Any feedback?
Literature summary extracted from
- The production of a new fungal alpha-amylase degraded the raw starch by means of solid-state fermentation (2010), Prep. Biochem. Biotechnol., 40, 213-228.
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | EDTA | - |
Penicillium brevicompactum |  |
| 3.2.1.1 | Fe3+ | - |
Penicillium brevicompactum | |
| 3.2.1.1 | K+ | - |
Penicillium brevicompactum | |
| 3.2.1.1 | Mg2+ | - |
Penicillium brevicompactum | |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.1 | Cu2+ | activates | Penicillium brevicompactum | |
| 3.2.1.1 | Mn2+ | activates | Penicillium brevicompactum | |
| 3.2.1.1 | Na+ | activates | Penicillium brevicompactum | |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 32500 | - |
x * 32500, SDS-PAGE | Penicillium brevicompactum |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | Penicillium brevicompactum | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.1 | native enzyme 46fold by starch affinity | Penicillium brevicompactum |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | additional information | in solid fermentation, the best substrate is wheat bran, compared to rice husks and sunflower oil meal, fermentation method optimization, overview | Penicillium brevicompactum | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.1 | raw starch + H2O | the fungal enzyme shows high activity on raw starch | Penicillium brevicompactum | ? | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | ? | x * 32500, SDS-PAGE | Penicillium brevicompactum |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 30 | 50 | - |
Penicillium brevicompactum |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 30 | - |
purified enzyme, 45 min, completely stable | Penicillium brevicompactum |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 5 | - |
- |
Penicillium brevicompactum |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 4 | 5 | purified enzyme, stable | Penicillium brevicompactum |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
