Values CatLog read from this paper
Molecular cloning and characterization of an alpha-amylase from Pichia burtonii 15-1
PMID 18071262doi:10.1271/bbb.70407Open in Browse
The paper itself is not on this site: read it at the publisher. This page lists only the values CatLog read from it.
CatLog read 20 records (52 values) from this paper: Pichia burtonii alpha-amylase (PBA), Taka-amylase A (TAA) from Pichia burtonii, Aspergillus oryzae.
Read from the paper by an AI model and checked against the paper by a second, separate AI run; code converted the units. Values are in CatLog's units; each record opens in Browse with the line the paper prints and the checks.
| Enzyme | Organism | Substrate | kcat (s⁻¹) | Km (mM) | kcat/Km (mM⁻¹ s⁻¹) | Conditions | Open record |
|---|---|---|---|---|---|---|---|
| Pichia burtonii alpha-amylase (PBA) | Pichia burtonii | alpha-cyclodextrin | 0.399 | 14.9 | 0.0268 | pH 5.6, 40 °C | Open record: Pichia burtonii alpha-amylase (PBA), alpha-cyclodextrin |
| Pichia burtonii alpha-amylase (PBA) | Pichia burtonii | beta-cyclodextrin | 31.1 | 12.3 | 2.53 | pH 5.6, 40 °C | Open record: Pichia burtonii alpha-amylase (PBA), beta-cyclodextrin |
| Pichia burtonii alpha-amylase (PBA) | Pichia burtonii | gamma-cyclodextrin | 64.6 | 2.35 | 27.6 | pH 5.6, 40 °C | Open record: Pichia burtonii alpha-amylase (PBA), gamma-cyclodextrin |
| Pichia burtonii alpha-amylase (PBA) | Pichia burtonii | maltohexaose | 44.2 | 0.71 | 62.2 | pH 5.6, 40 °C | Open record: Pichia burtonii alpha-amylase (PBA), maltohexaose |
| Pichia burtonii alpha-amylase (PBA) | Pichia burtonii | maltopentaose | 37.2 | 0.55 | 67.8 | pH 5.6, 40 °C | Open record: Pichia burtonii alpha-amylase (PBA), maltopentaose |
| Pichia burtonii alpha-amylase (PBA) | Pichia burtonii | maltose | 0.0258 | 6.4 | 0.00405 | pH 5.6, 40 °C | Open record: Pichia burtonii alpha-amylase (PBA), maltose |
| Pichia burtonii alpha-amylase (PBA) | Pichia burtonii | maltotetraose | 5.87 | 0.48 | 12.3 | pH 5.6, 40 °C | Open record: Pichia burtonii alpha-amylase (PBA), maltotetraose |
| Pichia burtonii alpha-amylase (PBA) | Pichia burtonii | maltotriose | 0.24 | 28.6 | 0.00826 | pH 5.6, 40 °C | Open record: Pichia burtonii alpha-amylase (PBA), maltotriose |
| Pichia burtonii alpha-amylase (PBA) | Pichia burtonii | pullulan | 0.085 | — | — | pH 5.6, 40 °C | Open record: Pichia burtonii alpha-amylase (PBA), pullulan |
| Pichia burtonii alpha-amylase (PBA) | Pichia burtonii | soluble starch | 91.4 | — | — | pH 5.6, 40 °C | Open record: Pichia burtonii alpha-amylase (PBA), soluble starch |
| Taka-amylase A (TAA) | Aspergillus oryzae | alpha-cyclodextrin | 0.24 | 9.39 | 0.0255 | pH 5.3, 25 °C | Open record: Taka-amylase A (TAA), alpha-cyclodextrin |
| Taka-amylase A (TAA) | Aspergillus oryzae | beta-cyclodextrin | 1.31 | 9.13 | 0.144 | pH 5.3, 25 °C | Open record: Taka-amylase A (TAA), beta-cyclodextrin |
| Taka-amylase A (TAA) | Aspergillus oryzae | gamma-cyclodextrin | 180 | 3.33 | 54 | pH 5.3, 25 °C | Open record: Taka-amylase A (TAA), gamma-cyclodextrin |
| Taka-amylase A (TAA) | Aspergillus oryzae | maltohexaose | 277 | 6.77 | 40.9 | pH 5.3, 25 °C | Open record: Taka-amylase A (TAA), maltohexaose |
| Taka-amylase A (TAA) | Aspergillus oryzae | maltopentaose | 30.4 | 4.5 | 6.75 | pH 5.3, 25 °C | Open record: Taka-amylase A (TAA), maltopentaose |
| Taka-amylase A (TAA) | Aspergillus oryzae | maltose | 0.0181 | 129 | 1.5 × 10⁻⁴ | pH 5.3, 25 °C | Open record: Taka-amylase A (TAA), maltose |
| Taka-amylase A (TAA) | Aspergillus oryzae | maltotetraose | 11.2 | 3.11 | 3.6 | pH 5.3, 25 °C | Open record: Taka-amylase A (TAA), maltotetraose |
| Taka-amylase A (TAA) | Aspergillus oryzae | maltotriose | 2.51 | 45.7 | 0.0549 | pH 5.3, 25 °C | Open record: Taka-amylase A (TAA), maltotriose |
| Taka-amylase A (TAA) | Aspergillus oryzae | pullulan | 11.3 | — | — | pH 5.3, 25 °C | Open record: Taka-amylase A (TAA), pullulan |
| Taka-amylase A (TAA) | Aspergillus oryzae | soluble starch | 194 | — | — | pH 5.3, 25 °C | Open record: Taka-amylase A (TAA), soluble starch |