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Literature summary extracted from

  • Bak, T.G.
    Studies on glucose dehydrogenase of Aspergillus oryzae. II. Purification and physical and chemical properties (1967), Biochim. Biophys. Acta, 139, 277-293.
    View publication on PubMed

General Stability

EC Number General Stability Organism
1.1.5.9 glucose, 0.2 M, protects during heat treatment Aspergillus oryzae

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
1.1.5.9 118000
-
 low speed sedimentation without reaching equilibrium Aspergillus oryzae
1.1.5.9 120000
-
 gel filtration Aspergillus oryzae

Organism

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

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
1.1.5.9 glycoprotein contains 24% carbohydrate consisting of glucose, mannose and hexosamines Aspergillus oryzae

Purification (Commentary)

EC Number Purification (Comment) Organism
1.1.5.9
-
 Aspergillus oryzae

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.1.5.9 culture medium
-
 Aspergillus oryzae
-
1.1.5.9 mycelium
-
 Aspergillus oryzae
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
1.1.5.9 additional information
-
-
 Aspergillus oryzae

Storage Stability

EC Number Storage Stability Organism
1.1.5.9 -18°C, 0.05 M potassium phosphate buffer, pH 6.5, 10% loss of activity after 3 months, 50% loss of activity after 6 months Aspergillus oryzae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.1.5.9 D-glucose + 2,6-dichlorophenolindophenol
-
 Aspergillus oryzae D-gluconic acid + reduced 2,6-dichlorophenolindophenol
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.1.5.9 30
-
 15 min, stable Aspergillus oryzae
1.1.5.9 50
-
 15 min, about 40% loss of activity Aspergillus oryzae
1.1.5.9 60
-
 15 min, complete loss of activity Aspergillus oryzae

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
1.1.5.9 4
-
 30°C, 2 h, about 40% loss of activity Aspergillus oryzae
1.1.5.9 6 8 30°C, 2 h, stable, rapid inactivation outside this range Aspergillus oryzae

Cofactor

EC Number Cofactor Comment Organism Structure
1.1.5.9 FAD contains 1 mol per mol of enzyme Aspergillus oryzae