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Literature summary for 3.2.1.3 extracted from

  • Rakhimova, N.M.; Khasanov, K.T.; Davranov, K.D.
    The effect of acid proteinases on the activity and stability of glucoamylase preparations (2006), Appl. Biochem. Microbiol., 42, 181-185.
No PubMed abstract available

Application

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

General Stability Organism
starch at 10% stabilizes the purified enzyme at 55°C Aspergillus awamori

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
starch + H2O Aspergillus awamori
-
D-glucose + ?
-
?

Organism

Organism UniProt Comment Textmining
Aspergillus awamori
-
-
-

Posttranslational Modification

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 (Commentary)

Purification (Comment) Organism
further purification of the commercial preparation by anion exchange chromatography Aspergillus awamori

Source Tissue

Source Tissue Comment Organism Textmining
commercial preparation
-
Aspergillus awamori
-

Substrates and Products (Substrate)

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

Synonyms Comment Organism
glucoamylase
-
Aspergillus awamori

Temperature Stability [°C]

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

pH Optimum Minimum pH Optimum Maximum Comment Organism
4.5
-
assay at Aspergillus awamori