EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.2.1.20 | additional information | - |
additional information | Michaelis-Menten kinetics | Phaffia rhodozyma | |
3.2.1.20 | 0.55 | - |
maltotriose | pH 5.5, 42°C | Phaffia rhodozyma | |
3.2.1.20 | 0.72 | - |
soluble starch | pH 5.5, 42°C | Phaffia rhodozyma | |
3.2.1.20 | 0.86 | - |
maltoheptaose | pH 5.5, 42°C | Phaffia rhodozyma | |
3.2.1.20 | 2.71 | - |
maltose | pH 5.5, 42°C | Phaffia rhodozyma |
EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|---|
3.2.1.20 | extracellular | - |
Phaffia rhodozyma | - |
- |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.2.1.20 | 60200 | - |
2 * 60200, SDS-PAGE | Phaffia rhodozyma |
3.2.1.20 | 115000 | - |
gel filtration | Phaffia rhodozyma |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.20 | maltodextrin + H2O | Phaffia rhodozyma | - |
alpha-D-glucose | - |
? | |
3.2.1.20 | maltoheptaose + 6 H2O | Phaffia rhodozyma | - |
7 alpha-D-glucose | - |
? | |
3.2.1.20 | maltose + H2O | Phaffia rhodozyma | - |
alpha-D-glucose + D-glucose | - |
? | |
3.2.1.20 | maltotriose + 2 H2O | Phaffia rhodozyma | - |
3 alpha-D-glucose | - |
? | |
3.2.1.20 | soluble starch + H2O | Phaffia rhodozyma | the enzyme hydrolyzes alpha-1,4-glycosidic bonds, exo-acting enzyme | alpha-D-glucose | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.20 | Phaffia rhodozyma | - |
several strains | - |
EC Number | Posttranslational Modification | Comment | Organism |
---|---|---|---|
3.2.1.20 | glycoprotein | N-glycosylation, 12% carbohydrate content | Phaffia rhodozyma |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.20 | native extracellular enzyme 45.5fold from strain ATCC MYA-131 by ultrafiltration, and ion exchange chromatography | Phaffia rhodozyma |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.2.1.20 | additional information | optimal growth conditions, no activity in glucose-grown cells, overview | Phaffia rhodozyma | - |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.2.1.20 | 700 | - |
purified enzyme | Phaffia rhodozyma |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.20 | glycogen + H2O | low activity | Phaffia rhodozyma | alpha-D-glucose | - |
? | |
3.2.1.20 | maltodextrin + H2O | - |
Phaffia rhodozyma | alpha-D-glucose | - |
? | |
3.2.1.20 | maltoheptaose + 6 H2O | - |
Phaffia rhodozyma | 7 alpha-D-glucose | - |
? | |
3.2.1.20 | maltose + H2O | - |
Phaffia rhodozyma | alpha-D-glucose + D-glucose | - |
? | |
3.2.1.20 | maltotriose + 2 H2O | - |
Phaffia rhodozyma | 3 alpha-D-glucose | - |
? | |
3.2.1.20 | maltotriose + 2 H2O | preferred substrate | Phaffia rhodozyma | 3 alpha-D-glucose | - |
? | |
3.2.1.20 | additional information | substrate specificity, no activity with sucrose, 4-nitrophenyl alpha-D-glucopyranoside, aryl alpha-glucoside, or isomalto-oligosaccharides, overview | Phaffia rhodozyma | ? | - |
? | |
3.2.1.20 | soluble starch + H2O | the enzyme hydrolyzes alpha-1,4-glycosidic bonds, exo-acting enzyme | Phaffia rhodozyma | alpha-D-glucose | - |
? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
3.2.1.20 | dimer | 2 * 60200, SDS-PAGE | Phaffia rhodozyma |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.20 | 45 | - |
- |
Phaffia rhodozyma |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.20 | 35 | 55 | about 50% of maximal activity at 35°C and 55°C | Phaffia rhodozyma |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.20 | 40 | - |
purified enzyme, 90% remaining activity after 48 h | Phaffia rhodozyma |
3.2.1.20 | 50 | - |
purified enzyme, 50% remaining activity after 3 h, 75% after 45 min | Phaffia rhodozyma |
3.2.1.20 | 60 | - |
purified enzyme, 50% remaining activity after 15 min, 10% after 45 min | Phaffia rhodozyma |
3.2.1.20 | 70 | - |
purified enzyme, inactivation within 5 min | Phaffia rhodozyma |
EC Number | Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.2.1.20 | 2.87 | - |
soluble starch | pH 5.5, 42°C | Phaffia rhodozyma | |
3.2.1.20 | 3 | 6 | soluble starch | pH 5.5, 42°C | Phaffia rhodozyma | |
3.2.1.20 | 8 | - |
maltotriose | pH 5.5, 42°C | Phaffia rhodozyma | |
3.2.1.20 | 10 | - |
maltoheptaose | pH 5.5, 42°C | Phaffia rhodozyma | |
3.2.1.20 | 15.3 | - |
maltose | pH 5.5, 42°C | Phaffia rhodozyma |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.20 | 5.5 | - |
- |
Phaffia rhodozyma |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.20 | 4.5 | 6 | about 75% of maximal activity at pH 4.5 and pH 6.0 | Phaffia rhodozyma |