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Literature summary extracted from
- Acid-stable alpha-amylase of black aspergilli. Part II. Some general properties (1968), Agric. Biol. Chem., 32, 104-109.
No PubMed abstract available
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | Aspergillus niger | - |
acid-stable enzyme | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.1 | starch + H2O | - |
Aspergillus niger | additional information | - |
? |  |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 60 | - |
15 min, retains about 90% of its original activity | Aspergillus niger |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 5 | - |
- |
Aspergillus niger |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 2.5 | 5 | pH 2.5: 56% of maximal activity, pH 5.0: maximal activity | Aspergillus niger |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 2.2 | - |
37°C, 30 min, 13% loss of activity | Aspergillus niger |
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Release 2023.1 (January 2023)
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