EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.4.21.63 | NaCl | 18% | Aspergillus flavus | |
3.4.21.63 | PMSF | - |
Aspergillus flavus |
EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|---|
3.4.21.63 | extracellular | - |
Aspergillus flavus | - |
- |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.4.21.63 | Aspergillus flavus | - |
var. columnaris | - |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.4.21.63 | var. columnaris, partial | Aspergillus flavus |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.4.21.63 | additional information | - |
- |
Aspergillus flavus |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.4.21.63 | casein + H2O | - |
Aspergillus flavus | hydrolyzed casein | - |
? | |
3.4.21.63 | L-Leu 4-nitroanilide hydrochloride + H2O | - |
Aspergillus flavus | ? | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.4.21.63 | 50 | 55 | casein | Aspergillus flavus |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.4.21.63 | 8.5 | 9 | - |
Aspergillus flavus |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.4.21.63 | 6 | 11 | small changes of activity between pH 6 and 11 | Aspergillus flavus |