophilic bacterium Thermotoga maritima (2009), Biotechnol. Bioeng., 104, 947-956.
Cloned(Commentary)
| Cloned (Comment) | Organism |
|---|---|
| expressed in Nicotiana tabacum NT1 cells and in Escherichia coli BL21(DE3) cells | Thermotoga maritima |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 62000 | - |
recombinant enzyme AmyN26, SDS-PAGE | Thermotoga maritima |
| 62060 | - |
calculated from amino acid sequence | Thermotoga maritima |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| starch + H2O | Thermotoga maritima | - |
malto-oligosaccharides | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Thermotoga maritima | - |
strain DSM 3109 | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| Q-Sepharose column chromatography | Thermotoga maritima |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| starch + H2O | - |
Thermotoga maritima | malto-oligosaccharides | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| AmyA | - |
Thermotoga maritima |
| AmyN26 | recombinant enzyme | Thermotoga maritima |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 85 | - |
recombinant enzyme made from Escherichia coli | Thermotoga maritima |
| 90 | - |
recombinant enzyme made from Nicotiana tabacum | Thermotoga maritima |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 37 | 100 | there is no detectable activity of plant-made AmyN26 below 37°C when compared to the wild type. The plant-made enzyme retains 85% of its initial activity after 3 h incubation at 100°C, the recombinant enzyme is completely inactivated after 30 min under the same conditions | Thermotoga maritima |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7 | - |
- |
Thermotoga maritima |
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Release 2023.1 (January 2023)
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