E3.2.1.1A

K07405 E3.2.1.1A; alpha-amylase [EC:3.2.1.1]

Protein Function: alpha-amylase [EC:3.2.1.1]

DBLinks
Proteins
protein id name function taxonomy source
Q59006 AMYA_METJA Putative alpha-amylase Methanocaldococcus jannaschii DSM 2661
BACCELL_03352 BACCELL_03352 glycosyl hydrolase, family 57 Bacteroides cellulosilyticus DSM 14838
BACEGG_01272 BACEGG_01272 glycosyl hydrolase, family 57 Bacteroides eggerthii DSM 20697
BACOVA_05105 BACOVA_05105 glycosyl hydrolase, family 57 Bacteroides ovatus ATCC 8483
BACSTE_03562 BACSTE_03562 glycosyl hydrolase, family 57 Bacteroides stercoris ATCC 43183
BACUNI_03400 BACUNI_03400 glycosyl hydrolase, family 57 Bacteroides uniformis ATCC 8492
BF9343_0882 BF9343_0882 putative glycosyl hydrolase Bacteroides fragilis NCTC 9343
CHU_0801 CHU_0801 a-amylase, glycoside hydrolase family 57 protein Cytophaga hutchinsonii ATCC 33406
DESPIG_00921 DESPIG_00921 glycosyl hydrolase, family 57 Desulfovibrio piger ATCC 29098
FACI_IFERC00001G1351 FACI_IFERC00001G1351 hypothetical protein Ferroplasma acidarmanus Fer1
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)