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Literature summary extracted from
- Purification and characterization of a maltooligosaccharide-forming alpha-amylase from a new Bacillus subtilis KCC103 (2006), Appl. Microbiol. Biotechnol., 73, 591-597.
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | food industry | the maltooligosaccharide forming endo-alpha-amylase is useful in bread making as an antistaling agent and it can be produced economically using low-cost sugarcane bagasse | Bacillus subtilis |
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | Ag+ | - |
Bacillus subtilis |  |
| 3.2.1.1 | EDTA | 50 mM, abolished 50% of the activity | Bacillus subtilis | |
| 3.2.1.1 | Hg2+ | - |
Bacillus subtilis | |
| 3.2.1.1 | p-hydroxymercuribenzoate | - |
Bacillus subtilis | |
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 for starch is 2.6 mg/ml | Bacillus subtilis |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 53000 | - |
x * 53000, SDS-PAGE | Bacillus subtilis |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | Bacillus subtilis | - |
- |
- |
| 3.2.1.1 | Bacillus subtilis KCC103 | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.1 | - |
Bacillus subtilis |
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 | 482.4 | - |
- |
Bacillus subtilis |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.1 | soluble starch + H2O | endolytic activity. Small maltooligosaccharides (D2-D4) are formed more predominantly than larger maltooligosaccharides (D5-D7) | Bacillus subtilis | maltooligosaccharides | - |
? | |
| 3.2.1.1 | soluble starch + H2O | endolytic activity. Small maltooligosaccharides (D2-D4) are formed more predominantly than larger maltooligosaccharides (D5-D7) | Bacillus subtilis KCC103 | maltooligosaccharides | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | ? | x * 53000, SDS-PAGE | Bacillus subtilis |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 65 | 70 | - |
Bacillus subtilis |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 50 | - |
half-life: 7 min | Bacillus subtilis |
| 3.2.1.1 | 70 | - |
half-life: 94 min | Bacillus subtilis |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 5 | 7 | active in the range | Bacillus subtilis |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 4 | 9 | stable | Bacillus subtilis |
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