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Literature summary for 1.1.3.4 extracted from
- Properties of glucose oxidase immobilized in gel of polyvinylalcohol (1988), Biotechnol. Bioeng., 32, 245-248.
Activating Compound
| Activating Compound | Comment | Organism | Structure |
|---|---|---|---|
| CaCl2 | immobilized enzyme, activating factor, considerable increase in activity | Penicillium janthinellum |  |
| casein | immobilized enzyme, activating factor, considerable increase in activity | Penicillium janthinellum | |
Application
| Application | Comment | Organism |
|---|---|---|
| pharmaceutical industry | enzyme immobilized both independently and together with catalase in gel of polyvinylalcohol in the form of membranes on cotton base, employment in food and pharmaceutical industries | Penicillium janthinellum |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| beta-D-glucose + O2 + H2O | Penicillium janthinellum | - |
D-glucono-1,5-lactone + H2O2 | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Penicillium janthinellum | - |
- |
- |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| additional information | - |
- |
Penicillium janthinellum |
Storage Stability
| Storage Stability | Organism |
|---|---|
| 4-5°C, immobilized, 90% activity retained, 8 months | Penicillium janthinellum |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| beta-D-glucose + O2 + H2O | - |
Penicillium janthinellum | D-glucono-1,5-lactone + H2O2 | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | - |
immobilized and free form of the enzyme | Penicillium janthinellum |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 55 | - |
inactivation above | Penicillium janthinellum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5.8 | - |
immobilized and free form of the enzyme | Penicillium janthinellum |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| additional information | - |
comparison of soluble and immobilized enzyme | Penicillium janthinellum |
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