EC Number | Crystallization (Comment) | Organism |
---|---|---|
1.1.3.4 | - |
Aspergillus niger |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
1.1.3.4 | 2-deoxy-D-glucose | - |
Aspergillus niger | |
1.1.3.4 | 8-hydroxyquinoline | 11% inhibition at 10 mM | Penicillium amagasakiense | |
1.1.3.4 | D-arabinose | - |
Aspergillus niger | |
1.1.3.4 | dimedone | partial | Penicillium amagasakiense | |
1.1.3.4 | hydrazine | partial | Penicillium amagasakiense | |
1.1.3.4 | hydroxylamine | partial | Penicillium amagasakiense | |
1.1.3.4 | phenylhydrazine | partial | Penicillium amagasakiense | |
1.1.3.4 | Semicarbazide | 20% inhibition at 10 mM | Penicillium amagasakiense | |
1.1.3.4 | Sodium bisulfite | partial | Penicillium amagasakiense | |
1.1.3.4 | Sodium nitrate | 13% inhibition at 10 mM | Penicillium amagasakiense |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
1.1.3.4 | 154000 | - |
crystalline enzyme | Aspergillus niger |
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 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | Penicillium amagasakiense | - |
D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | Mycoderma aceti | - |
D-glucono-1,5-lactone + H2O2 | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
1.1.3.4 | Aspergillus niger | - |
- |
- |
1.1.3.4 | Mycoderma aceti | - |
- |
- |
1.1.3.4 | Penicillium amagasakiense | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
1.1.3.4 | - |
Penicillium amagasakiense |
EC Number | Reaction | Comment | Organism | Reaction ID |
---|---|---|---|---|
1.1.3.4 | beta-D-glucose + O2 = D-glucono-1,5-lactone + H2O2 | stereochemistry | Penicillium amagasakiense |
EC Number | Storage Stability | Organism |
---|---|---|
1.1.3.4 | -15°C crystalline suspension, stable for at least 8 years | Penicillium amagasakiense |
1.1.3.4 | 0°C, as a solid, stable for at least 2 years | Aspergillus niger |
1.1.3.4 | 0°C, as a solid, stable for at least 2 years | Penicillium amagasakiense |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
1.1.3.4 | 2-deoxy-D-glucose + O2 + H2O | - |
Aspergillus niger | 2-deoxy-D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | 2-deoxy-D-glucose + O2 + H2O | 25% relative activity to beta-D-glucose, when determined with a commercial preparation of the enzyme at 0.1 M substrate concentration, 12% relative activity to beta-D-glucose, when determined with a commercial preparation of glucose oxidase, containing catalase, at 0.05 M substrate concentration | Penicillium amagasakiense | 2-deoxy-D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | 6-deoxy-6-fluoro-D-glucose + O2 + H2O | 3% relative activity to beta-D-glucose, when determined with an unspecified enzyme at 0.5 M substrate concentration | Penicillium amagasakiense | 6-deoxy-6-fluoro-D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | - |
Aspergillus niger | D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | - |
Penicillium amagasakiense | D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | - |
Mycoderma aceti | D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | the enzyme can use 2,6-dichlorophenolindophenol as hydrogen acceptor in addition to oxygen, the rate of glucose oxidation in the presence of 2,6-dichlorophenolindophenol is only 3.3% of that in the presence of oxygen | Aspergillus niger | D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | the enzyme can use 2,6-dichlorophenolindophenol as hydrogen acceptor in addition to oxygen, the rate of glucose oxidation in the presence of 2,6-dichlorophenolindophenol is only 3.3% of that in the presence of oxygen | Penicillium amagasakiense | D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | D-glucosone + O2 + H2O | 30% relative activity to beta-D-glucose | Penicillium amagasakiense | ? + H2O2 | - |
? |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
1.1.3.4 | 40 | - |
up to, soluble enzyme | Aspergillus niger |
1.1.3.4 | 40 | - |
up to, soluble enzyme | Penicillium amagasakiense |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
1.1.3.4 | 5.6 | - |
- |
Aspergillus niger |
1.1.3.4 | 5.6 | - |
- |
Penicillium amagasakiense |
1.1.3.4 | 5.6 | 5.8 | crystalline enzyme | Aspergillus niger |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
1.1.3.4 | 8 | - |
unstable above | Penicillium amagasakiense |
EC Number | Cofactor | Comment | Organism | Structure |
---|---|---|---|---|
1.1.3.4 | FAD | 2 mol per mol of enzyme | Aspergillus niger | |
1.1.3.4 | FAD | 2 mol per mol of enzyme | Penicillium amagasakiense |