General Stability | Organism |
---|---|
immobilization of both native and modified enzymes on a amino silica results in thermostabilization of the enzyme | Ipomoea batatas |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | - |
Ipomoea batatas |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Ipomoea batatas | - |
- |
- |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
starch + H2O | soluble | Ipomoea batatas | maltose + ? | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
70 | - |
native immobilized beta-amylase | Ipomoea batatas |
75 | - |
chemically modified and subsequently immobilized beta-amylase | Ipomoea batatas |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
additional information | - |
immobilization of both native and modified enzymes on a amino silica results in thermostabilization of the enzyme | Ipomoea batatas |