EC Number | Protein Variants | Comment | Organism |
---|---|---|---|
3.2.1.1 | additional information | immobilization of the enzyme on Celite by an adsoption method with a yield of 87.6% adsorbed enzyme, evaluation of enzyme parameters, which shows improved operational stability, storage stability, and thermal stability, overview | Penicillium griseofulvum |
EC Number | General Stability | Organism |
---|---|---|
3.2.1.1 | enzyme immobilization on Celite increases its stability | Penicillium griseofulvum |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.1 | 3 starch + 2 H2O | Penicillium griseofulvum | - |
3 malto-oligosaccharides + D-glucose + maltose | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.1 | Penicillium griseofulvum | - |
- |
- |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.2.1.1 | additional information | solid state fermentation | Penicillium griseofulvum | - |
EC Number | Storage Stability | Organism |
---|---|---|
3.2.1.1 | enzyme immobilization on Celite increases the storage stability | Penicillium griseofulvum |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.1 | 3 starch + 2 H2O | - |
Penicillium griseofulvum | 3 malto-oligosaccharides + D-glucose + maltose | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 40 | - |
immobilized and free enzyme | Penicillium griseofulvum |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | additional information | - |
enzyme immobilization on Celite increases the thermal stability | Penicillium griseofulvum |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 5.5 | - |
immobilized and free enzyme | Penicillium griseofulvum |