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Literature summary extracted from

  • Ono, K.; Shigeta, S.; Oka, S.
    Effective purification of glucoamylase in Koji, a solid culture of Aspergillus oryzae on steamed rice, by affinity chromatography using an immobilized acarbose (BAY g-5421) (1988), Agric. Biol. Chem., 52, 1707-1714.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.3 acarbose 0.1 mM, 93.2% loss of activity Aspergillus oryzae

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.3 0.096
-
 maltohexaose
-
 Aspergillus oryzae
3.2.1.3 0.097
-
 maltoheptaose
-
 Aspergillus oryzae
3.2.1.3 0.116
-
 maltopentaose
-
 Aspergillus oryzae
3.2.1.3 0.224
-
 maltotetraose
-
 Aspergillus oryzae
3.2.1.3 0.368
-
 maltotriose
-
 Aspergillus oryzae
3.2.1.3 1.015
-
 maltose
-
 Aspergillus oryzae

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.3 68400
-
 1 * 68400, SDS-PAGE Aspergillus oryzae
3.2.1.3 79500
-
 equilibrium sedimentation Aspergillus oryzae
3.2.1.3 81000
-
 gel filtration Aspergillus oryzae

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.3 Aspergillus oryzae
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.2.1.3 glycoprotein 4.8% glucosamine and 7.8% neutral saccharide Aspergillus oryzae

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.3
-
 Aspergillus oryzae

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.3 cell culture solid culture on steamed rice Aspergillus oryzae
-

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 additional information
-
-
 Aspergillus oryzae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 amylose + H2O
-
 Aspergillus oryzae glucose + ?
-
 ?
3.2.1.3 glycogen + H2O
-
 Aspergillus oryzae glucose + ?
-
 ?
3.2.1.3 maltoheptaose + H2O
-
 Aspergillus oryzae ?
-
 ?
3.2.1.3 maltohexaose + H2O
-
 Aspergillus oryzae ?
-
 ?
3.2.1.3 maltopentaose + H2O
-
 Aspergillus oryzae ?
-
 ?
3.2.1.3 maltose + H2O
-
 Aspergillus oryzae 2 glucose
-
 ?
3.2.1.3 maltotetraose + H2O
-
 Aspergillus oryzae ?
-
 ?
3.2.1.3 maltotriose + H2O
-
 Aspergillus oryzae maltose + glucose
-
 ?
3.2.1.3 starch + H2O soluble Aspergillus oryzae glucose + ? beta-glucose and maltooligosaccharides ?

Subunits

EC Number Subunits Comment Organism
3.2.1.3 monomer 1 * 68400, SDS-PAGE Aspergillus oryzae

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.3 56
-
-
 Aspergillus oryzae

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.3 35 60 35°C: about 50% of maximal activity, 60°C: about 90% of maximal activity Aspergillus oryzae

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.3 40
-
 40 min, stable Aspergillus oryzae
3.2.1.3 46
-
 40 min, about 20% loss of activity Aspergillus oryzae
3.2.1.3 52
-
 40 min, about 40% loss of activity Aspergillus oryzae
3.2.1.3 56
-
 40 min, about 85% loss of activity Aspergillus oryzae
3.2.1.3 60
-
 40 min, complete loss of activity Aspergillus oryzae

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 4 4.5
-
 Aspergillus oryzae

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.3 3 6 pH 3.0: about 60% of maximal activity, pH 6.0: about 55% of maximal activity Aspergillus oryzae

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.3 4.5 8.5 37°C, 24 h, stable Aspergillus oryzae