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Literature summary extracted from

  • Hayashida, S.; Teramoto, Y.; Inoue, T.
    Production and characterization of raw-potato-starch-digesting alpha-amylase from Bacillus subtilis 65 (1988), Appl. Environ. Microbiol., 54, 1516-1522.
    View publication on PubMedView publication on EuropePMC

General Stability

EC Number General Stability Organism
3.2.1.1 Ca2+ stabilizes Bacillus subtilis

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.1 Ag+ 2 mM, 61.2% inhibition Bacillus subtilis
3.2.1.1 Al3+ 2 mM, 38.7% inhibition Bacillus subtilis
3.2.1.1 Cd2+ 2 mM, 43% inhibition Bacillus subtilis
3.2.1.1 Cu2+ 2 mM, almost complete inhibition Bacillus subtilis
3.2.1.1 EDTA 0.1 mM, 61.3% inhibition Bacillus subtilis
3.2.1.1 Fe3+ 2 mM, almost complete inhibition Bacillus subtilis
3.2.1.1 Hg2+ 2 mM, almost complete inhibition Bacillus subtilis
3.2.1.1 Mn2+ 2 mM, almost complete inhibition Bacillus subtilis
3.2.1.1 Pb2+ 2 mM, 38% inhibition Bacillus subtilis
3.2.1.1 Zn2+ 2 mM 30.3% inhibition Bacillus subtilis

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.1 0.0035
-
 amylose
-
 Bacillus subtilis
3.2.1.1 0.12
-
 maltopentaose
-
 Bacillus subtilis
3.2.1.1 0.198
-
 maltotriose
-
 Bacillus subtilis

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.1 68000
-
 x * 68000, SDS-PAGE Bacillus subtilis

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Bacillus subtilis
-
-
-
3.2.1.1 Bacillus subtilis 65
-
-
-

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 10.8
-
-
 Bacillus subtilis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 amylose + H2O
-
 Bacillus subtilis additional information
-
 ?
3.2.1.1 glycogen + H2O
-
 Bacillus subtilis additional information
-
 ?
3.2.1.1 maltopentaose + H2O
-
 Bacillus subtilis additional information
-
 ?
3.2.1.1 maltotriose + H2O
-
 Bacillus subtilis maltose + D-glucose
-
 ?
3.2.1.1 maltotriose + H2O
-
 Bacillus subtilis 65 maltose + D-glucose
-
 ?
3.2.1.1 p-nitrophenyl alpha-D-maltoside + H2O
-
 Bacillus subtilis p-nitrophenol + maltose
-
 ?
3.2.1.1 starch + H2O digestion of raw potato starch is almost as far as that of corn starch Bacillus subtilis additional information glucose + maltose + small amounts of maltooligosaccharides ranging from maltotriose to maltoheptaose ?
3.2.1.1 starch + H2O sweet potato starch Bacillus subtilis additional information glucose + maltose + small amounts of maltooligosaccharides ranging from maltotriose to maltoheptaose ?
3.2.1.1 starch + H2O corn starch Bacillus subtilis additional information glucose + maltose + small amounts of maltooligosaccharides ranging from maltotriose to maltoheptaose ?
3.2.1.1 starch + H2O waxy corn starch Bacillus subtilis additional information glucose + maltose + small amounts of maltooligosaccharides ranging from maltotriose to maltoheptaose ?
3.2.1.1 starch + H2O wheat starch Bacillus subtilis additional information glucose + maltose + small amounts of maltooligosaccharides ranging from maltotriose to maltoheptaose ?
3.2.1.1 starch + H2O digestion of raw potato starch is almost as far as that of corn starch Bacillus subtilis 65 additional information glucose + maltose + small amounts of maltooligosaccharides ranging from maltotriose to maltoheptaose ?
3.2.1.1 starch + H2O sweet potato starch Bacillus subtilis 65 additional information glucose + maltose + small amounts of maltooligosaccharides ranging from maltotriose to maltoheptaose ?
3.2.1.1 starch + H2O corn starch Bacillus subtilis 65 additional information glucose + maltose + small amounts of maltooligosaccharides ranging from maltotriose to maltoheptaose ?
3.2.1.1 starch + H2O waxy corn starch Bacillus subtilis 65 additional information glucose + maltose + small amounts of maltooligosaccharides ranging from maltotriose to maltoheptaose ?

Subunits

EC Number Subunits Comment Organism
3.2.1.1 ? x * 68000, SDS-PAGE Bacillus subtilis

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 60
-
-
 Bacillus subtilis

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.1 40 80 40°C: about 30% of maximal activity, 80°C: about 40% of maximal activity Bacillus subtilis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.1 60
-
 5 min, unstable above Bacillus subtilis
3.2.1.1 65
-
 5 min, 95% loss of activity Bacillus subtilis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 4 10 pH 4.0: about 70% of maximal activity, pH 10.0: about 40% of maximal activity Bacillus subtilis
3.2.1.1 6
-
-
 Bacillus subtilis

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.1 6 9 4°C, 24 h, stable Bacillus subtilis