EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.1 | 4-bromophenacyl bromide | complete inhibition at 4 mM | Bacillus subtilis | |
3.2.1.1 | EDTA | nearly complete inhibition at 1 mM | Bacillus subtilis | |
3.2.1.1 | Mn2+ | complete inhibition at 1 mM | Bacillus subtilis | |
3.2.1.1 | Ni2+ | complete inhibition at 1 mM | Bacillus subtilis | |
3.2.1.1 | PMSF | complete inhibition at 1.5 mM | Bacillus subtilis | |
3.2.1.1 | SDS | 90% inhibition at 20 mM, complete inhibition at 80 mM | Bacillus subtilis | |
3.2.1.1 | Urea | 87.5% inhibition at 8 M | Bacillus subtilis |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.2.1.1 | 1.2 | - |
soluble starch | pH 9.0, 52-55°C | Bacillus subtilis |
EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|---|
3.2.1.1 | extracellular | - |
Bacillus subtilis | - |
- |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 42800 | - |
x * 42800, SDS-PAGE | Bacillus subtilis |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.1 | starch + H2O | Bacillus subtilis | soluble starch | malto-oligosaccharides | - |
? | |
3.2.1.1 | starch + H2O | Bacillus subtilis DM-03 | soluble starch | malto-oligosaccharides | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.1 | Bacillus subtilis | - |
isolated from traditional fermented food of India | - |
3.2.1.1 | Bacillus subtilis DM-03 | - |
isolated from traditional fermented food of India | - |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.1 | native extracellular enzyme 80.5fold from culture medium by anion exchange chromatography and two steps of gel filtration to homogeneity | Bacillus subtilis |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.2.1.1 | additional information | optimal culture growth at 52-55°C and pH 8.0 on soluble starch and NH4Cl, overview | Bacillus subtilis | - |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 1421 | - |
purified enzyme, substrate soluble starch | Bacillus subtilis |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.1 | starch + H2O | soluble starch | Bacillus subtilis | malto-oligosaccharides | - |
? | |
3.2.1.1 | starch + H2O | soluble starch | Bacillus subtilis DM-03 | malto-oligosaccharides | - |
? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
3.2.1.1 | ? | x * 42800, SDS-PAGE | Bacillus subtilis |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.2.1.1 | Bsamy-I | - |
Bacillus subtilis |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 52 | 55 | - |
Bacillus subtilis |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 90 | - |
pH 9.0, purified enzyme, loss of 35% activity after 10 min, and of 80% after 30 min | Bacillus subtilis |
3.2.1.1 | 95 | - |
10 min, pH 9.0, purified enzyme, loss of 60% activity | Bacillus subtilis |
3.2.1.1 | 100 | - |
10 min, pH 9.0, purified enzyme, inactivation | Bacillus subtilis |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 9 | - |
- |
Bacillus subtilis |