| Species : |
Bacillus sp. |
| Source : |
E.coli |
| Description : |
Tomato Brown Rugose Fruit Virus (ToBRFV) is an emerging, highly virulent virus that seriously threatens global production of tomatoes and peppers. |
| Form : |
Solution containing 35 mM NaHepes buffer (pH 7.5), 750 mM NaCl, 200 mM Imidazole, 3.5 mM CaCl2, and 25% (v/v) glycerol |
| Bio-activity : |
The substrate specificity and kinetic properties are detailed in the referenced publication provided below. To perform enzyme assays and determine specific activity values, adhere to the methodology outlined in the cited paper(s). |
| Molecular Mass : |
~77.34 kDa |
| Purity : |
>90% by SDS-PAGE |
| Storage : |
Store at -20 centigrade. |
| Concentration : |
0.25 mg/mL |
| E.C. : |
2.4.1.19 |
| Substrate Specificity : |
Hydrolyses starch and amylose |
| Temperature and pH optima : |
The pH optimum for enzymatic activity is 9 while temperature optimum is 40 centigrade. |
| Reference : |
1. Kimura et al. (1990) Agric Biol Chem. 54(3):641-8.
2. Kanai et al. (2001) J Biochem. 129(4):593-8. |
