General Stability | Organism |
---|---|
entrapment within calcium alginate gel beads improves the thermal ans storage stability of alpha-amylase | Aspergillus sclerotiorum |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus sclerotiorum | - |
- |
- |
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 Maximum [°C] | Comment | Organism |
---|---|---|---|
40 | - |
soluble enzyme and enzyme immobilized in calcium alginate gel beads | Aspergillus sclerotiorum |
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 Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5 | - |
soluble enzyme and enzyme immobilized in calcium alginate gel beads | Aspergillus sclerotiorum |