Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary extracted from

  • Nakamatsu, T.; Akamatsu, T.; Miyajima, R.; Shio, I.
    Microbial production of glucose oxidase (1975), Agric. Biol. Chem., 39, 1803-1811.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.1.3.4 CuSO4 66% inhibition at 1 mM Talaromyces purpureogenus
1.1.3.4 dimedone not inhibitory Talaromyces purpureogenus
1.1.3.4 FeSO4 inhibition of enzyme production Talaromyces purpureogenus
1.1.3.4 HgCl2 complete inhibition at 1 mM Talaromyces purpureogenus
1.1.3.4 hydroxylamine not inhibitory Talaromyces purpureogenus
1.1.3.4 NaCl 50% inhibition at a concentration of 4% Talaromyces purpureogenus
1.1.3.4 NaHSO4 40% inhibition at 1 mM Talaromyces purpureogenus
1.1.3.4 phenylhydrazine 30% inhibition at 1 mM Talaromyces purpureogenus

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.1.3.4 11
-
 beta-D-glucose
-
 Talaromyces purpureogenus
1.1.3.4 12.5
-
 D-glucose
-
 Talaromyces purpureogenus

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 Penicillium chrysogenum
-
 D-glucono-1,5-lactone + H2O2
-
 ?
1.1.3.4 beta-D-glucose + O2 + H2O Talaromyces purpureogenus
-
 D-glucono-1,5-lactone + H2O2
-
 ?
1.1.3.4 beta-D-glucose + O2 + H2O Talaromyces stipitatus
-
 D-glucono-1,5-lactone + H2O2
-
 ?
1.1.3.4 beta-D-glucose + O2 + H2O Penicillium sp.
-
 D-glucono-1,5-lactone + H2O2
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
1.1.3.4 Penicillium chrysogenum
-
-
-
1.1.3.4 Penicillium sp.
-
 8 species
-
1.1.3.4 Talaromyces purpureogenus
-
-
-
1.1.3.4 Talaromyces stipitatus
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.1.3.4 partial Talaromyces purpureogenus

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.1.3.4 culture medium
-
 Penicillium chrysogenum
-
1.1.3.4 culture medium
-
 Talaromyces purpureogenus
-
1.1.3.4 culture medium
-
 Talaromyces stipitatus
-
1.1.3.4 culture medium
-
 Penicillium sp.
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
1.1.3.4 additional information
-
-
 Penicillium chrysogenum
1.1.3.4 additional information
-
 effect of culture conditions on enzyme activity Talaromyces purpureogenus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.1.3.4 beta-D-glucose + O2 + H2O
-
 Penicillium chrysogenum D-glucono-1,5-lactone + H2O2
-
 ?
1.1.3.4 beta-D-glucose + O2 + H2O
-
 Talaromyces purpureogenus D-glucono-1,5-lactone + H2O2
-
 ?
1.1.3.4 beta-D-glucose + O2 + H2O
-
 Talaromyces stipitatus D-glucono-1,5-lactone + H2O2
-
 ?
1.1.3.4 beta-D-glucose + O2 + H2O
-
 Penicillium sp. D-glucono-1,5-lactone + H2O2
-
 ?
1.1.3.4 beta-D-glucose + O2 + H2O highly specific Penicillium chrysogenum D-glucono-1,5-lactone + H2O2
-
 ?
1.1.3.4 beta-D-glucose + O2 + H2O highly specific Talaromyces purpureogenus D-glucono-1,5-lactone + H2O2
-
 ?
1.1.3.4 beta-D-glucose + O2 + H2O highly specific Talaromyces stipitatus D-glucono-1,5-lactone + H2O2
-
 ?
1.1.3.4 beta-D-glucose + O2 + H2O highly specific Penicillium sp. D-glucono-1,5-lactone + H2O2
-
 ?
1.1.3.4 D-glucose + O2
-
 Talaromyces purpureogenus D-glucono-1,5-lactone + H2O2
-
 r

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.1.3.4 35
-
-
 Talaromyces purpureogenus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.1.3.4 additional information
-
 glucose stabilizes against heat inactivation Talaromyces purpureogenus
1.1.3.4 50
-
 stable below, pH 5.6 for 15 min Talaromyces purpureogenus
1.1.3.4 70
-
 completely inactivated after 15 min in the absence of glucose and 50% inactivated in the presence of glucose Talaromyces purpureogenus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.1.3.4 5
-
-
 Talaromyces purpureogenus

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
1.1.3.4 5 7 at 40°C, 2 h Talaromyces purpureogenus