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Literature summary for 3.2.1.20 extracted from
- Purification and properties of alpha-glucosidase from Penicillium oxalicum (1977), Agric. Biol. Chem., 41, 1451-1458.
No PubMed abstract available
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Cu2+ | - |
Penicillium oxalicum |  |
| Hg2+ | - |
Penicillium oxalicum | |
| Pb2+ | Pb(CH3COO)2 | Penicillium oxalicum | |
| PCMB | - |
Penicillium oxalicum | |
| sucrose | - |
Penicillium oxalicum | |
| Tris | - |
Penicillium oxalicum | |
| turanose | - |
Penicillium oxalicum | |
| Zn2+ | ZnCl2 | Penicillium oxalicum | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Penicillium oxalicum | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Penicillium oxalicum |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| mycelium | - |
Penicillium oxalicum | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 13.56 | - |
- |
Penicillium oxalicum |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| amylose + H2O | - |
Penicillium oxalicum | alpha-D-glucose | - |
? | |
| isomaltose + H2O | - |
Penicillium oxalicum | 2 alpha-D-glucose | - |
? | |
| isomaltotriose + H2O | - |
Penicillium oxalicum | alpha-D-glucose | - |
? | |
| maltose | - |
Penicillium oxalicum | isomaltose | main transglucosylation product | ? | |
| maltose + H2O | - |
Penicillium oxalicum | alpha-D-glucose + D-glucose | - |
? | |
| maltotriose + H2O | - |
Penicillium oxalicum | maltose + D-glucose | - |
? | |
| phenyl alpha-maltoside + H2O | - |
Penicillium oxalicum | alpha-D-glucose + phenyl alpha-D-glucoside | - |
? | |
| starch | - |
Penicillium oxalicum | isomaltose | main transglucosylation product | ? | |
| starch + H2O | soluble | Penicillium oxalicum | alpha-D-glucose | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
- |
Penicillium oxalicum |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 60 | 30°C: about 25% of maximal activity, 60°C: about 40% of maximal activity | Penicillium oxalicum |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 37 | - |
pH 5.3, 15 min, stable | Penicillium oxalicum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 3.5 | - |
hydrolysis of maltose | Penicillium oxalicum |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 2.5 | 5.5 | pH 2.5: about 70% of maximal activity, pH 5.5: about 60% of maximal activity | Penicillium oxalicum |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 3.5 | 7 | 30°C, 20 h, stable | Penicillium oxalicum |
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