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Literature summary extracted from
- Separation, biochemical characterization and salt-tolerant mechanisms of alkaline protease from Aspergillus oryzae (2019), J. Sci. Food. Agric., 99, 3359-3366 .
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.4.21.63 | food industry | the salt tolerance of proteases secreted by Aspergillus oryzae 3.042 closely relates to the utilization of raw materials and the quality of soy sauce | Aspergillus oryzae |
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.4.21.63 | Ag+ | 72% inhibition at 1 mM | Aspergillus oryzae |  |
| 3.4.21.63 | Cu2+ | 7% inhibition at 1 mM | Aspergillus oryzae | |
| 3.4.21.63 | Hg2+ | 73% inhibition at 1 mM | Aspergillus oryzae | |
| 3.4.21.63 | Mn2+ | 15% inhibition at 1 mM | Aspergillus oryzae | |
| 3.4.21.63 | additional information | no or poor effect by 5 mM of EDTA, o-phenanthroline, bestatin, or 1 mM Zn2+ | Aspergillus oryzae | |
| 3.4.21.63 | TLCK | 57% inhibition at 5 mM | Aspergillus oryzae | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.4.21.63 | additional information | - |
additional information | Michaelis-Menten kinetics, overview | Aspergillus oryzae |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.4.21.63 | Ca2+ | activates 26% at 1 mM | Aspergillus oryzae | |
| 3.4.21.63 | Mg2+ | activates 17% at 1 mM | Aspergillus oryzae | |
| 3.4.21.63 | additional information | a metal-ion-independent serine protease | Aspergillus oryzae | |
| 3.4.21.63 | NaCl | over 20% relative activity of the enzyme remains in the presence of 3.0 mo/l NaCl after 7 days, but its Km and Vmax are only mildly influenced. The salt-tolerant mechanisms of the enzyme might be due to more salt bridges, higher proportion of ordered secondary structures and stronger hydrophobic amino acid residues in the interior | Aspergillus oryzae | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.21.63 | Aspergillus oryzae | - |
- |
- |
| 3.4.21.63 | Aspergillus oryzae 3.042 | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.4.21.63 | native salt-tolerant alkaline protease 28fold from Aspergllus oryzae strain 3.042 by ammonium sulfate fractionation, cation exchange chromatography, and gel filtration | Aspergillus oryzae |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.63 | 632.6 | - |
purified native enzyme, pH 9.0, 28°C | Aspergillus oryzae |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.4.21.63 | ? | x * 28980, mass spectromtery | Aspergillus oryzae |
| 3.4.21.63 | More | enzyme structure homology modeling | Aspergillus oryzae |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.4.21.63 | Alkaline protease | - |
Aspergillus oryzae |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.63 | 40 | - |
- |
Aspergillus oryzae |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.63 | 20 | 70 | activity range, profile overview | Aspergillus oryzae |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.63 | 45 | - |
purified enzyme, completely stable up to | Aspergillus oryzae |
| 3.4.21.63 | 55 | - |
purified enzyme, loss of 30% activity | Aspergillus oryzae |
| 3.4.21.63 | 65 | - |
purified enzyme, loss of 60% activity | Aspergillus oryzae |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.63 | 9 | - |
- |
Aspergillus oryzae |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.63 | 7 | 12 | over 50% of maximal activity within this range, profile overview | Aspergillus oryzae |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.63 | 7 | 11 | purified enzyme, over 60% activity remaining, maximally stable at pH 9.0, profile overview | Aspergillus oryzae |
General Information
| EC Number | General Information | Comment | Organism |
|---|---|---|---|
| 3.4.21.63 | additional information | enzyme structure homology modeling. The active center of the alkaline protease is established by three amino acid residues Asp41, His72, and Ser228, based on the result of protein sequence alignment between the alkaline protease and cuticle-degrading protease from north american fungi, three-dimensional structures, overview | Aspergillus oryzae |
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