Application | Comment | Organism |
---|---|---|
synthesis | preparations of glucoamylase are widely used in many branches of industry for hydrolyzing starch-containing raw materials | Aspergillus awamori |
General Stability | Organism |
---|---|
starch at 10% stabilizes the purified enzyme at 55°C | Aspergillus awamori |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
starch + H2O | Aspergillus awamori | - |
D-glucose + ? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus awamori | - |
- |
- |
Posttranslational Modification | Comment | Organism |
---|---|---|
proteolytic modification | acid proteinases are involved in generating multiple glucoamylase forms in the fungus Aspergillus awamori through limited hydrolysis of this enzyme decreasing the stability of the enzyme in a pH-dependent manner, methods for removal of proteolytic activity, overview | Aspergillus awamori |
Purification (Comment) | Organism |
---|---|
further purification of the commercial preparation by anion exchange chromatography | Aspergillus awamori |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
commercial preparation | - |
Aspergillus awamori | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
starch + H2O | - |
Aspergillus awamori | D-glucose + ? | - |
? | |
starch + H2O | the enzyme hydrolyzes glucosidic bonds in amylase, amylopectin, and maltoligosaccharides | Aspergillus awamori | D-glucose + ? | - |
? |
Synonyms | Comment | Organism |
---|---|---|
glucoamylase | - |
Aspergillus awamori |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
37 | - |
freshly isolated purified commercial preparation, 10 h, loss of 50% activity, purified commercial preparation after 6 months of storage, 10 h, loss of 75% activity | Aspergillus awamori |
55 | - |
freshly isolated purified commercial preparation, 10 h, loss of over 80% activity, purified commercial preparation after 6 months of storage, 10 h, loss of over 90% activity | Aspergillus awamori |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
4.5 | - |
assay at | Aspergillus awamori |