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Literature summary extracted from

  • Abdullah, R.; Ikram-Ul-Ha, I.
    Purification and characterisation of alpha-amylase produced by mutant strain of Aspergillus oryzae EMS-18 (2015), Nat. Prod. Res., 29, 710-716 .
No PubMed abstract available

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.1 extracellular
-
 Aspergillus oryzae
-
-

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.1 Ca2+ activates Aspergillus oryzae
3.2.1.1 Co2+ activates Aspergillus oryzae
3.2.1.1 additional information poor effects by Mg2+, Na+, Ni2+, Zn2+, Cu2+, Fe2+, and Ba2+ Aspergillus oryzae

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.1 additional information Aspergillus oryzae the extracellular enzyme hydrolyses alpha-1,4 glucosidic linkages randomly throughout the starch molecule in an endo-fashion producing oligosaccharides and monosaccharides, including maltose, glucose and alpha limit dextrin ?
-
 ?
3.2.1.1 additional information Aspergillus oryzae EMS-18 the extracellular enzyme hydrolyses alpha-1,4 glucosidic linkages randomly throughout the starch molecule in an endo-fashion producing oligosaccharides and monosaccharides, including maltose, glucose and alpha limit dextrin ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Aspergillus oryzae
-
-
-
3.2.1.1 Aspergillus oryzae EMS-18
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.1 extracellular enzyme from culture supernatant 9.5fold by ammonium sulfate fractionation, anion exchange chromatography, and gel filtration Aspergillus oryzae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.1 additional information the extracellular enzyme hydrolyses alpha-1,4 glucosidic linkages randomly throughout the starch molecule in an endo-fashion producing oligosaccharides and monosaccharides, including maltose, glucose and alpha limit dextrin Aspergillus oryzae ?
-
 ?
3.2.1.1 additional information the extracellular enzyme hydrolyses alpha-1,4 glucosidic linkages randomly throughout the starch molecule in an endo-fashion producing oligosaccharides and monosaccharides, including maltose, glucose and alpha limit dextrin Aspergillus oryzae EMS-18 ?
-
 ?
3.2.1.1 starch + H2O
-
 Aspergillus oryzae ?
-
 ?
3.2.1.1 starch + H2O
-
 Aspergillus oryzae EMS-18 ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.1 ? x * 48000, SDS-PAGE Aspergillus oryzae

Synonyms

EC Number Synonyms Comment Organism
3.2.1.1 alpha-1,4 glucan-glucanohydrolase
-
 Aspergillus oryzae

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.1 40
-
 broad optimum Aspergillus oryzae

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.1 25 70 over 80% of maximal activity within this range Aspergillus oryzae

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.1 5
-
-
 Aspergillus oryzae

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.1 3 7 over 80% of maximal activity within this range Aspergillus oryzae

General Information

EC Number General Information Comment Organism
3.2.1.1 additional information enzyme activity is equally high in distilled water, citrate buffer, acetate buffer, and phosphate buffer Aspergillus oryzae