Any feedback?
Literature summary extracted from
- Studies on a thermostable alpha-amylase from the thermophilic fungus Scytalidium thermophilum (2003), Appl. Microbiol. Biotechnol., 61, 323-328.
General Stability
| EC Number | General Stability | Organism |
|---|---|---|
| 3.2.1.1 | starch protects alpha-amylase against thermal inactivation | Mycothermus thermophilus |
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | CuCl2 | 10 mM, 95% inhibition | Mycothermus thermophilus |  |
| 3.2.1.1 | HgCl2 | 10 mM, complete inhibition | Mycothermus thermophilus | |
| 3.2.1.1 | ZnCl2 | 10 mM, 93% inhibition | Mycothermus thermophilus | |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.1 | 3 glycogen | Mycothermus thermophilus | approx. 10% of activity with starch | maltotriose + maltotetraose + maltopentaose | - |
? | |
| 3.2.1.1 | amylose + H2O | Mycothermus thermophilus | approx. 10% of activity with starch | maltotriose + maltotetraose + maltopentaose | - |
? | |
| 3.2.1.1 | starch + H2O | Mycothermus thermophilus | - |
maltotriose + maltotetraose + maltopentaose | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | Mycothermus thermophilus | - |
thermophilic fungi | - |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.1 | DEAE-cellulose, CM-cellulose, Sepharose 6B | Mycothermus thermophilus |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 5.6 | - |
- |
Mycothermus thermophilus |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.1 | 3 glycogen | approx. 10% of activity with starch | Mycothermus thermophilus | maltotriose + maltotetraose + maltopentaose | - |
? | |
| 3.2.1.1 | amylose + H2O | approx. 10% of activity with starch | Mycothermus thermophilus | maltotriose + maltotetraose + maltopentaose | - |
? | |
| 3.2.1.1 | starch + H2O | - |
Mycothermus thermophilus | maltotriose + maltotetraose + maltopentaose | - |
? | |
| 3.2.1.1 | starch + H2O | potato starch | Mycothermus thermophilus | maltotriose + maltotetraose + maltopentaose | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 60 | - |
- |
Mycothermus thermophilus |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 30 | 70 | approx. 30% of maximal activity at 30°C and 70°C, respectively | Mycothermus thermophilus |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 50 | - |
no loss of activity after 1 h | Mycothermus thermophilus |
| 3.2.1.1 | 55 | - |
50% loss of activity after 25 min | Mycothermus thermophilus |
| 3.2.1.1 | 60 | - |
50% loss of activity after 12 min, no loss of activity after 1 h in the presence of 1% starch | Mycothermus thermophilus |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 6 | - |
- |
Mycothermus thermophilus |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 4.5 | 8 | approx. 45% of maximal activity at pH 4.5, approx. 30% of maximal activity at pH 8.0 | Mycothermus thermophilus |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
