Activation of fungal alpha-amylase by dithioerythritol.
The activity of fungal alpha-amylase has been shown to be influenced by disulfide-reducing reagents. Thus, the enzymatic activity increases in the presence of dithioerythritol or 2-mercaptoethanol. L-Cysteine is also capable of increasing the activity, but the activation competes with an inactivation reaction which dominates at higher reagent concentrations (greater than 20 mM). A possible scheme interpreting the results is given.
D000681:Amylases / Q000378:metabolism*; D001236:Aspergillus oryzae / Q000201:enzymology; D002474:Cell-Free System; D003545:Cysteine / Q000494:pharmacology; D004226:Dithioerythritol / Q000494:pharmacology*; D004229:Dithiothreitol / Q000031:analogs & derivatives*; D004789:Enzyme Activation; D007460:Iodoacetamide / Q000494:pharmacology; D008623:Mercaptoethanol / Q000494:pharmacology; D000516:alpha-Amylases / Q000378:metabolism*
D008623:Mercaptoethanol; D004226:Dithioerythritol; D000681:Amylases; D000516:alpha-Amylases; D003545:Cysteine; D004229:Dithiothreitol; D007460:Iodoacetamide