amylase
No. IND_ENZ_ID Enzyme Type Organism Length EC Number
1 IndEnz0001000001 amylase Arabidopsis thaliana (Mouse-ear cress) 548 3.2.1.2
2 IndEnz0001000002 amylase Arabidopsis thaliana (Mouse-ear cress) 575 3.2.1.2
3 IndEnz0001000003 amylase Pseudomonas stutzeri (Pseudomonas perfectomarina) 548 3.2.1.60
4 IndEnz0001000004 amylase Hordeum vulgare (Barley) 438 3.2.1.1
5 IndEnz0001000005 amylase Aspergillus oryzae (strain ATCC 42149 / RIB 40) (Yellow koji mold) 499 3.2.1.1
6 IndEnz0001000006 amylase Homo sapiens (Human) 511 3.2.1.1
7 IndEnz0001000007 amylase Paenibacillus polymyxa (Bacillus polymyxa) 1196 3.2.1.2; 3.2.1.1
8 IndEnz0001000008 amylase Mus musculus (Mouse) 511 3.2.1.1
9 IndEnz0001000009 amylase Oryza sativa subsp. japonica (Rice) 434 3.2.1.1
10 IndEnz0001000010 amylase Sus scrofa (Pig) 511 3.2.1.1
11 IndEnz0001000011 amylase Homo sapiens (Human) 511 3.2.1.1
12 IndEnz0001000012 amylase Bacillus licheniformis 512 3.2.1.1
13 IndEnz0001000013 amylase Mus musculus (Mouse) 508 3.2.1.1
14 IndEnz0001000014 amylase Mycolicibacterium smegmatis (strain ATCC 700084 / mc(2)155) (Mycobacterium smegmatis) 593 3.2.1.1; 5.4.99.16
15 IndEnz0001000015 amylase Glycine max (Soybean) (Glycine hispida) 496 3.2.1.2
16 IndEnz0001000016 amylase Drosophila melanogaster (Fruit fly) 494 3.2.1.1
17 IndEnz0001000017 amylase Pseudoalteromonas haloplanktis (Alteromonas haloplanktis) 669 3.2.1.1
18 IndEnz0001000018 amylase Homo sapiens (Human) 511 3.2.1.1
19 IndEnz0001000019 amylase Homo sapiens (Human) 511 3.2.1.1
20 IndEnz0001000020 amylase Drosophila melanogaster (Fruit fly) 494 3.2.1.1
21 IndEnz0001000021 amylase Mycobacterium tuberculosis (strain ATCC 25618 / H37Rv) 601 3.2.1.1; 5.4.99.16
22 IndEnz0001000022 amylase Arabidopsis thaliana (Mouse-ear cress) 423 3.2.1.1
23 IndEnz0001000023 amylase Arabidopsis thaliana (Mouse-ear cress) 887 3.2.1.1
24 IndEnz0001000024 amylase Triticum aestivum (Wheat) 153
25 IndEnz0001000025 amylase Haloarcula japonica (strain ATCC 49778 / DSM 6131 / JCM 7785 / NBRC 101032 / NCIMB 13157 / TR-1) 663 3.2.1.1