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Literature summary extracted from

  • Hayashi, S.; Nakamura, S.
    Comparison of fungal glucose oxidases. Chemical, physicochemical and immunological studies (1976), Biochim. Biophys. Acta, 438, 37-48.
    View publication on PubMed

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.1.3.4 11
-
 beta-D-glucose
-
 Penicillium amagasakiense
1.1.3.4 26 30 beta-D-glucose enzymes obtained from different companies 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
-
 ?
1.1.3.4 beta-D-glucose + O2 + H2O Penicillium amagasakiense
-
 D-glucono-1,5-lactone + H2O2
-
 ?

Organism

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

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
1.1.3.4 glycoprotein carbohydrate content between 10.7 and 16.5%, major component: mannose Aspergillus niger
1.1.3.4 glycoprotein carbohydrate content between 10.7 and 16.5%, major component: mannose Penicillium amagasakiense

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
-
 ?
1.1.3.4 beta-D-glucose + O2 + H2O
-
 Penicillium amagasakiense D-glucono-1,5-lactone + H2O2
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.1.3.4 additional information
-
 comparison of stability of enzyme from different sources Aspergillus niger
1.1.3.4 additional information
-
 comparison of stability of enzyme from different sources Penicillium amagasakiense