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Literature summary extracted from

  • Impoolsup, A.; Bhumiratana, A.; Flegel, T.W.
    Isolation of alkaline and neutral proteases from Aspergillus flavus var. columnaris, a soy sauce koji mold (1981), Appl. Environ. Microbiol., 42, 619-628.
    View publication on PubMedView publication on EuropePMC

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.4.21.63 NaCl 18% Aspergillus flavus
3.4.21.63 PMSF
-
Aspergillus flavus

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.4.21.63 extracellular
-
Aspergillus flavus
-
-

Organism

EC Number Organism UniProt Comment Textmining
3.4.21.63 Aspergillus flavus
-
var. columnaris
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.4.21.63 var. columnaris, partial Aspergillus flavus

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.4.21.63 additional information
-
-
Aspergillus flavus

Substrates and Products (Substrate)

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 ?
-
?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.4.21.63 50 55 casein Aspergillus flavus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.21.63 8.5 9
-
Aspergillus flavus

pH Range

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