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Literature summary for 3.2.1.3 extracted from
- Characterization of glucoamylase and alpha-amylase from Monascus anka: enhanced production of alpha-amylase in red koji (2010), J. Biosci. Bioeng., 110, 670-674.
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| soluble starch + H2O | Monascus purpureus | - |
? | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Monascus purpureus | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| additional information | influence of different culture conditions on enzyme production, overview. A solid barley plate is the most suitable for mycelial growth, but glucoamylase production per growth area does not differ according to the raw material. During enzyme production in red koji, reducing the temperature from 35°C to 25°C for 48 h in the late stages of growth results in 1.4fold higher glucoamylase production with a concomitant increase in protein stability | Monascus purpureus | - |
| mycelium | - |
Monascus purpureus | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 25.9 | - |
purified isozyme 1, pH 5.5, 37°C | Monascus purpureus |
| 74.5 | - |
purified isozyme 2, pH 5.5, 37°C | Monascus purpureus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| soluble starch + H2O | - |
Monascus purpureus | ? | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| glucoamylase | - |
Monascus purpureus |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 37 | - |
assay at | Monascus purpureus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
stable up to | Monascus purpureus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5.1 | - |
isozymes 1 and 2 | Monascus purpureus |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 2.1 | 9.5 | purified isozyme 1 | Monascus purpureus |
| 2.1 | 11.4 | purified isozyme 2 | Monascus purpureus |
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Release 2023.1 (January 2023)
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