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Literature summary extracted from

  • Yasuda, M.; Kuwae, M.; Matsushita, H.
    Purification and properties of two forms of glucoamylase from Monascus sp. No. 3403 (1989), Agric. Biol. Chem., 53, 247-249.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.3 Ag+ 1 mM AgNO3, 76-86% inhibition Monascus sp. (in: Fungi)
3.2.1.3 Ca2+ 1 mM, 15-16% inhibition Monascus sp. (in: Fungi)
3.2.1.3 Cd2+ 1 mM, 17-18% inhibition Monascus sp. (in: Fungi)
3.2.1.3 KMnO4 1 mM, 40-43% inhibition Monascus sp. (in: Fungi)

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.3 additional information
-
 additional information
-
 Monascus sp. (in: Fungi)

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.3 51000
-
 enzyme form GA-II, gel filtration Monascus sp. (in: Fungi)
3.2.1.3 52000
-
 enzyme form GA-I, gel filtration Monascus sp. (in: Fungi)
3.2.1.3 53000
-
 1 * 53000, enzyme form GA-I, SDS-PAGE Monascus sp. (in: Fungi)
3.2.1.3 54000
-
 1 * 54000, enzyme form GA-II, SDS-PAGE Monascus sp. (in: Fungi)

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.3 Monascus sp. (in: Fungi)
-
 No. 3403
-
3.2.1.3 Monascus sp. (in: Fungi) 3403
-
 No. 3403
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.2.1.3 glycoprotein enzyme form GA-I contains 13.5% carbohydrate, enzyme form GA-II contains 9.4% carbohydrate Monascus sp. (in: Fungi)

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.3 two enzyme forms: GA-I and GA-II Monascus sp. (in: Fungi)

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.3 51.4
-
-
 Monascus sp. (in: Fungi)

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 starch + H2O soluble Monascus sp. (in: Fungi) glucose + ?
-
 ?
3.2.1.3 starch + H2O soluble Monascus sp. (in: Fungi) 3403 glucose + ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.3 monomer 1 * 54000, enzyme form GA-II, SDS-PAGE Monascus sp. (in: Fungi)
3.2.1.3 monomer 1 * 53000, enzyme form GA-I, SDS-PAGE Monascus sp. (in: Fungi)

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.3 55
-
 hydrolysis of soluble starch, enzyme form GA-I and GA-II Monascus sp. (in: Fungi)

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.3 30
-
 10 min, enzyme form GA-II is stable up to Monascus sp. (in: Fungi)
3.2.1.3 40
-
 10 min, enzyme form GA-I is stable up to Monascus sp. (in: Fungi)

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 4.5
-
 enzyme form GA-I Monascus sp. (in: Fungi)
3.2.1.3 4.8
-
 enzyme form GA-II Monascus sp. (in: Fungi)

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.3 3.6 6.5 50°C, 10 min, enzyme form GA-I is stable Monascus sp. (in: Fungi)
3.2.1.3 4.5 7 50°C, 10 min, enzyme form GA-II is stable Monascus sp. (in: Fungi)