Inhibitors | Comment | Organism | Structure |
---|---|---|---|
Ag+ | 1 mM AgNO3, 76-86% inhibition | Monascus sp. (in: Fungi) | |
Ca2+ | 1 mM, 15-16% inhibition | Monascus sp. (in: Fungi) | |
Cd2+ | 1 mM, 17-18% inhibition | Monascus sp. (in: Fungi) | |
KMnO4 | 1 mM, 40-43% inhibition | Monascus sp. (in: Fungi) |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | - |
Monascus sp. (in: Fungi) |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
51000 | - |
enzyme form GA-II, gel filtration | Monascus sp. (in: Fungi) |
52000 | - |
enzyme form GA-I, gel filtration | Monascus sp. (in: Fungi) |
53000 | - |
1 * 53000, enzyme form GA-I, SDS-PAGE | Monascus sp. (in: Fungi) |
54000 | - |
1 * 54000, enzyme form GA-II, SDS-PAGE | Monascus sp. (in: Fungi) |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Monascus sp. (in: Fungi) | - |
No. 3403 | - |
Monascus sp. (in: Fungi) 3403 | - |
No. 3403 | - |
Posttranslational Modification | Comment | Organism |
---|---|---|
glycoprotein | enzyme form GA-I contains 13.5% carbohydrate, enzyme form GA-II contains 9.4% carbohydrate | Monascus sp. (in: Fungi) |
Purification (Comment) | Organism |
---|---|
two enzyme forms: GA-I and GA-II | Monascus sp. (in: Fungi) |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
51.4 | - |
- |
Monascus sp. (in: Fungi) |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
starch + H2O | soluble | Monascus sp. (in: Fungi) | glucose + ? | - |
? | |
starch + H2O | soluble | Monascus sp. (in: Fungi) 3403 | glucose + ? | - |
? |
Subunits | Comment | Organism |
---|---|---|
monomer | 1 * 54000, enzyme form GA-II, SDS-PAGE | Monascus sp. (in: Fungi) |
monomer | 1 * 53000, enzyme form GA-I, SDS-PAGE | Monascus sp. (in: Fungi) |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
55 | - |
hydrolysis of soluble starch, enzyme form GA-I and GA-II | Monascus sp. (in: Fungi) |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
30 | - |
10 min, enzyme form GA-II is stable up to | Monascus sp. (in: Fungi) |
40 | - |
10 min, enzyme form GA-I is stable up to | Monascus sp. (in: Fungi) |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
4.5 | - |
enzyme form GA-I | Monascus sp. (in: Fungi) |
4.8 | - |
enzyme form GA-II | Monascus sp. (in: Fungi) |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
3.6 | 6.5 | 50°C, 10 min, enzyme form GA-I is stable | Monascus sp. (in: Fungi) |
4.5 | 7 | 50°C, 10 min, enzyme form GA-II is stable | Monascus sp. (in: Fungi) |