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Literature summary for 3.2.1.20 extracted from
- Characterization of maltase from enteropathogenic Escherichia coli (1986), FEMS Microbiol. Lett., 36, 239-244.
No PubMed abstract available
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Cu2+ | - |
Escherichia coli |  |
| EDTA | - |
Escherichia coli | |
| Hg2+ | - |
Escherichia coli | |
| iodoacetic acid | - |
Escherichia coli | |
| K+ | 30-50 mM | Escherichia coli | |
| UO22+ | - |
Escherichia coli | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 7.6 | - |
maltose | - |
Escherichia coli | |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| Ca2+ | 10-50 mM, stimulates | Escherichia coli | |
| K+ | 10 mM, stimulates | Escherichia coli | |
| Mg2+ | 10 mM, stimulates | Escherichia coli | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 144500 | - |
gel filtration | Escherichia coli |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| additional information | Escherichia coli | induced by maltose but repressed by alpha-D-glucose and fructose | ? | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Escherichia coli | - |
enterophatogenic strains produce significantly more maltase than non-pathogenic strains | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| partial | Escherichia coli |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| additional information | - |
- |
Escherichia coli |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| maltose + H2O | - |
Escherichia coli | alpha-D-glucose + D-glucose | - |
? | |
| additional information | induced by maltose but repressed by alpha-D-glucose and fructose | Escherichia coli | ? | - |
? | |
| starch + H2O | - |
Escherichia coli | alpha-D-glucose | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | - |
- |
Escherichia coli |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 20 | 50 | 20°C: about 35% of maximal activity, 50°C: about 25% of maximal activity | Escherichia coli |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
1 min, complete loss of activity | Escherichia coli |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6.5 | - |
30°C | Escherichia coli |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4 | 8 | pH 4.0: about 35% of maximal activity, pH 8.0: about 60% of maximal activity | Escherichia coli |
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