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Literature summary extracted from

  • Ghose, A.; Chatterjee, B.S.; Das, A.
    Characterization of glucoamylase from Aspergillus terreus 4 (1990), FEMS Microbiol. Lett., 66, 345-350.
    View publication on PubMed

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.3 additional information
-
additional information
-
Aspergillus terreus

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.3 extracellular
-
Aspergillus terreus
-
-

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.3 Aspergillus terreus
-
-
-
3.2.1.3 Aspergillus terreus 4
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 amylopectin + H2O
-
Aspergillus terreus D-glucose + ?
-
?
3.2.1.3 amylopectin + H2O
-
Aspergillus terreus 4 D-glucose + ?
-
?
3.2.1.3 amylose + H2O
-
Aspergillus terreus glucose + ?
-
?
3.2.1.3 amylose + H2O
-
Aspergillus terreus 4 glucose + ?
-
?
3.2.1.3 starch + H2O soluble Aspergillus terreus glucose + ?
-
?
3.2.1.3 starch + H2O soluble Aspergillus terreus 4 glucose + ?
-
?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.3 60
-
1 h, stable Aspergillus terreus
3.2.1.3 65
-
60 min, 2.5% loss of activity Aspergillus terreus
3.2.1.3 70
-
1 h, about 50% loss of activity Aspergillus terreus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 5
-
-
Aspergillus terreus

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.3 2 8 pH 2.0: about 60% of maximal activity, pH 8.0: about 50% of maximal activity Aspergillus terreus

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.3 3 7 stable Aspergillus terreus
3.2.1.3 3 8 stable Aspergillus terreus