α-amylase (gene htur2110) from Haloterrigena turkmenica DSM-5511

Enzyme Description

Species

Haloterrigena turkmenica DSM-5511 ↗

Extremophile

Yes "halophilic" organism

EC Number

3.2.1.1 ↗

Sequence

Length: 439 amino acids

MSDDTDRRSGDGIDDAMSRRALISTAAMAGVSLTGVGSASAGTGSGERVFFQYFHETWPTITDTLSTVADRGYDGVWIQAPQESELTWSDQDGRNDPPLGYQPVDFRSFDSEFGTEADLNRLVETAHEHGLEVYVDCVMNHMAANRGYDFPQFKEKHFHTHVGSIDDWDDEHQVEHGNLLGLKDLAQLEDHGHEDTAPYVREQLYDYMKKIADTGADGYRYDAVKHVEREYWEQYANQWADEFGMSRVGEVFDGGVDYVQNYIDTGMNAFDYPLYFVMEEVFDYGDMSKLDGAGVVAQDPFHSWPFVQNHDEGAPPQYHLAHAFVLTIEGTPMVYNLYPDEILDDDAITNMVWVKTNLAGGTTYWRHTDSDLAVYERQNNLLVGLNNNTDSWRSKWVYTTWSDETLKDYSGNADDIDVNGDGWVEVSVPPEGWVFYAPY

Marco Santorelli et al. (2016) — Isolation and characterisation of a novel alpha-amylase from the extreme haloarchaeon Haloterrigena turkmenica

International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2016.07.001 ↗ · Activity - Classical

7 measurements ▼

Database ID

UniProt: D2RTP2 ↗

Sequence Annotation

Explicit - Provided

Protein Source

Purified, archaeon Haloterrigena turkmenica DSM-5511

Experimental Data (7 measurements)

7 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 (colorimetric assay, change in iodine–starch absorbance measurement, 660 nm) in the presence of organic solvent	Acetone	20%	100.0	3.2	%	50 mM Tris-HCl buffer, 2M NaCl	8.5	55°C	0.2% Soluble potato starch	Reducing sugars	—	Yes, "constant agitation"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (colorimetric assay, change in iodine–starch absorbance measurement, 660 nm) in the presence of organic solvent	Methanol	20%	100.0	10.2	%	50 mM Tris-HCl buffer, 2M NaCl	8.5	55°C	0.2% Soluble potato starch	Reducing sugars	—	Yes, "constant agitation"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (colorimetric assay, change in iodine–starch absorbance measurement, 660 nm) in the presence of organic solvent	Ethanol	20%	100.0	11.7	%	50 mM Tris-HCl buffer, 2M NaCl	8.5	55°C	0.2% Soluble potato starch	Reducing sugars	—	Yes, "constant agitation"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (colorimetric assay, change in iodine–starch absorbance measurement, 660 nm) in the presence of organic solvent	1-Propanol	20%	100.0	12.5	%	50 mM Tris-HCl buffer, 2M NaCl	8.5	55°C	0.2% Soluble potato starch	Reducing sugars	—	Yes, "constant agitation"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (colorimetric assay, change in iodine–starch absorbance measurement, 660 nm) in the presence of organic solvent	1-Butanol	20%	100.0	29.2	%	50 mM Tris-HCl buffer, 2M NaCl	8.5	55°C	0.2% Soluble potato starch	Reducing sugars	—	Yes, "constant agitation"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (colorimetric assay, change in iodine–starch absorbance measurement, 660 nm) in the presence of organic solvent	n-Hexane	20%	100.0	109.5	%	50 mM Tris-HCl buffer, 2M NaCl	8.5	55°C	0.2% Soluble potato starch	Reducing sugars	—	Yes, "constant agitation"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (colorimetric assay, change in iodine–starch absorbance measurement, 660 nm) in the presence of organic solvent	Chloroform	20%	100.0	105.7	%	50 mM Tris-HCl buffer, 2M NaCl	8.5	55°C	0.2% Soluble potato starch	Reducing sugars	—	Yes, "constant agitation"	Classical aqueous control (in %)

Activity - Classical	Activity measured by absorbance spectrophotometry (colorimetric assay, change in iodine–starch absorbance measurement, 660 nm) in the presence of organic solvent	Acetone	20%	100.0	3.2	%	50 mM Tris-HCl buffer, 2M NaCl	8.5	55°C	0.2% Soluble potato starch	Reducing sugars	—	Yes, "constant agitation"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (colorimetric assay, change in iodine–starch absorbance measurement, 660 nm) in the presence of organic solvent	Methanol	20%	100.0	10.2	%	50 mM Tris-HCl buffer, 2M NaCl	8.5	55°C	0.2% Soluble potato starch	Reducing sugars	—	Yes, "constant agitation"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (colorimetric assay, change in iodine–starch absorbance measurement, 660 nm) in the presence of organic solvent	Ethanol	20%	100.0	11.7	%	50 mM Tris-HCl buffer, 2M NaCl	8.5	55°C	0.2% Soluble potato starch	Reducing sugars	—	Yes, "constant agitation"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (colorimetric assay, change in iodine–starch absorbance measurement, 660 nm) in the presence of organic solvent	1-Propanol	20%	100.0	12.5	%	50 mM Tris-HCl buffer, 2M NaCl	8.5	55°C	0.2% Soluble potato starch	Reducing sugars	—	Yes, "constant agitation"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (colorimetric assay, change in iodine–starch absorbance measurement, 660 nm) in the presence of organic solvent	1-Butanol	20%	100.0	29.2	%	50 mM Tris-HCl buffer, 2M NaCl	8.5	55°C	0.2% Soluble potato starch	Reducing sugars	—	Yes, "constant agitation"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (colorimetric assay, change in iodine–starch absorbance measurement, 660 nm) in the presence of organic solvent	n-Hexane	20%	100.0	109.5	%	50 mM Tris-HCl buffer, 2M NaCl	8.5	55°C	0.2% Soluble potato starch	Reducing sugars	—	Yes, "constant agitation"	Classical aqueous control (in %)
Activity - Classical	Activity measured by absorbance spectrophotometry (colorimetric assay, change in iodine–starch absorbance measurement, 660 nm) in the presence of organic solvent	Chloroform	20%	100.0	105.7	%	50 mM Tris-HCl buffer, 2M NaCl	8.5	55°C	0.2% Soluble potato starch	Reducing sugars	—	Yes, "constant agitation"	Classical aqueous control (in %)

Visualization : Activity — Classical

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

Structure

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