Application | Comment | Organism |
---|---|---|
nutrition | possible industrial utility for commercial production of maltose-containing syrups from raw corn starch | Paenibacillus polymyxa |
Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
extracellular | - |
Paenibacillus polymyxa | - |
- |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
53000 | - |
1 * 53000, SDS-PAGE | Paenibacillus polymyxa |
56000 | - |
gel filtration | Paenibacillus polymyxa |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Paenibacillus polymyxa | - |
No. 26-1 | - |
Paenibacillus polymyxa No. 26-1 | - |
No. 26-1 | - |
Purification (Comment) | Organism |
---|---|
- |
Paenibacillus polymyxa |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
1500 | - |
- |
Paenibacillus polymyxa |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
amylopectin + H2O | - |
Paenibacillus polymyxa | beta-maltose + ? | - |
? | |
amylopectin + H2O | - |
Paenibacillus polymyxa No. 26-1 | beta-maltose + ? | - |
? | |
amylose + H2O | - |
Paenibacillus polymyxa | beta-maltose | - |
? | |
amylose + H2O | - |
Paenibacillus polymyxa No. 26-1 | beta-maltose | - |
? | |
starch + H2O | soluble | Paenibacillus polymyxa | maltose + ? | - |
? | |
starch + H2O | raw starch from corn and potato | Paenibacillus polymyxa | maltose + ? | - |
? | |
starch + H2O | degradation of starch granules by the enzyme alone occurs at the equatorial grooves of lecticular granules | Paenibacillus polymyxa | maltose + ? | - |
? | |
starch + H2O | soluble | Paenibacillus polymyxa No. 26-1 | maltose + ? | - |
? | |
starch + H2O | raw starch from corn and potato | Paenibacillus polymyxa No. 26-1 | maltose + ? | - |
? | |
starch + H2O | degradation of starch granules by the enzyme alone occurs at the equatorial grooves of lecticular granules | Paenibacillus polymyxa No. 26-1 | maltose + ? | - |
? |
Subunits | Comment | Organism |
---|---|---|
monomer | 1 * 53000, SDS-PAGE | Paenibacillus polymyxa |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
45 | - |
raw corn starch | Paenibacillus polymyxa |
50 | - |
gelatinized starch | Paenibacillus polymyxa |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
30 | 60 | 30°C: about 25% of maximal activity, 60°C: about 20% of maximal activity, hyrolysis of raw corn starch | Paenibacillus polymyxa |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
additional information | - |
starch greatly enhances heat stability | Paenibacillus polymyxa |
40 | - |
completely stable up to | Paenibacillus polymyxa |
55 | - |
30 min, 56% loss of activity | Paenibacillus polymyxa |
60 | - |
in presence of 5% starch, entirely stable | Paenibacillus polymyxa |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5 | 6.5 | hydrolysis of gelatinized starch | Paenibacillus polymyxa |
5.5 | - |
raw corn starch | Paenibacillus polymyxa |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
3 | 8 | pH 3.0: about 50% of maximal activity, pH 8.0: about 55% of maximal activity | Paenibacillus polymyxa |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
5 | 8.5 | stable | Paenibacillus polymyxa |