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Literature summary extracted from

  • Ali, F.S.; Abdel-Moneim, A.A.
    Physico-chemical properties of Aspergillus flavus var. columnaris alpha-amylase (1989), Zentralbl. Mikrobiol., 144, 615-621.
    View publication on PubMed

General Stability

EC Number General Stability Organism
3.2.1.1 repeated freezing at -5°C and thawing has no effect Aspergillus flavus

Inhibitors

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

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.1 Aspergillus flavus
-
var. columnaris
-

Temperature Optimum [°C]

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

Temperature Stability [°C]

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

pH Optimum

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