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Literature summary extracted from
- Purification and some properties of the extracellular alpha-amylase from Aspergillus awamori (1985), Can. J. Microbiol., 31, 149-153.
No PubMed abstract available
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | Hg2+ | 1 mM HgCl2, 89.5% inhibition | Aspergillus awamori |  |
| 3.2.1.1 | maltose | uncompetitive inhibition | Aspergillus awamori | |
| 3.2.1.1 | Pb2+ | potent inhibition | Aspergillus awamori | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.1 | additional information | - |
additional information | 1.0 g/l for starch | Aspergillus awamori |
Localization
| EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|---|
| 3.2.1.1 | extracellular | - |
Aspergillus awamori | - |
- |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 54000 | - |
x * 54000, SDS-PAGE | Aspergillus awamori |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | Aspergillus awamori | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.1 | - |
Aspergillus awamori |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | culture medium | - |
Aspergillus awamori | - |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | additional information | - |
- |
Aspergillus awamori |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.1 | starch + H2O | - |
Aspergillus awamori | additional information | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | ? | x * 54000, SDS-PAGE | Aspergillus awamori |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 50 | - |
- |
Aspergillus awamori |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 25 | 70 | 25°C: about 30% of maximal activity, 70°C: about 35% of maximal activity | Aspergillus awamori |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 45 | - |
1 h, retains more than 80% of the activity | Aspergillus awamori |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 4.8 | 5 | - |
Aspergillus awamori |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 3.5 | 6.5 | stable | Aspergillus awamori |
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