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Literature summary for 3.2.1.1 extracted from

  • Ali, F.S.; Abdel-Moneim, A.A.
    Physico-chemical properties of Aspergillus flavus var. columnaris alpha-amylase (1989), Zentralbl. Mikrobiol., 144, 615-621.
    View publication on PubMed
Search for more literature for 3.2.1.1

General Stability

General Stability Organism
repeated freezing at -5°C and thawing has no effect Aspergillus flavus

Inhibitors

Inhibitors Comment Organism Structure
arabitol competitive Aspergillus flavus
Ca2+ 0.01 M CaCl2, 3% loss of activity after 1 h, in presence of 0.01 M Na2-EDTA, complete inactivation after 1 h Aspergillus flavus
erythritol competitive Aspergillus flavus
ethylene glycol
-
 Aspergillus flavus
glycerol competitive Aspergillus flavus
mannitol competitive Aspergillus flavus
Na2-EDTA 0.01 M, 1% loss of activity after 1 h, in presence of 0.01 M CaCl2, complete inactivation after 1 h Aspergillus flavus
sorbitol competitive Aspergillus flavus
xylitol competitive Aspergillus flavus

Organism

Organism UniProt Comment Textmining
Aspergillus flavus
-
 var. columnaris
-

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50
-
 at pH 4.6, in presence of 0.005 M Na2-EDTA Aspergillus flavus
55
-
 at pH 4.6, with buffer only Aspergillus flavus
60
-
 at pH 4.6, addition of 0.005 M CaCl2 Aspergillus flavus

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
25
-
 4 h, stable Aspergillus flavus
60
-
 10 min, 96% loss of activity in absence of Ca2+, 10% loss of activity in presence of 0.01 M CaCl2 Aspergillus flavus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5
-
 alpha-amylase only Aspergillus flavus
5.6
-
 in presence of 0.01 M CaCl2 or Na2-EDTA Aspergillus flavus