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Literature summary for 3.2.1.1 extracted from

  • Yagar, H.; Ertan, F.; Balkan, B.
    Comparison of some properties of free and immobilized alpha-amylase by Aspergillus sclerotiorum in calcium alginate gel beads (2008), Prep. Biochem. Biotechnol., 38, 13-23.
    View publication on PubMed

General Stability

General Stability Organism
entrapment within calcium alginate gel beads improves the thermal ans storage stability of alpha-amylase Aspergillus sclerotiorum

Organism

Organism UniProt Comment Textmining
Aspergillus sclerotiorum
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
soluble starch + H2O 97.5% hydrolysis of soluble starch by soluble enzyme, 92.2% hydrolysis of soluble starch by the enzyme immobilized in calcium alginate breads Aspergillus sclerotiorum ?
-
?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
40
-
soluble enzyme and enzyme immobilized in calcium alginate gel beads Aspergillus sclerotiorum

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
56
-
midpoint of thermal inactivation, soluble enzyme Aspergillus sclerotiorum
60
-
half-life: 164.2 min for enzyme immobilized in calcium alginate gel beads, 26.2 min for soluble enzyme Aspergillus sclerotiorum
65
-
midpoint of thermal inactivation for enzyme immobilized in calcium alginate beads Aspergillus sclerotiorum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5
-
soluble enzyme and enzyme immobilized in calcium alginate gel beads Aspergillus sclerotiorum