Inhibitors | Comment | Organism | Structure |
---|---|---|---|
acarbose | 0.1 mM, 93.2% loss of activity | Aspergillus oryzae |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.096 | - |
maltohexaose | - |
Aspergillus oryzae | |
0.097 | - |
maltoheptaose | - |
Aspergillus oryzae | |
0.116 | - |
maltopentaose | - |
Aspergillus oryzae | |
0.224 | - |
maltotetraose | - |
Aspergillus oryzae | |
0.368 | - |
maltotriose | - |
Aspergillus oryzae | |
1.015 | - |
maltose | - |
Aspergillus oryzae |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
68400 | - |
1 * 68400, SDS-PAGE | Aspergillus oryzae |
79500 | - |
equilibrium sedimentation | Aspergillus oryzae |
81000 | - |
gel filtration | Aspergillus oryzae |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus oryzae | - |
- |
- |
Posttranslational Modification | Comment | Organism |
---|---|---|
glycoprotein | 4.8% glucosamine and 7.8% neutral saccharide | Aspergillus oryzae |
Purification (Comment) | Organism |
---|---|
- |
Aspergillus oryzae |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
cell culture | solid culture on steamed rice | Aspergillus oryzae | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
additional information | - |
- |
Aspergillus oryzae |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
amylose + H2O | - |
Aspergillus oryzae | glucose + ? | - |
? | |
glycogen + H2O | - |
Aspergillus oryzae | glucose + ? | - |
? | |
maltoheptaose + H2O | - |
Aspergillus oryzae | ? | - |
? | |
maltohexaose + H2O | - |
Aspergillus oryzae | ? | - |
? | |
maltopentaose + H2O | - |
Aspergillus oryzae | ? | - |
? | |
maltose + H2O | - |
Aspergillus oryzae | 2 glucose | - |
? | |
maltotetraose + H2O | - |
Aspergillus oryzae | ? | - |
? | |
maltotriose + H2O | - |
Aspergillus oryzae | maltose + glucose | - |
? | |
starch + H2O | soluble | Aspergillus oryzae | glucose + ? | beta-glucose and maltooligosaccharides | ? |
Subunits | Comment | Organism |
---|---|---|
monomer | 1 * 68400, SDS-PAGE | Aspergillus oryzae |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
56 | - |
- |
Aspergillus oryzae |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
35 | 60 | 35°C: about 50% of maximal activity, 60°C: about 90% of maximal activity | Aspergillus oryzae |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
40 | - |
40 min, stable | Aspergillus oryzae |
46 | - |
40 min, about 20% loss of activity | Aspergillus oryzae |
52 | - |
40 min, about 40% loss of activity | Aspergillus oryzae |
56 | - |
40 min, about 85% loss of activity | Aspergillus oryzae |
60 | - |
40 min, complete loss of activity | Aspergillus oryzae |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
4 | 4.5 | - |
Aspergillus oryzae |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
3 | 6 | pH 3.0: about 60% of maximal activity, pH 6.0: about 55% of maximal activity | Aspergillus oryzae |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
4.5 | 8.5 | 37°C, 24 h, stable | Aspergillus oryzae |