EC Number | General Stability | Organism |
---|---|---|
3.2.1.1 | repeated freezing at -5°C and thawing has no effect | Aspergillus flavus |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.1 | arabitol | competitive | Aspergillus flavus | |
3.2.1.1 | Ca2+ | 0.01 M CaCl2, 3% loss of activity after 1 h, in presence of 0.01 M Na2-EDTA, complete inactivation after 1 h | Aspergillus flavus | |
3.2.1.1 | erythritol | competitive | Aspergillus flavus | |
3.2.1.1 | ethylene glycol | - |
Aspergillus flavus | |
3.2.1.1 | glycerol | competitive | Aspergillus flavus | |
3.2.1.1 | mannitol | competitive | Aspergillus flavus | |
3.2.1.1 | Na2-EDTA | 0.01 M, 1% loss of activity after 1 h, in presence of 0.01 M CaCl2, complete inactivation after 1 h | Aspergillus flavus | |
3.2.1.1 | sorbitol | competitive | Aspergillus flavus | |
3.2.1.1 | xylitol | competitive | Aspergillus flavus |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.1 | Aspergillus flavus | - |
var. columnaris | - |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 50 | - |
at pH 4.6, in presence of 0.005 M Na2-EDTA | Aspergillus flavus |
3.2.1.1 | 55 | - |
at pH 4.6, with buffer only | Aspergillus flavus |
3.2.1.1 | 60 | - |
at pH 4.6, addition of 0.005 M CaCl2 | Aspergillus flavus |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 25 | - |
4 h, stable | Aspergillus flavus |
3.2.1.1 | 60 | - |
10 min, 96% loss of activity in absence of Ca2+, 10% loss of activity in presence of 0.01 M CaCl2 | Aspergillus flavus |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.1 | 5 | - |
alpha-amylase only | Aspergillus flavus |
3.2.1.1 | 5.6 | - |
in presence of 0.01 M CaCl2 or Na2-EDTA | Aspergillus flavus |