Any feedback?
Literature summary extracted from
- Purification, biochemical characterization and application of alpha-amylase produced by Aspergillus oryzae IFO-30103 (2015), Biocatal. Agricult. Biotechnol., 4, 83-90 .
No PubMed abstract available
Activating Compound
| EC Number | Activating Compound | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | tert-butyl alcohol | about 6% activating at 10-30% | Aspergillus oryzae |  |
| 3.2.1.1 | Triton X-100 | 18.2% activating at 0.1% w/v | Aspergillus oryzae | |
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | additional information | the purified alpha-amylase is successfully utilized for the improvement of antioxidant potential of wheat | Aspergillus oryzae |
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | 1,10-phenanthroline | 10.7% inhibition at 10 mM | Aspergillus oryzae | |
| 3.2.1.1 | Ca2+ | 16% activation at 1 mM, although Ca2+ is a good stabilizer it cannot activate the enzyme significantly, Ca2+ shows 41% inhibition of the enzyme at 10 mM | Aspergillus oryzae | |
| 3.2.1.1 | Cu2+ | 29% inhibition at 1 mM | Aspergillus oryzae | |
| 3.2.1.1 | EDTA | 30% inhibition at 10 mM, 20% at 5 mM | Aspergillus oryzae | |
| 3.2.1.1 | Fe3+ | 9% inhibition at 1 mM | Aspergillus oryzae | |
| 3.2.1.1 | Hg2+ | complete inhibition at 1 mM | Aspergillus oryzae | |
| 3.2.1.1 | additional information | the enzyme activity is not affected by Tween 20, Tween 40, Tween 60, and Tween 80 at 0.1% w/v | Aspergillus oryzae | |
| 3.2.1.1 | SDS | 61.8% inhibition at 0.1% w/v | Aspergillus oryzae | |
| 3.2.1.1 | Zn2+ | 25% inhibition at 1 mM | Aspergillus oryzae | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.1 | additional information | - |
additional information | Michaelis-Menten kinetics, the purified alpha-amylase reveals Km and Vmax values of 0.5% and 1000 U/mg protein for soluble starch | Aspergillus oryzae |
Localization
| EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|---|
| 3.2.1.1 | extracellular | - |
Aspergillus oryzae | - |
- |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | Ca2+ | 16% activation at 1 mM, although Ca2+ is a good stabilizer it cannot activate the enzyme significantly, Ca2+ shows 41% inhibition of the enzyme at 10 mM | Aspergillus oryzae | |
| 3.2.1.1 | Co2+ | 58% activation at 1 mM | Aspergillus oryzae | |
| 3.2.1.1 | Mg2+ | 13% activation at 1 mM | Aspergillus oryzae | |
Organic Solvent Stability
| EC Number | Organic Solvent | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | additional information | the enzyme is not or poorly affected by 10-30% of methanol, ethanol, and isoamylalcohol, and slightly activated by tert-butyl alcohol, overview | Aspergillus oryzae |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | Aspergillus oryzae | - |
- |
- |
| 3.2.1.1 | Aspergillus oryzae IFO-30103 | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.1 | native extracellular enzyme 7.1fold by acetone precipitation, gel filtration, ultrafiltration, and anion exchange chromatography | Aspergillus oryzae |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | mycelium | - |
Aspergillus oryzae | - |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 627.5 | - |
purified enzyme, pH 5.5, 50°C | Aspergillus oryzae |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.1 | amylopectin + H2O | 55% activity compared to soluble starch | Aspergillus oryzae | ? | - |
? | |
| 3.2.1.1 | amylopectin + H2O | 55% activity compared to soluble starch | Aspergillus oryzae IFO-30103 | ? | - |
? | |
| 3.2.1.1 | amylose + H2O | 90% activity compared to soluble starch | Aspergillus oryzae | ? | - |
? | |
| 3.2.1.1 | amylose + H2O | 90% activity compared to soluble starch | Aspergillus oryzae IFO-30103 | ? | - |
? | |
| 3.2.1.1 | corn starch + H2O | 60% activity compared to soluble starch | Aspergillus oryzae | ? | - |
? | |
| 3.2.1.1 | glycogen + H2O | 35% activity compared to soluble starch | Aspergillus oryzae | ? | - |
? | |
| 3.2.1.1 | glycogen + H2O | 35% activity compared to soluble starch | Aspergillus oryzae IFO-30103 | ? | - |
? | |
| 3.2.1.1 | additional information | no activity with pullulan and maltose | Aspergillus oryzae | ? | - |
? | |
| 3.2.1.1 | additional information | no activity with pullulan and maltose | Aspergillus oryzae IFO-30103 | ? | - |
? | |
| 3.2.1.1 | potato starch + H2O | 60% activity compared to soluble starch | Aspergillus oryzae | ? | - |
? | |
| 3.2.1.1 | rise starch + H2O | 70% activity compared to soluble starch | Aspergillus oryzae | ? | - |
? | |
| 3.2.1.1 | soluble starch + H2O | best substrate, 0.5% starch solution | Aspergillus oryzae | ? | - |
? | |
| 3.2.1.1 | soluble starch + H2O | best substrate, 0.5% starch solution | Aspergillus oryzae IFO-30103 | ? | - |
? | |
| 3.2.1.1 | wheat starch + H2O | 60% activity compared to soluble starch | Aspergillus oryzae | ? | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | ? | x * 51300, SDS-PAGE | Aspergillus oryzae |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 50 | - |
- |
Aspergillus oryzae |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 40 | 80 | the purified enzyme exhibits 85.4% of maximal activity at 60°C, 45.7% at 70°C, and 22.3% activity at 80°C, profile overview | Aspergillus oryzae |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 4 | 30 | purified enzyme, 7 days, completely stable | Aspergillus oryzae |
| 3.2.1.1 | 50 | - |
purified enzyme, 10 mM Ca2+, 8 h 61.9% activity remaining. Without Ca2+, the enzyme loses 50% and 100% activity within 40 min and 120 min, respectively | Aspergillus oryzae |
| 3.2.1.1 | 60 | - |
purified enzyme, without Ca2+, 50% activity remaining after 10 min, inactivation after 30 min | Aspergillus oryzae |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 5.5 | - |
- |
Aspergillus oryzae |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 3 | 7.5 | activity range, profile overview | Aspergillus oryzae |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 4.5 | 7.2 | purified enzyme, 4°C, 24 h, stable at | Aspergillus oryzae |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
