Activating Compound | Comment | Organism | Structure |
---|---|---|---|
NaCl | increasing activity up to 1.6 M | Aspergillus flavus |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
Cu2+ | 87% inhibition at 20 mM | Aspergillus flavus | |
Fe2+ | 22% inhibition at 20 mM | Aspergillus flavus | |
Li+ | 88% inhibition at 20 mM | Aspergillus flavus | |
Mg2+ | 61% inhibition at 20 mM | Aspergillus flavus | |
Zn2+ | 25% inhibition at 20 mM | Aspergillus flavus |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
1.4 | - |
p-nitrophenyl-alpha-D-mannopyranoside | - |
Aspergillus flavus |
Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
extracellular | - |
Aspergillus flavus | - |
- |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus flavus | - |
- |
- |
Purification (Comment) | Organism |
---|---|
partial | Aspergillus flavus |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
cell culture | - |
Aspergillus flavus | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
87.7 | - |
- |
Aspergillus flavus |
Storage Stability | Organism |
---|---|
-10°C, several weeks | Aspergillus flavus |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
p-nitrophenyl-alpha-D-mannopyranoside + H2O | - |
Aspergillus flavus | p-nitrophenol + alpha-D-mannopyranose | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
37 | 40 | - |
Aspergillus flavus |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | - |
complete loss of activity after 15 min | Aspergillus flavus |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
4.2 | 4.5 | - |
Aspergillus flavus |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
6.3 | 6.8 | most stable within | Aspergillus flavus |