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Literature summary for 3.2.1.2 extracted from

  • Sohn, C.B.; Lee, S.M.; Kim, M.H.; Ko, J.H.; Kim, K.S.; Chang, J.E.; Ahn, Y.K.; Kim, C.H
    Purification and charactarization of beta-amylase from Bacillus polymyxa No. 26-1 (1996), J. Food Sci., 61, 230-234.
No PubMed abstract available

Application

Application Comment Organism
nutrition possible industrial utility for commercial production of maltose-containing syrups from raw corn starch Paenibacillus polymyxa

Localization

Localization Comment Organism GeneOntology No. Textmining
extracellular
-
Paenibacillus polymyxa
-
-

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
53000
-
1 * 53000, SDS-PAGE Paenibacillus polymyxa
56000
-
gel filtration Paenibacillus polymyxa

Organism

Organism UniProt Comment Textmining
Paenibacillus polymyxa
-
No. 26-1
-
Paenibacillus polymyxa No. 26-1
-
No. 26-1
-

Purification (Commentary)

Purification (Comment) Organism
-
Paenibacillus polymyxa

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
1500
-
-
Paenibacillus polymyxa

Substrates and Products (Substrate)

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

Subunits Comment Organism
monomer 1 * 53000, SDS-PAGE Paenibacillus polymyxa

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
45
-
raw corn starch Paenibacillus polymyxa
50
-
gelatinized starch Paenibacillus polymyxa

Temperature Range [°C]

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 [°C]

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

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 Range

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 pH Stability Maximum Comment Organism
5 8.5 stable Paenibacillus polymyxa