EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.3 | acarbose | 0.1 mM, 93.2% loss of activity | Aspergillus oryzae |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.2.1.3 | 0.096 | - |
maltohexaose | - |
Aspergillus oryzae | |
3.2.1.3 | 0.097 | - |
maltoheptaose | - |
Aspergillus oryzae | |
3.2.1.3 | 0.116 | - |
maltopentaose | - |
Aspergillus oryzae | |
3.2.1.3 | 0.224 | - |
maltotetraose | - |
Aspergillus oryzae | |
3.2.1.3 | 0.368 | - |
maltotriose | - |
Aspergillus oryzae | |
3.2.1.3 | 1.015 | - |
maltose | - |
Aspergillus oryzae |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 68400 | - |
1 * 68400, SDS-PAGE | Aspergillus oryzae |
3.2.1.3 | 79500 | - |
equilibrium sedimentation | Aspergillus oryzae |
3.2.1.3 | 81000 | - |
gel filtration | Aspergillus oryzae |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.3 | Aspergillus oryzae | - |
- |
- |
EC Number | Posttranslational Modification | Comment | Organism |
---|---|---|---|
3.2.1.3 | glycoprotein | 4.8% glucosamine and 7.8% neutral saccharide | Aspergillus oryzae |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.3 | - |
Aspergillus oryzae |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.2.1.3 | cell culture | solid culture on steamed rice | Aspergillus oryzae | - |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | additional information | - |
- |
Aspergillus oryzae |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.3 | amylose + H2O | - |
Aspergillus oryzae | glucose + ? | - |
? | |
3.2.1.3 | glycogen + H2O | - |
Aspergillus oryzae | glucose + ? | - |
? | |
3.2.1.3 | maltoheptaose + H2O | - |
Aspergillus oryzae | ? | - |
? | |
3.2.1.3 | maltohexaose + H2O | - |
Aspergillus oryzae | ? | - |
? | |
3.2.1.3 | maltopentaose + H2O | - |
Aspergillus oryzae | ? | - |
? | |
3.2.1.3 | maltose + H2O | - |
Aspergillus oryzae | 2 glucose | - |
? | |
3.2.1.3 | maltotetraose + H2O | - |
Aspergillus oryzae | ? | - |
? | |
3.2.1.3 | maltotriose + H2O | - |
Aspergillus oryzae | maltose + glucose | - |
? | |
3.2.1.3 | starch + H2O | soluble | Aspergillus oryzae | glucose + ? | beta-glucose and maltooligosaccharides | ? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
3.2.1.3 | monomer | 1 * 68400, SDS-PAGE | Aspergillus oryzae |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 56 | - |
- |
Aspergillus oryzae |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 35 | 60 | 35°C: about 50% of maximal activity, 60°C: about 90% of maximal activity | Aspergillus oryzae |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 40 | - |
40 min, stable | Aspergillus oryzae |
3.2.1.3 | 46 | - |
40 min, about 20% loss of activity | Aspergillus oryzae |
3.2.1.3 | 52 | - |
40 min, about 40% loss of activity | Aspergillus oryzae |
3.2.1.3 | 56 | - |
40 min, about 85% loss of activity | Aspergillus oryzae |
3.2.1.3 | 60 | - |
40 min, complete loss of activity | Aspergillus oryzae |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 4 | 4.5 | - |
Aspergillus oryzae |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 3 | 6 | pH 3.0: about 60% of maximal activity, pH 6.0: about 55% of maximal activity | Aspergillus oryzae |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 4.5 | 8.5 | 37°C, 24 h, stable | Aspergillus oryzae |