Table 1. Comparison of basic properties of characterized isoamylases.
| Organism | Gene ID | Protein size (AA) | Opt. Temp & pH | Sp act. IU/mg (U/mg*) | Half life time (condition) | Ref. |
|---|---|---|---|---|---|---|
| Sulfolobus tokodaii | 24473558 | 716 | 85 oC, pH 5.5 | 6.4 (1759*) | 3.5 h (90 oC, + Mg2+) | This Study |
| Sulfolobus solfataricus | 15896971 | 718 | 75 oC, pH 5.0 | 16.7 (4600*) | 2 h (85 oC) | 7 |
| Bacillus lentus | 493116169 | 886 | 70 oC, pH 5.5-8.5 | 53 (6,535*) | <1 h, 80 oC | 8,17 |
| Flavobacterium odoratum | 5672639 | 762 | 37 oC, pH 6.0-7.0 | 172 | NA | 31 |
| Phaseolus vulgaris (kidney bean) | ||||||
| Pseudomonas amyloderamosa | 151294 | 771 | 52 oC, pH 3–4 | 59 | NA | 32 |
| Oryza sativa (rice) | 3252793 | 733 | 30 oC, pH 6.5–7 | 51.2 | NA | 33 |
| Pectobacterium chrysanthemi PY35 | 22074054 | 657 | 40 oC, pH 7.0 | NA | NA | 22 |
| Solanum tuberosum (potato) | 568214804 | 793 | 30 oC, pH 6 | 0.1 | NA | 34 |
*Not international unit.
Unit was measured based on the iodine-stain method.