Cloned (Comment) | Organism |
---|---|
expression in Escherichia coli | uncultured organism |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
Ba2+ | 2 mM, 72% residual activity | uncultured organism | |
Bio-tex | liquid commercial detergent, 75% residual activity | uncultured organism | |
Cu2+ | 2 mM, no residual activity | uncultured organism | |
EDTA | 1 mM, almost complete loss of activity | uncultured organism | |
Green Balance | solid commercial detergent, when used with tap water, 51% residual activity | uncultured organism | |
Mg2+ | 2 mM, 58% residual activity | uncultured organism | |
sodium dodecylsulfate | 0.1%, almost complete loss of activity | uncultured organism | |
Zn2+ | 2 mM, no residual activity | uncultured organism |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
starch | Km value is 1.79 ml/ml at 5°C, pH 8.3 and ,328 mg/ml at 15°C, pH 8.3 | uncultured organism | |
additional information | - |
amylopectin | Km value is 1.9 ml/ml at 5°C, pH 8.3 and 2.5 mg/ml at 15°C, pH 8.3 | uncultured organism |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Ca2+ | 2 mM, 127% of initial activity | uncultured organism |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
uncultured organism | A0A060DAC6 | - |
- |
Purification (Comment) | Organism |
---|---|
recombinant enzyme | uncultured organism |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
amylopectin + H2O | - |
uncultured organism | ? | - |
? | |
amylose + H2O | - |
uncultured organism | ? | - |
? | |
maltoheptaose + 3 H2O | - |
uncultured organism | 2 maltose + maltotriose | additional product: maltotetraose | ? | |
maltopentaose + H2O | - |
uncultured organism | maltose + maltotriose | - |
? | |
maltotetraose + H2O | - |
uncultured organism | 2 maltose | weak activity | ? | |
additional information | no substrates: granular starch or glycogen, maltose, maltotriose | uncultured organism | ? | - |
? | |
starch + H2O | - |
uncultured organism | maltose + ? | and larger maltooligosaccharides | ? |
Synonyms | Comment | Organism |
---|---|---|
AmyI3C6 | - |
uncultured organism |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
10 | 15 | - |
uncultured organism |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
1 | - |
more than 70% of maximum activity | uncultured organism |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
34 | - |
or below, 60 min, no loss of activity | uncultured organism |
45 | - |
20 min, complete loss of activity | uncultured organism |
55 | - |
5 min, complete loss of activity | uncultured organism |
Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.03 | - |
starch | 5°C, pH 8.3 | uncultured organism | |
0.042 | - |
amylopectin | 5°C, pH 8.3 | uncultured organism | |
0.15 | - |
amylopectin | 15°C, pH 8.3 | uncultured organism | |
0.156 | - |
starch | 15°C, pH 8.3 | uncultured organism |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
8 | 9 | - |
uncultured organism |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
6 | 10 | 20°C, stable for at least 14 h | uncultured organism |