EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.1 | additional information | no activation by polyethylene glycol 400 0.02% w/v | Sus scrofa | |
3.2.1.1 | polyethylene glycol 1000 | 1500 Da PEG, increases the enzyme activity by 24% at 0.02% w/v | Bacillus amyloliquefaciens | |
3.2.1.1 | polyethylene glycol 1000 | 1500 Da PEG, increases the enzyme activity by 36% at 0.02% w/v | Bacillus licheniformis | |
3.2.1.1 | polyethylene glycol 1000 | 1500 Da PEG, increases the enzyme activity by 38% at 0.02% w/v | Aspergillus oryzae | |
3.2.1.1 | polyethylene glycol 1000 | 1500 Da PEG, increases the enzyme activity by 43% at 0.02% w/v | Homo sapiens | |
3.2.1.1 | polyethylene glycol 1000 | 1500 Da PEG, increases the enzyme activity by 45% at 0.02% w/v | Sus scrofa | |
3.2.1.1 | polyethylene glycol 1500 | 1500 Da PEG, increases the enzyme activity by 23% at 0.02% w/v | Bacillus amyloliquefaciens | |
3.2.1.1 | polyethylene glycol 1500 | 1500 Da PEG, increases the enzyme activity by 39% at 0.02% w/v | Homo sapiens | |
3.2.1.1 | polyethylene glycol 1500 | 1500 Da PEG, increases the enzyme activity by 42% at 0.02% w/v | Aspergillus oryzae | |
3.2.1.1 | polyethylene glycol 1500 | 1500 Da PEG, increases the enzyme activity by 43% at 0.02% w/v | Bacillus licheniformis | |
3.2.1.1 | polyethylene glycol 1500 | 1500 Da PEG, increases the enzyme activity by 54% at 0.02% w/v | Sus scrofa | |
3.2.1.1 | polyethylene glycol 2000 | 1500 Da PEG, increases the enzyme activity by 19% at 0.02% w/v | Bacillus amyloliquefaciens | |
3.2.1.1 | polyethylene glycol 2000 | 1500 Da PEG, increases the enzyme activity by 34% at 0.02% w/v | Homo sapiens | |
3.2.1.1 | polyethylene glycol 2000 | 1500 Da PEG, increases the enzyme activity by 37% at 0.02% w/v | Aspergillus oryzae | |
3.2.1.1 | polyethylene glycol 2000 | 1500 Da PEG, increases the enzyme activity by 44% at 0.02% w/v | Sus scrofa | |
3.2.1.1 | polyethylene glycol 2000 | 1500 Da PEG, increases the enzyme activity by 44% at 0.02% w/v | Bacillus licheniformis | |
3.2.1.1 | polyethylene glycol 400 | 1500 Da PEG, increases the enzyme activity by 19% at 0.02% w/v | Bacillus licheniformis | |
3.2.1.1 | polyethylene glycol 400 | 1500 Da PEG, increases the enzyme activity by 34% at 0.02% w/v | Aspergillus oryzae | |
3.2.1.1 | polyethylene glycol 400 | 1500 Da PEG, increases the enzyme activity by 5% at 0.02% w/v | Bacillus amyloliquefaciens | |
3.2.1.1 | polyethylene glycol 4600 | 1500 Da PEG, increases the enzyme activity by 19% at 0.02% w/v | Bacillus amyloliquefaciens | |
3.2.1.1 | polyethylene glycol 4600 | 1500 Da PEG, increases the enzyme activity by 29% at 0.02% w/v | Homo sapiens | |
3.2.1.1 | polyethylene glycol 4600 | 1500 Da PEG, increases the enzyme activity by 34% at 0.02% w/v | Aspergillus oryzae | |
3.2.1.1 | polyethylene glycol 4600 | 1500 Da PEG, increases the enzyme activity by 41% at 0.02% w/v | Sus scrofa | |
3.2.1.1 | polyethylene glycol 4600 | 1500 Da PEG, increases the enzyme activity by 44% at 0.02% w/v | Bacillus licheniformis | |
3.2.1.1 | polyethylene glycol 600 | 1500 Da PEG, increases the enzyme activity by 16% at 0.02% w/v | Bacillus amyloliquefaciens | |
3.2.1.1 | polyethylene glycol 600 | 1500 Da PEG, increases the enzyme activity by 24% at 0.02% w/v | Bacillus licheniformis | |
3.2.1.1 | polyethylene glycol 600 | 1500 Da PEG, increases the enzyme activity by 27% at 0.02% w/v | Sus scrofa | |
3.2.1.1 | polyethylene glycol 600 | 1500 Da PEG, increases the enzyme activity by 33% at 0.02% w/v | Homo sapiens | |
3.2.1.1 | polyethylene glycol 600 | 1500 Da PEG, increases the enzyme activity by 36% at 0.02% w/v | Aspergillus oryzae | |
