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Literature summary extracted from

  • Lizotte, P.A.; Henson, C.A.; Duke, S.H.
    Purification and characterization of pea epicotyl beta-amylase (1990), Plant Physiol., 92, 615-621.
    View publication on PubMedView publication on EuropePMC

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.2 alpha-cyclohexaamylose
-
 Pisum sativum
3.2.1.2 Cu2+ CuCl2 Pisum sativum
3.2.1.2 Hg2+
-
 Pisum sativum
3.2.1.2 iodoacetamide
-
 Pisum sativum
3.2.1.2 maltose competitive Pisum sativum
3.2.1.2 NEM
-
 Pisum sativum
3.2.1.2 p-chloromercuriphenyl sulfonic acid
-
 Pisum sativum
3.2.1.2 Schardinger maltodextrins partial Pisum sativum

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.2 additional information
-
 additional information Km: 1.67 mg/ml for soluble starch Pisum sativum

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.2 55000
-
 gel filtration Pisum sativum
3.2.1.2 57000
-
 1 * 57000, SDS-PAGE Pisum sativum

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.2 Pisum sativum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.2
-
 Pisum sativum

Reaction

EC Number Reaction Comment Organism Reaction ID
3.2.1.2 (alpha-D-glucopyranosyl-(1-4))n-alpha-D-glucopyranose + H2O = (alpha-D-glucopyranosyl-(1-4))n-2-alpha-D-glucopyranose + alpha-D-glucopyranosyl-(1-4)-beta-D-glucopyranose multichain type mechanism Pisum sativum
a

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.2 seedling epicotyl of etiolated germinating seedlings Pisum sativum
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.2 1030
-
-
 Pisum sativum

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.2 amylopectin + H2O
-
 Pisum sativum beta-maltose + ?
-
 ?
3.2.1.2 amylose + H2O
-
 Pisum sativum beta-maltose
-
 ?
3.2.1.2 glycogen + H2O
-
 Pisum sativum beta-maltose
-
 ?
3.2.1.2 maltoheptaose + H2O
-
 Pisum sativum ?
-
 ?
3.2.1.2 additional information moderately branched glucans are better substrates than less branched or non-branched or highly branched glucans Pisum sativum ?
-
 ?
3.2.1.2 additional information no hydrolysis of beta-limit dextrin Pisum sativum ?
-
 ?
3.2.1.2 starch + H2O grains Pisum sativum maltose + ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.2 monomer 1 * 57000, SDS-PAGE Pisum sativum

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.2 40
-
 thermal denaturation above Pisum sativum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.2 6
-
-
 Pisum sativum