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The many enzymes produced by Aspergillus Oryzae

Cameron Davidson-Pilon Cameron Davidson-Pilon Follow Jan 15, 2020 · 1 min read
The many enzymes produced by Aspergillus Oryzae

These are my (incomplete and possibly inaccurate) notes on the enzymes found in Aspergillus Oryzae. Will be updated occasionally.

Enzyme Optimal Activity Temp (℃) Optimal Activity pH Mineral required? Notes Papers
⍺-Amylases 50-70 4-5 50ppm calcium endo-1,4-D-glucan glucohydrolase; extracellular; cuts starches at random places; requires atleast 3 glucose units in length; https://sci-hub.tw//10.1016/S1369-703X(02)00192-4https://s3.wp.wsu.edu/uploads/sites/1254/2016/05/tang83.pdf; Fennema
Glucoamylase (amyloglucosidase, 𝛄-amylase) 55-60 3.5-4.5   exo-1,4-⍺-D-glucan glucanhydrolase Fennema
lipase 24       https://www.sciencedirect.com/science/article/abs/pii/0922338X94901163
lactase (β-galactosidase) 55-60 2.5-5.0   Most lactase needs Mg, not fungi though. https://pdfs.semanticscholar.org/f189/0e827656af38c55fa417590cf38da242280e.pdfhttps://onlinelibrary.wiley.com/doi/abs/10.1002/bit.260240207https://sci-hub.tw/10.1016/0168-1656(90)90065-Jhttps://sci-hub.tw/10.1111/j.1365-2621.1979.tb10016.x
β-glucosidase 50 4.0   cuts terminal glucose in cellulose https://www.sciencedirect.com/science/article/abs/pii/S1389172302800950; https://sci-hub.tw/10.1016/S1389-1723(02)80095-0
endo-1,4-β-glucanases 50-60 3.5-4.5   cuts cellulose in the middle https://www.sciencedirect.com/science/article/abs/pii/S1389172302800950https://sci-hub.tw/10.1016/S1389-1723(02)80095-0
tanninase          
acid protease 37 (need more research) 4.0     https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1165373/https://onlinelibrary.wiley.com/doi/full/10.1002/jib.427
alkaline protease (Oryzin)       predominant extracellular alkaline endopeptidase; serine  
all proteases 45-60     activity drops quickly with more salt, and prolonged time at temperatures above 55C https://sci-hub.tw/10.1021/jf0486390
glutaminase          
keratinase          
limit-dextrinase (pullulanase)       cuts the alpha-1,6 bonds in branched dextrins (from amylopectin)  
Cameron Davidson-Pilon
Written by Cameron Davidson-Pilon Follow
Bad statistician turned even worse food scientist. Former Director of Data Science at Shopify. Cameron's background includes mathematics, statistics, and computer science (topics blogged at dataorigami.net). He is the author of "Bayesian Methods for Hackers". Cameron now explores the alt-protein space.