Literature summary extracted from

Lopez, C.; Torrado, A.; Guerra, N.P.; Pastrana, L.
Optimization of solid-state enzymatic hydrolysis of chestnut using mixtures of alpha-amylase and glucoamylase (2005), J. Agric. Food Chem., 53, 989-995.

Application

EC Number	Application	Comment	Organism
3.2.1.3	nutrition	optimization of solid-state enzymatic hydrolysis of chestnut in food production using the Aspergillus niger glucoamylase in concert with an alpha-amylase, overview	Aspergillus niger

Organism

EC Number	Organism	UniProt	Comment	Textmining
3.2.1.3	Aspergillus niger	-	-	-

Source Tissue

EC Number	Source Tissue	Comment	Organism	Textmining
3.2.1.3	commercial preparation	-	Aspergillus niger	-

Substrates and Products (Substrate)

EC Number	Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
3.2.1.3	starch + H2O	hydrolysis of solid-state starch from raw chestnut homogenate, composition, 30% of the raw chestnut is starch, overview	Aspergillus niger	starch + beta-D-glucose	-	?

Synonyms

EC Number	Synonyms	Comment	Organism
3.2.1.3	glucoamylase	-	Aspergillus niger

Temperature Optimum [°C]

EC Number	Temperature Optimum [°C]	Temperature Optimum Maximum [°C]	Comment	Organism
3.2.1.3	55	-	-	Aspergillus niger

Temperature Stability [°C]

EC Number	Temperature Stability Minimum [°C]	Temperature Stability Maximum [°C]	Comment	Organism
3.2.1.3	30	-	enzyme in solid-state fermentation process of chestnut, pH 6.0, about 90% remaining activity after 24 h	Aspergillus niger

pH Optimum

EC Number	pH Optimum Minimum	pH Optimum Maximum	Comment	Organism
3.2.1.3	4	-	about	Aspergillus niger

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Release 2023.1 (January 2023)