数据之源，洞见之始

Protein Function: alpha-amylase [EC:3.2.1.1]

DBLinks

• KEGG: K01176
• EC Number: 3.2.1.1

Reactions

reaction id	name	note
KEGG:R02108	1,4-alpha-D-glucan glucanohydrolase	Starch + H2O <=> Dextrin + Starch
KEGG:R02112	1,4-alpha-D-glucan maltohydrolase	ec 3.2.1.1 and 3.2.1.133 form alpha-maltose [CPD:C00897]
KEGG:R06209	G10545 + C00001<=>G10545 + G10545	Starch(n+m) + H2O <=> Starch(n) + Starch(m)
KEGG:R11262	maltodextrin maltohydrolase	ec 3.2.1.1 and 3.2.1.133 form alpha-maltose [CPD:C00897]
BioCyc:ALPHA-AMYL-RXN	1-4-alpha-D-Glucan + ∞ WATER --> ∞ 1-4-alpha-D-Glucan	In general the reaction is the endohydrolysis of 1,4-α-D-glucosidic linkages in polysaccharides containing three or more 1,4-α-linked D-glucose units.
BioCyc:RXN0-5181	1-4-alpha-D-Glucan + ∞ WATER --> 1-4-alpha-D-Glucan + MALTOHEXAOSE
BioCyc:3.2.1.1-RXN	Starch + WATER --> MALTOSE + Glucose	Endohydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides containing three or more (1→4)-α-linked D-glucose units.Acts on starch, glycogen and related polysaccharides and oligosaccharides in a random manner; reducing groups are liberated in the α-configuration. The term "α" relates to the initial anomeric configuration of the free sugar group released and not to the configuration of the linkage hydrolysed.
BioCyc:RXN-1823	Starch + ∞ WATER --> Large-branched-glucans
Manual Audit:BIOCAD_RXN-104076	Starch hydrolysis (α-amylase)	Endohydrolysis of α-(1→4)-D-glucosidic linkages in starch to release maltooligosaccharides. P00692 (AmyE, Bacillus subtilis); P04786 (AmyA, Aspergillus oryzae)