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Literature summary for 3.4.21.63 extracted from

  • Impoolsup, A.; Bhumiratana, A.; Flegel, T.W.
    Isolation of alkaline and neutral proteases from Aspergillus flavus var. columnaris, a soy sauce koji mold (1981), Appl. Environ. Microbiol., 42, 619-628.
    View publication on PubMedView publication on EuropePMC
Search for more literature for 3.4.21.63

Inhibitors

Inhibitors Comment Organism Structure
NaCl 18% Aspergillus flavus
PMSF
-
 Aspergillus flavus

Localization

Localization Comment Organism GeneOntology No. Textmining
extracellular
-
 Aspergillus flavus
-
-

Organism

Organism UniProt Comment Textmining
Aspergillus flavus
-
 var. columnaris
-

Purification (Commentary)

Purification (Comment) Organism
var. columnaris, partial Aspergillus flavus

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
additional information
-
-
 Aspergillus flavus

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
casein + H2O
-
 Aspergillus flavus hydrolyzed casein
-
 ?
L-Leu 4-nitroanilide hydrochloride + H2O
-
 Aspergillus flavus ?
-
 ?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50 55 casein Aspergillus flavus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8.5 9
-
 Aspergillus flavus

pH Range

pH Minimum pH Maximum Comment Organism
6 11 small changes of activity between pH 6 and 11 Aspergillus flavus