Cloned (Comment) | Organism |
---|---|
AmyD | Aspergillus niger |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | Km for potato starch in the hydrolysis reaction is between 0.02 and 0.05% starch (w/v), AmyD | Aspergillus niger |
Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
intracellular | AmyD | Aspergillus niger | 5622 | - |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus niger | - |
- |
- |
Purification (Comment) | Organism |
---|---|
AmyD | Aspergillus niger |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
2.2 | - |
AmyD | Aspergillus niger |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
amylopectin + H2O | 66% of the activity with potato starch, AmyD | Aspergillus niger | ? | - |
? | |
amylose + H2O | 101% of the activity with potato starch, AmyD | Aspergillus niger | ? | - |
? | |
glycogen + H2O | 3.6% of the activity with potato starch, AmyD | Aspergillus niger | ? | - |
? | |
starch + H2O | AmyD produces mainly maltotriose | Aspergillus niger | maltotriose + ? | - |
? |
Synonyms | Comment | Organism |
---|---|---|
AmyD | - |
Aspergillus niger |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
35 | - |
10 min, stable | Aspergillus niger |
40 | - |
10 min, about 15% loss of activity | Aspergillus niger |
45 | - |
10 min, about 80% loss of activity | Aspergillus niger |
50 | - |
10 min, complete loss of activity | Aspergillus niger |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5.5 | 6.5 | AmyD | Aspergillus niger |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
5 | 8 | pH 5.0: about 80% of maximal activity, pH 8.0: about 50% of maximal activity, AmyD | Aspergillus niger |