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Literature summary extracted from

  • Ye, W.N.; Combes, D.; Monsan, P.
    Influence of additives on the thermostability of glucose oxidase (1988), Enzyme Microb. Technol., 10, 498-502.
No PubMed abstract available

General Stability

EC Number General Stability Organism
1.1.3.4 D2O stabilizes Aspergillus niger
1.1.3.4 divalent cations such as Ba2+, Ca2+ and Mg2+ have a slightly negative effect on stability Aspergillus niger
1.1.3.4 KCl stabilizes Aspergillus niger
1.1.3.4 NaCl stabilizes Aspergillus niger

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
1.1.3.4 beta-D-glucose + O2 + H2O Aspergillus niger
-
 D-glucono-1,5-lactone + H2O2
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
1.1.3.4 Aspergillus niger
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.1.3.4 beta-D-glucose + O2 + H2O
-
 Aspergillus niger D-glucono-1,5-lactone + H2O2
-
 ?