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Literature summary for 3.2.1.133 extracted from
- Structural elements of thermostability in the maltogenic amylase of Geobacillus thermoleovorans (2015), Int. J. Biol. Macromol., 79, 570-576 .
General Stability
| General Stability | Organism |
|---|---|
| the highest thermostability of the enzyme among bacterial maltogenic amylases is attributed to the presence of four salt bridges. Among four salt bridges, the key structural determinants that govern its thermostabilization are intra-chain cross-domain, buried and networked salt bridges | Geobacillus thermoleovorans |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Geobacillus thermoleovorans | I6RE37 | - |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| starch + H2O | - |
Geobacillus thermoleovorans | ? | - |
? |  |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| Gt-MamyIII | - |
Geobacillus thermoleovorans |
| maltogenic amylase | - |
Geobacillus thermoleovorans |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 80 | - |
- |
Geobacillus thermoleovorans |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 80 | - |
T1/2: 35 h | Geobacillus thermoleovorans |
| 86 | - |
Tm-value | Geobacillus thermoleovorans |
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Release 2023.1 (January 2023)
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