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Literature summary for 3.2.1.3 extracted from
- Optimization of solid-state enzymatic hydrolysis of chestnut using mixtures of alpha-amylase and glucoamylase (2005), J. Agric. Food Chem., 53, 989-995.
Application
| Application | Comment | Organism |
|---|---|---|
| nutrition | optimization of solid-state enzymatic hydrolysis of chestnut in food production using the Aspergillus niger glucoamylase in concert with an alpha-amylase, overview | Aspergillus niger |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus niger | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| commercial preparation | - |
Aspergillus niger | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| starch + H2O | hydrolysis of solid-state starch from raw chestnut homogenate, composition, 30% of the raw chestnut is starch, overview | Aspergillus niger | starch + beta-D-glucose | - |
? |  |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| glucoamylase | - |
Aspergillus niger |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 55 | - |
- |
Aspergillus niger |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | - |
enzyme in solid-state fermentation process of chestnut, pH 6.0, about 90% remaining activity after 24 h | Aspergillus niger |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 4 | - |
about | Aspergillus niger |
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Release 2023.1 (January 2023)
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