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Literature summary extracted from

  • Al-Qodah, Z.; Daghstani, H.; Geopel, P.; Lafi, W.
    Determination of kinetic parameters of alpha-amylase producing thermophile Bacillus sphaericus (2007), Afr. J. Biotechnol., 6, 699-706.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.1 Ag+ 0.1 mM, 11% inhibition Lysinibacillus sphaericus
3.2.1.1 Ba2+ 0.1 mM, 60% inhibition Lysinibacillus sphaericus
3.2.1.1 Fe2+ 0.1 mM, 23% inhibition Lysinibacillus sphaericus
3.2.1.1 Fe3+ 0.1 mM, 45% inhibition Lysinibacillus sphaericus
3.2.1.1 NaCl the enzyme retains 63% and 40% of its original activity after 24 h at 4ºC, when NaCl concentration is 3 M and 5 M, respectively Lysinibacillus sphaericus
3.2.1.1 Pb2+ 0.1 mM, 11% inhibition Lysinibacillus sphaericus
3.2.1.1 starch concentrations above 32 g/l Lysinibacillus sphaericus
3.2.1.1 Zn2+ 0.1 mM, 30% inhibition Lysinibacillus sphaericus

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.1 additional information
-
 additional information KM-value for starch is 0.97 mg/ml Lysinibacillus sphaericus

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Lysinibacillus sphaericus
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 starch + H2O the optimum starch concentration for the enzyme production is 32 g/l. Higher concentrations show substrate inhibition Lysinibacillus sphaericus ?
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 65
-
-
 Lysinibacillus sphaericus

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.1 35 100 35°C: 64% of maximal activity, 100°C: no activity Lysinibacillus sphaericus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.1 64
-
 stable for 3.5 h Lysinibacillus sphaericus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 7
-
-
 Lysinibacillus sphaericus

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.1 5.5 10 pH 5.5: about 30% of maximal activity, pH 10: about 80% of maximal activity Lysinibacillus sphaericus

Ki Value [mM]

EC Number Ki Value [mM] Ki Value maximum [mM] Inhibitor Comment Organism Structure
3.2.1.1 additional information
-
 additional information Ki-value for starch is 190 mg/ml Lysinibacillus sphaericus