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Literature summary extracted from

  • Najafi, M.F.; Kembhavi, A.
    One step purification and characterization of an extracellular alpha-amylase from marine Vibrio sp. (2005), Enzyme Microb. Technol., 36, 535-539.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.1 Ag2+
-
 Vibrio sp.
3.2.1.1 Cu2+
-
 Vibrio sp.
3.2.1.1 EDTA
-
 Vibrio sp.
3.2.1.1 EGTA
-
 Vibrio sp.
3.2.1.1 Hg2+
-
 Vibrio sp.
3.2.1.1 Zn2+
-
 Vibrio sp.

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.1 additional information
-
 additional information Michaelis-Menten kinetics Vibrio sp.
3.2.1.1 1.7
-
 soluble starch pH 6.5, 60°C Vibrio sp.

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.1 extracellular
-
 Vibrio sp.
-
-

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.1 Ca2+ activates Vibrio sp.
3.2.1.1 Co2+ activates Vibrio sp.
3.2.1.1 Fe2+ activates Vibrio sp.
3.2.1.1 Fe3+ activates slightly Vibrio sp.
3.2.1.1 Mg2+ activates Vibrio sp.
3.2.1.1 Mn2+ activates Vibrio sp.
3.2.1.1 Pb2+ activates slightly Vibrio sp.

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.1 52480
-
 x * 52480, SDS-PAGE Vibrio sp.

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.1 starch + H2O Vibrio sp. soluble starch malto-oligosaccharides
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Vibrio sp.
-
 marine
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.2.1.1 glycoprotein determination of carbohydrate content of the enzyme Vibrio sp.

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.1 native extracellular enzyme 163.5fold from culture medium in a one-step process by starch affinity chromatography to homogeneity Vibrio sp.

Reaction

EC Number Reaction Comment Organism Reaction ID
3.2.1.1 (alpha-D-glucopyranosyl-(1-4))n-alpha-D-glucopyranose + H2O = (alpha-D-glucopyranosyl-(1-4))n-m-alpha-D-glucopyranose + (alpha-D-glucopyranosyl-(1-4))m-alpha-D-glucopyranose mode of action Vibrio sp.
a

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.1 327
-
 purified enzyme Vibrio sp.

Storage Stability

EC Number Storage Stability Organism
3.2.1.1 -20°C, purified enzyme, 20 mM MES, pH 6.5, at least 4 months without loss of activity Vibrio sp.

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 soluble starch + H2O
-
 Vibrio sp. ?
-
 ?
3.2.1.1 starch + H2O soluble starch Vibrio sp. malto-oligosaccharides
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.1 ? x * 52480, SDS-PAGE Vibrio sp.

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 60
-
-
 Vibrio sp.

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.1 10 60
-
 Vibrio sp.

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.1 50
-
 30 min, purified enzyme, stable Vibrio sp.
3.2.1.1 70
-
 30 min, loss of 80% activity Vibrio sp.

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 6.5
-
-
 Vibrio sp.

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.1 4.5 8.5 50% of maximal activity at pH 4.5 and pH 8.5 Vibrio sp.

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.1 6 7.5 4°C, 24 h, purified enzyme, stable Vibrio sp.