Any feedback?
Literature summary for 3.4.21.63 extracted from
- Production of alkaline protease by a genetically engineered Aspergillus oryzae U1521 (1999), J. Gen. Appl. Microbiol., 45, 99-103.
Application
| Application | Comment | Organism |
|---|---|---|
| nutrition | used in food processing, strain U1521 assumes industrial and economic importance | Aspergillus oryzae |
Cloned(Commentary)
| Cloned (Comment) | Organism |
|---|---|
| strain U1521 contains multiple copies of alkaline protease gene | Aspergillus oryzae |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| PMSF | - |
Aspergillus oryzae |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus oryzae | - |
- |
- |
| Aspergillus oryzae U152 | - |
- |
- |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 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)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| casein + H2O | - |
Aspergillus oryzae | hydrolyzed casein | - |
? | |
| casein + H2O | - |
Aspergillus oryzae U152 | hydrolyzed casein | - |
? | |
| defatted soybean complex medium + H2O | increase in production by adding lactose, casitone or casein, even glucose, starch, sucrose, maltose, or arabinose | Aspergillus oryzae | ? | - |
? | |
| 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]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 45 | - |
- |
Aspergillus oryzae |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 35 | 60 | activity is reduced by 15% at 50°C and by 66% at 55°C | Aspergillus oryzae |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | 55 | activity is reduced by 15% at 50°C and by 66% at 55°C | Aspergillus oryzae |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 8 | 9 | - |
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
