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Literature summary for 3.2.1.133 extracted from
- Properties and application of a thermostable maltogenic amylase produced by a strain of Bacillus modified by recombinant-DNA techniques (1984), Starch Staerke, 36, 405-411.
No PubMed abstract available
Application
| Application | Comment | Organism |
|---|---|---|
| pharmacology | increasing interest for pure maltose in the pharmaceutical industry, maltose may be used instead of D-glucose for intravenous feeding | Geobacillus stearothermophilus |
| synthesis | thermostable maltogenic amylase with industrial potential, suitable for producing high maltose syrups from liquefied starch | Geobacillus stearothermophilus |
Cloned(Commentary)
| Cloned (Comment) | Organism |
|---|---|
| gene amyM cloned in Escherichia coli, transferred with plasmid pDN400 carrier to a Bacillus subtilis 168 host and expressed heterogenously | Geobacillus stearothermophilus |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| CuCl2 | - |
Geobacillus stearothermophilus |  |
| HgCl2 | - |
Geobacillus stearothermophilus | |
| additional information | no inhibition by sulfhydryl reagents, no inhibition with p-chloromercuribenzoate or Schardinger dextrins | Geobacillus stearothermophilus | |
| ZnCl2 | - |
Geobacillus stearothermophilus | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 70000 | - |
SDS-PAGE | Geobacillus stearothermophilus |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| starch + H2O | Geobacillus stearothermophilus | exo-acting maltogenic alpha-amylase, removes maltose units from the non-reducing chain ends | alpha-maltose + ? | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Geobacillus stearothermophilus | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| alpha-cyclodextrin + H2O | - |
Geobacillus stearothermophilus | alpha-maltose + alpha-D-glucose | molar ratio 10:1 | ? | |
| alpha-Schardinger dextrin + H2O | - |
Geobacillus stearothermophilus | alpha-maltose + alpha-D-glucose | - |
? | |
| amylopectin + H2O | - |
Geobacillus stearothermophilus | maltose + alpha-D-glucose | in the initial stages of hydrolysis enzyme produces maltotetraose, maltotriose and maltose, as the reaction progresses, the maltotriose and maltotetraose disappears, glucose being formed by the splitting of maltotriose into equimolar amounts of maltose and glucose | ? | |
| beta-cyclodextrin + H2O | - |
Geobacillus stearothermophilus | alpha-maltose + alpha-D-glucose | molar ratio 3:1 | ? | |
| maltotetraose + H2O | - |
Geobacillus stearothermophilus | alpha-maltose + alpha-D-glucose | - |
? | |
| maltotriose + H2O | - |
Geobacillus stearothermophilus | alpha-maltose + alpha-D-glucose | - |
? | |
| starch + H2O | - |
Geobacillus stearothermophilus | alpha-maltose + ? | - |
? | |
| starch + H2O | exo-acting maltogenic alpha-amylase, removes maltose units from the non-reducing chain ends | Geobacillus stearothermophilus | alpha-maltose + ? | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
- |
Geobacillus stearothermophilus |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 20 | 80 | about 20% of activity maximum at 30°C, about 60% of activity maximum at 80°C | Geobacillus stearothermophilus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | 70 | stable at pH 5.5 at 60°C, 25% loss of activity at 70°C | Geobacillus stearothermophilus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5.3 | - |
- |
Geobacillus stearothermophilus |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 3.5 | 7 | about 65% of activity maximum at pH 3.5, about 35% of activity maximum at pH 7.3 | Geobacillus stearothermophilus |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 4.5 | 5.5 | stable | Geobacillus stearothermophilus |
pI Value
| Organism | Comment | pI Value Maximum | pI Value |
|---|---|---|---|
| Geobacillus stearothermophilus | determined by thin layer gel-electrofocusing | - |
8.5 |
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