3.2.1.1 | polyethylene glycol 8000 | 1500 Da PEG, increases the enzyme activity by 19% at 0.02% w/v | Bacillus amyloliquefaciens | |
3.2.1.1 | polyethylene glycol 8000 | 1500 Da PEG, increases the enzyme activity by 34% at 0.02% w/v | Aspergillus oryzae | |
3.2.1.1 | polyethylene glycol 8000 | 1500 Da PEG, increases the enzyme activity by 38% at 0.02% w/v | Sus scrofa | |
3.2.1.1 | polyethylene glycol 8000 | 1500 Da PEG, increases the enzyme activity by 40% at 0.02% w/v | Homo sapiens | |
3.2.1.1 | polyethylene glycol 8000 | 1500 Da PEG, increases the enzyme activity by 40% at 0.02% w/v | Bacillus licheniformis | |
3.2.1.1 | polyvinyl alcohol | 10 kDa: increases the enzyme activity by 27% at 0.02% w/v, 50 kDa: increases the enzyme activity by 33% at 0.02% w/v | Aspergillus oryzae | |
3.2.1.1 | polyvinyl alcohol | 10 kDa: increases the enzyme activity by 28% at 0.02% w/v, 50 kDa: increases the enzyme activity by 21% at 0.02% w/v | Bacillus amyloliquefaciens | |
3.2.1.1 | polyvinyl alcohol | 10 kDa: increases the enzyme activity by 31% at 0.02% w/v, 50 kDa: increases the enzyme activity by 35% at 0.02% w/v | Bacillus licheniformis | |
3.2.1.1 | polyvinyl alcohol | 10 kDa: increases the enzyme activity by 36% at 0.02% w/v, 50 kDa: increases the enzyme activity by 28% at 0.02% w/v | Sus scrofa | |
3.2.1.1 | polyvinyl alcohol | 10 kDa: increases the enzyme activity by 40% at 0.02% w/v, 50 kDa: increases the enzyme activity by 42% at 0.02% w/v | Homo sapiens | |
3.2.1.1 | Triton X-100 | increases the enzyme activity by 32% at 0.02% w/v | Aspergillus oryzae | |
3.2.1.1 | Triton X-100 | increases the enzyme activity by 34% at 0.02% w/v | Bacillus amyloliquefaciens | |
3.2.1.1 | Triton X-100 | increases the enzyme activity by 35% at 0.02% w/v | Bacillus licheniformis | |
3.2.1.1 | Triton X-100 | increases the enzyme activity by 41% at 0.02% w/v | Sus scrofa | |
3.2.1.1 | Triton X-100 | increases the enzyme activity by 45% at 0.02% w/v | Homo sapiens | |
3.2.1.2 | polyethylene glycol 1000 | 1500 Da PEG, increases the enzyme activity by 60% at 0.02% w/v | Hordeum vulgare | |
3.2.1.2 | polyethylene glycol 1500 | 1500 Da PEG, increases the enzyme activity by 77% at 0.02% w/v | Hordeum vulgare | |
3.2.1.2 | polyethylene glycol 2000 | 1500 Da PEG, increases the enzyme activity by 58% at 0.02% w/v | Hordeum vulgare | |
3.2.1.2 | polyethylene glycol 400 | 1500 Da PEG, increases the enzyme activity by 7% at 0.02% w/v | Hordeum vulgare | |
3.2.1.2 | polyethylene glycol 4600 | 1500 Da PEG, increases the enzyme activity by 74% at 0.02% w/v | Hordeum vulgare | |
3.2.1.2 | polyethylene glycol 600 | 1500 Da PEG, increases the enzyme activity by 19% at 0.02% w/v | Hordeum vulgare | |
3.2.1.2 | polyethylene glycol 8000 | 1500 Da PEG, increases the enzyme activity by 68% at 0.02% w/v | Hordeum vulgare | |
3.2.1.2 | polyvinyl alcohol | 10 kDa: increases the enzyme activity by 36% at 0.02% w/v, 50 kDa: increases the enzyme activity by 21% at 0.02% w/v | Hordeum vulgare | |
3.2.1.2 | Triton X-100 | increases the enzyme activity by 55% at 0.02% w/v | Hordeum vulgare | |
3.2.1.68 | polyethyleneglycol 2000 | maximal activation of 58% at 0.04% PEG 2000 Da | Pseudomonas amyloderamosa |
EC Number | Crystallization (Comment) | Organism |
---|---|---|
3.2.1.1 | enzyme from salivary gland | Homo sapiens |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.1 | polyethylene glycol 400 | 1500 Da PEG, inhibits the enzyme activity by 14% at 0.02% w/v | Homo sapiens |
EC Number | Metals/Ions | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.1 | Ca2+ | - |
Homo sapiens | |
3.2.1.1 | Ca2+ | - |
Sus scrofa | |
3.2.1.1 | Ca2+ | - |
Bacillus licheniformis | |
3.2.1.1 | Ca2+ | - |
