EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.2.1.3 | additional information | - |
additional information | 0.48 mg/ml for starch with glucoamylase II and III. 0.5 mg/ml for starch with glucoamylase I | Aspergillus oryzae |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 54000 | - |
glucoamylase III, gel filtration | Aspergillus oryzae |
3.2.1.3 | 67000 | - |
glucoamylase II, gel filtration | Aspergillus oryzae |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.3 | Aspergillus oryzae | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.3 | three enzyme forms: I, II, and III | Aspergillus oryzae |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.2.1.3 | cell culture | solid culture on steamed rice | Aspergillus oryzae | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.3 | amylopectin + H2O | - |
Aspergillus oryzae | D-glucose + ? | - |
? | |
3.2.1.3 | amylose + H2O | - |
Aspergillus oryzae | glucose + ? | - |
? | |
3.2.1.3 | beta-cyclodextrin + H2O | no activity | Aspergillus oryzae | ? | - |
? | |
3.2.1.3 | dextran + H2O | no activity | Aspergillus oryzae | ? | - |
? | |
3.2.1.3 | dextrin + H2O | beta-limit dextrin | Aspergillus oryzae | ? | - |
? | |
3.2.1.3 | maltose + H2O | - |
Aspergillus oryzae | 2 glucose | - |
? | |
3.2.1.3 | maltotriose + H2O | - |
Aspergillus oryzae | maltose + glucose | - |
? | |
3.2.1.3 | methyl-alpha-D-glucoside + H2O | no activity | Aspergillus oryzae | methanol + alpha-D-glucose | - |
? | |
3.2.1.3 | pullulan + H2O | no activity | Aspergillus oryzae | ? | - |
? | |
3.2.1.3 | starch + H2O | soluble | Aspergillus oryzae | glucose + ? | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 50 | - |
glucoamylase II and III | Aspergillus oryzae |
3.2.1.3 | 60 | - |
glucoamylase I | Aspergillus oryzae |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 60 | - |
complete loss of activity above | Aspergillus oryzae |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 4.5 | - |
- |
Aspergillus oryzae |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 5 | 6 | 40°C, 30 min, stable | Aspergillus oryzae |