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Literature summary extracted from
- Evaluating the Potential for Enzymatic Acrylamide Mitigation in a Range of Food Products Using an Asparaginase from Aspergillus oryzae (2009), J. Agric. Food Chem., 57, 4168-4176.
Cloned(Commentary)
| EC Number | Cloned (Comment) | Organism |
|---|---|---|
| 3.5.1.1 | - |
Aspergillus oryzae |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.5.1.1 | Aspergillus oryzae | - |
- |
- |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.5.1.1 | L-asparagine + H2O | - |
Aspergillus oryzae | L-aspartic acid + NH3 | - |
? |  |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.5.1.1 | asparaginase | - |
Aspergillus oryzae |
| 3.5.1.1 | L-asparagine amidohydrolase | - |
Aspergillus oryzae |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.5.1.1 | additional information | - |
most active at temperatures up to 60°C (pH7) | Aspergillus oryzae |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.5.1.1 | additional information | - |
most active in the neutral pH range | Aspergillus oryzae |
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Release 2023.1 (January 2023)
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