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Literature summary extracted from

  • Matsui, H.; Chiba, S.; Shimomura, T.
    Purification and some properties of active beta-amylase in rice (1977), Agric. Biol. Chem., 41, 841-847.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.2 Ag+ AgNO3 Oryza sativa
3.2.1.2 CO32-
-
 Oryza sativa
3.2.1.2 Hg2+ HgCl2 Oryza sativa
3.2.1.2 iodoacetamide
-
 Oryza sativa
3.2.1.2 NEM
-
 Oryza sativa
3.2.1.2 PCMB
-
 Oryza sativa

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: 3 mg/ml for soluble starch Oryza sativa

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.2 Ca2+ 100 mM CaCl2, 29% stimulation Oryza sativa
3.2.1.2 K+ 100 mM, 20-30% stimulation Oryza sativa
3.2.1.2 NaCl 100 mM, 28% stimulation Oryza sativa

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.2 53000
-
 gel filtration, disc gel electrophoresis Oryza sativa

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.2 Oryza sativa
-
 L. var. Shinsetsu
-

Oxidation Stability

EC Number Oxidation Stability Organism
3.2.1.2 enzyme is oxidatively dimerized by treatemnt with 0.3 M ferricyanide in 3 M urea. The dimerized enzyme is thought to be one of inert beta-amylases in ungerminated seeds Oryza sativa

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.2
-
 Oryza sativa

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.2 seed
-
 Oryza sativa
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.2 starch + H2O soluble Oryza sativa maltose + ?
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.2 55
-
 15 min, 50% loss of activity Oryza sativa

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.2 5.5 6.5
-
 Oryza sativa

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.2 4 8 pH 4.0: about 65% of maximal activity, pH 8.0: about 55% of maximal activity Oryza sativa

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.2 6 8 37°C, 90 min, stable Oryza sativa