Bacillus amyloliquefaciens | |
3.2.1.1 | Ca2+ | - |
Aspergillus oryzae |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.1 | amylose + H2O | Homo sapiens | soluble substrate | malto-oligosaccharides | - |
? | |
3.2.1.1 | amylose + H2O | Sus scrofa | soluble substrate | malto-oligosaccharides | - |
? | |
3.2.1.1 | amylose + H2O | Bacillus licheniformis | soluble substrate | malto-oligosaccharides | - |
? | |
3.2.1.1 | amylose + H2O | Bacillus amyloliquefaciens | soluble substrate | malto-oligosaccharides | - |
? | |
3.2.1.1 | amylose + H2O | Aspergillus oryzae | soluble substrate | malto-oligosaccharides | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.1 | Aspergillus oryzae | - |
- |
- |
3.2.1.1 | Bacillus amyloliquefaciens | - |
- |
- |
3.2.1.1 | Bacillus licheniformis | - |
- |
- |
3.2.1.1 | Homo sapiens | - |
- |
- |
3.2.1.1 | Sus scrofa | - |
- |
- |
3.2.1.2 | Hordeum vulgare | - |
- |
- |
3.2.1.68 | Pseudomonas amyloderamosa | - |
- |
- |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.2.1.1 | commercial preparation | - |
Bacillus licheniformis | - |
3.2.1.1 | commercial preparation | - |
Bacillus amyloliquefaciens | - |
3.2.1.1 | commercial preparation | - |
Aspergillus oryzae | - |
3.2.1.1 | commercial preparation | from pancreas | Sus scrofa | - |
3.2.1.1 | pancreas | - |
Sus scrofa | - |
3.2.1.1 | salivary gland | - |
Homo sapiens | - |
3.2.1.2 | commercial preparation | - |
Hordeum vulgare | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.1 | amylose + H2O | soluble substrate | Homo sapiens | malto-oligosaccharides | - |
? | |
3.2.1.1 | amylose + H2O | soluble substrate | Sus scrofa | malto-oligosaccharides | - |
? | |
3.2.1.1 | amylose + H2O | soluble substrate | Bacillus licheniformis | malto-oligosaccharides | - |
? | |
3.2.1.1 | amylose + H2O | soluble substrate | Bacillus amyloliquefaciens | malto-oligosaccharides | - |
? | |
3.2.1.1 | amylose + H2O | soluble substrate | Aspergillus oryzae | malto-oligosaccharides | - |
? | |
3.2.1.1 | amylose + H2O | soluble substrate, hydrolysis of alpha-1,4-linkages | Homo sapiens | malto-oligosaccharides | - |
? | |
3.2.1.1 | amylose + H2O | soluble substrate, hydrolysis of alpha-1,4-linkages | Sus scrofa | malto-oligosaccharides | - |
? | |
3.2.1.1 | amylose + H2O | soluble substrate, hydrolysis of alpha-1,4-linkages | Bacillus licheniformis | malto-oligosaccharides | - |
? | |
3.2.1.1 | amylose + H2O | soluble substrate, hydrolysis of alpha-1,4-linkages | Bacillus amyloliquefaciens | malto-oligosaccharides | - |
? | |
3.2.1.1 | amylose + H2O | soluble substrate, hydrolysis of alpha-1,4-linkages | Aspergillus oryzae | malto-oligosaccharides | - |
? | |
3.2.1.2 | starch + H2O | waxy from maize | Hordeum vulgare | maltose + ? | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.2.1.1 | AOA | - |
Aspergillus oryzae |
3.2.1.1 | BAA | - |
Bacillus amyloliquefaciens |
3.2.1.1 | BLA | - |
Bacillus licheniformis |
3.2.1.1 | HSA | - |
Homo sapiens |
3.2.1.1 | PPA | - |
Sus scrofa |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 37 | - |
assay at | Homo sapiens |
3.2.1.1 | 37 | - |
assay at | Sus scrofa |
3.2.1.1 | 37 | - |
assay at | Bacillus licheniformis |
3.2.1.1 | 37 | - |
assay at | Bacillus amyloliquefaciens |
3.2.1.1 | 37 | - |
assay at | Aspergillus oryzae |
3.2.1.2 | 37 | - |
assay at | Hordeum vulgare |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 5.5 | - |
assay at | Homo sapiens |
3.2.1.1 | 5.5 | - |
assay at | Sus scrofa |
3.2.1.1 | 5.5 | - |
assay at | Bacillus licheniformis |
3.2.1.1 | 5.5 | - |
assay at | Bacillus amyloliquefaciens |
3.2.1.1 | 5.5 | - |
assay at | Aspergillus oryzae |
3.2.1.2 | 6 | - |
assay at | Hordeum vulgare |