α-amylase from Brachybacterium sp. LB25

Enzyme Description

Species

Extremophile

EC Number

3.2.1.1 ↗

Sequence

Length: 615 amino acids

MQHSPSGTAAPRPLIRLAAALALALLLAVAGSPATSPPAQGSPPVPSGGATSENGRGDAILNLFQWTWDSVAAECTSTIGPAGFGYVQVSPPQETIQGTAWWTSYQPVSYKIEGKLGTRAEFAAMVETCDAAGVEVIVDAVINHTTGADGGSGTGTAGTPYGIDDFPGIYGAADFNDCRTDISSYQDRYQVQNCRLLSLQDLRTGSEYVQNTLAGYMNDLLSLGVAGFRIDAAKHIPASDLAAIKAKLSDPNAYWVQEVIGAAGEPVQVSEYTGTGDVHEFDYARQLKSDFDGSIANLQRISNGKLPSAQAGVFVDNHDTERNGETMNETWGAKYVLANGETMNETWGAKYVLANTFMLAYPYGSPSVYSGYTFTDEDAGAPGATATSVPDANCDSDAWTCTQRWTEIQGMVGFYNTVAGTALTNWWDDGGNQIAFGRGDKGFVAINNTDSATTRTYSSSLPAGTYCDVVAASDCSETITVAADGTFSATLPAYGALALHVEKTSGGTTPDPDPGTDPVAGKVSASVHASTVLGQEVRIVGSVPELGGWQPASGVALDASGYPSWTGGVDLPAGTSFEYKYVKVDDSGAVVWESGANRTATVGADGTLALNDTWR

Noriyuki Doukyu et al. (2007) — Purification and characterization of a maltooligosaccharide-forming amylase that improves product selectivity in water-miscible organic solvents, from dimethylsulfoxide-tolerant Brachybacterium sp. strain LB25

Extremophiles · doi:10.1007/s00792-007-0096-8 ↗ · Activity - Classical Activity + Stability - Product Formation

17 measurements ▼

Database ID

UniProt: Q1JUA3 ↗

Sequence Annotation

Inferred - from protein name

Protein Source

Purified, bacterium Brachybacterium sp. LB25

Experimental Data (17 measurements)

17 measurements

Property	Assay	Solvent	Solvent Volume	Aqueous Reference	Measured Value	Units	Solution	pH	Temperature	Substrate(s)	Product(s)	Cofactor(s)	Shaking	Comments
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Dimethylformamide (DMF)	20%	100.0	78.7	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Cyclohexane	20%	100.0	94.2	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Toluene	20%	100.0	91.6	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Benzene	20%	100.0	90.5	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Chloroform	20%	100.0	82.6	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Isopropanol	20%	100.0	69.2	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Ethanol	20%	100.0	72.9	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Acetone	20%	100.0	68.5	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Dimethyl Sulfoxide (DMSO)	20%	100.0	85.8	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity + Stability - Product Formation	Total yield in maltooligosaccharides after incubation (6 hours at 30°C) in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	5%	58.7	56.0	%	100 mM sodium phosphate buffer	7	30°C	1%(wt/vol) Starch	Maltooligosaccharides	—	—	Classical aqueous control (in %)
Activity + Stability - Product Formation	Total yield in maltooligosaccharides after incubation (6 hours at 30°C) in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	10%	58.7	56.8	%	100 mM sodium phosphate buffer	7	30°C	1%(wt/vol) Starch	Maltooligosaccharides	—	—	Classical aqueous control (in %)
Activity + Stability - Product Formation	Total yield in maltooligosaccharides after incubation (6 hours at 30°C) in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	20%	58.7	54.4	%	100 mM sodium phosphate buffer	7	30°C	1%(wt/vol) Starch	Maltooligosaccharides	—	—	Classical aqueous control (in %)
Activity + Stability - Product Formation	Total yield in maltooligosaccharides after incubation (6 hours at 30°C) in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	30%	58.7	48.9	%	100 mM sodium phosphate buffer	7	30°C	1%(wt/vol) Starch	Maltooligosaccharides	—	—	Classical aqueous control (in %)
Activity + Stability - Product Formation	Total yield in maltooligosaccharides after incubation (6 hours at 30°C) in the presence of organic solvent, measured by HPLC	Dimethylformamide (DMF)	5%	58.7	57.5	%	100 mM sodium phosphate buffer	7	30°C	1%(wt/vol) Starch	Maltooligosaccharides	—	—	Classical aqueous control (in %)
Activity + Stability - Product Formation	Total yield in maltooligosaccharides after incubation (6 hours at 30°C) in the presence of organic solvent, measured by HPLC	Dimethylformamide (DMF)	10%	58.7	57.6	%	100 mM sodium phosphate buffer	7	30°C	1%(wt/vol) Starch	Maltooligosaccharides	—	—	Classical aqueous control (in %)
Activity + Stability - Product Formation	Total yield in maltooligosaccharides after incubation (6 hours at 30°C) in the presence of organic solvent, measured by HPLC	Dimethylformamide (DMF)	20%	58.7	52.9	%	100 mM sodium phosphate buffer	7	30°C	1%(wt/vol) Starch	Maltooligosaccharides	—	—	Classical aqueous control (in %)
Activity + Stability - Product Formation	Total yield in maltooligosaccharides after incubation (6 hours at 30°C) in the presence of organic solvent, measured by HPLC	Dimethylformamide (DMF)	30%	58.7	27.8	%	100 mM sodium phosphate buffer	7	30°C	1%(wt/vol) Starch	Maltooligosaccharides	—	—	Classical aqueous control (in %)

Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Dimethylformamide (DMF)	20%	100.0	78.7	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Cyclohexane	20%	100.0	94.2	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Toluene	20%	100.0	91.6	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Benzene	20%	100.0	90.5	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Chloroform	20%	100.0	82.6	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Isopropanol	20%	100.0	69.2	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Ethanol	20%	100.0	72.9	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Acetone	20%	100.0	68.5	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (DNS method, 540 nm) in the presence of organic solvent	Dimethyl Sulfoxide (DMSO)	20%	100.0	85.8	%	100 mM PIPES-NaOH	7	30°C	0.5% (wt/vol) Starch	Reducing sugars	—	Yes, "the mixture was shaken"	Classical aqueous control (in %)
Activity + Stability - Product Formation	Total yield in maltooligosaccharides after incubation (6 hours at 30°C) in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	5%	58.7	56.0	%	100 mM sodium phosphate buffer	7	30°C	1%(wt/vol) Starch	Maltooligosaccharides	—	—	Classical aqueous control (in %)
Activity + Stability - Product Formation	Total yield in maltooligosaccharides after incubation (6 hours at 30°C) in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	10%	58.7	56.8	%	100 mM sodium phosphate buffer	7	30°C	1%(wt/vol) Starch	Maltooligosaccharides	—	—	Classical aqueous control (in %)
Activity + Stability - Product Formation	Total yield in maltooligosaccharides after incubation (6 hours at 30°C) in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	20%	58.7	54.4	%	100 mM sodium phosphate buffer	7	30°C	1%(wt/vol) Starch	Maltooligosaccharides	—	—	Classical aqueous control (in %)
Activity + Stability - Product Formation	Total yield in maltooligosaccharides after incubation (6 hours at 30°C) in the presence of organic solvent, measured by HPLC	Dimethyl Sulfoxide (DMSO)	30%	58.7	48.9	%	100 mM sodium phosphate buffer	7	30°C	1%(wt/vol) Starch	Maltooligosaccharides	—	—	Classical aqueous control (in %)
Activity + Stability - Product Formation	Total yield in maltooligosaccharides after incubation (6 hours at 30°C) in the presence of organic solvent, measured by HPLC	Dimethylformamide (DMF)	5%	58.7	57.5	%	100 mM sodium phosphate buffer	7	30°C	1%(wt/vol) Starch	Maltooligosaccharides	—	—	Classical aqueous control (in %)
Activity + Stability - Product Formation	Total yield in maltooligosaccharides after incubation (6 hours at 30°C) in the presence of organic solvent, measured by HPLC	Dimethylformamide (DMF)	10%	58.7	57.6	%	100 mM sodium phosphate buffer	7	30°C	1%(wt/vol) Starch	Maltooligosaccharides	—	—	Classical aqueous control (in %)
Activity + Stability - Product Formation	Total yield in maltooligosaccharides after incubation (6 hours at 30°C) in the presence of organic solvent, measured by HPLC	Dimethylformamide (DMF)	20%	58.7	52.9	%	100 mM sodium phosphate buffer	7	30°C	1%(wt/vol) Starch	Maltooligosaccharides	—	—	Classical aqueous control (in %)
Activity + Stability - Product Formation	Total yield in maltooligosaccharides after incubation (6 hours at 30°C) in the presence of organic solvent, measured by HPLC	Dimethylformamide (DMF)	30%	58.7	27.8	%	100 mM sodium phosphate buffer	7	30°C	1%(wt/vol) Starch	Maltooligosaccharides	—	—	Classical aqueous control (in %)

Visualization : Activity — Classical

One bar per measurement. Colour = solvent, shade = solvent volume.

Visualization : Activity + Stability — Product Formation