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Literature summary extracted from

  • Samarntarn, W.; Cheevadhanarak, S.; Tanticharoen, M.
    Production of alkaline protease by a genetically engineered Aspergillus oryzae U1521 (1999), J. Gen. Appl. Microbiol., 45, 99-103.
    View publication on PubMed

Application

EC Number Application Comment Organism
3.4.21.63 nutrition used in food processing, strain U1521 assumes industrial and economic importance Aspergillus oryzae

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.4.21.63 strain U1521 contains multiple copies of alkaline protease gene Aspergillus oryzae

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.4.21.63 PMSF
-
 Aspergillus oryzae

Organism

EC Number Organism UniProt Comment Textmining
3.4.21.63 Aspergillus oryzae
-
-
-
3.4.21.63 Aspergillus oryzae U152
-
-
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.4.21.63 additional information
-
 584000 U/g, one unit is the amount of enzyme that produces TCA mixture-soluble materials equivalent to 1 microgram of tyrosine from casein per min at pH 9.0 and 45°C Aspergillus oryzae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.21.63 casein + H2O
-
 Aspergillus oryzae hydrolyzed casein
-
 ?
3.4.21.63 casein + H2O
-
 Aspergillus oryzae U152 hydrolyzed casein
-
 ?
3.4.21.63 defatted soybean complex medium + H2O increase in production by adding lactose, casitone or casein, even glucose, starch, sucrose, maltose, or arabinose Aspergillus oryzae ?
-
 ?
3.4.21.63 defatted soybean complex medium + H2O increase in production by adding lactose, casitone or casein, even glucose, starch, sucrose, maltose, or arabinose Aspergillus oryzae U152 ?
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.4.21.63 45
-
-
 Aspergillus oryzae

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.4.21.63 35 60 activity is reduced by 15% at 50°C and by 66% at 55°C Aspergillus oryzae

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.4.21.63 50 55 activity is reduced by 15% at 50°C and by 66% at 55°C Aspergillus oryzae

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.21.63 8 9
-
 Aspergillus oryzae