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

BRENDA support

Literature summary extracted from

  • Hatzinikolaou, D.G.; Hansen, O.C.; Macris, B.J.; Tingey, A.; Kekos, D.; Goodenough, P.; Stougaard, P.
    A new glucose oxidase from Aspergillus niger: characterization and regulation studies of enzyme and gene (1996), Appl. Microbiol. Biotechnol., 46, 371-381.
    View publication on PubMed

Cloned(Commentary)

EC Number Cloned (Comment) Organism
1.1.3.4 isolation of the gene encoding the enzyme, DNA sequence analysis of the coding region shows 80% identity to the sequence of a enzyme gene previously published Aspergillus niger

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.1.3.4 23.7
-
 beta-D-glucose BTL wild-type strain enzyme Aspergillus niger
1.1.3.4 31.8
-
 beta-D-glucose commercially available enzyme Aspergillus niger

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
1.1.3.4 75000
-
 x * 75000, SDS-PAGE Aspergillus niger

Organism

EC Number Organism UniProt Comment Textmining
1.1.3.4 Aspergillus niger
-
 wild-type strain denoted BTL
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.1.3.4 from BTL wild-type strain using ammonium sulfate precipitation, column chromatography on Q-Sepharose at pH 6 and pH 4.5 and gel filtration on SW-300 Aspergillus niger

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
-
-
 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
-
 ?

Subunits

EC Number Subunits Comment Organism
1.1.3.4 ? x * 75000, SDS-PAGE Aspergillus niger

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.1.3.4 40
-
 at or below both the BTL wild-type strain enzyme and the commercially available enzyme are stable for at least 48 h Aspergillus niger
1.1.3.4 55
-
 the commercially available enzyme is more stable than the BTL wild-type strain enzyme Aspergillus niger
1.1.3.4 65
-
 the commercially available enzyme is more stable than the BTL wild-type strain enzyme Aspergillus niger

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
1.1.3.4 2.5
-
 the BTL wild-type strain enzyme is slightly more stable than the commercially available enzyme Aspergillus niger
1.1.3.4 3
-
 the BTL wild-type strain enzyme is slightly more stable than the commercially available enzyme Aspergillus niger
1.1.3.4 4
-
 both the BTL wild-type strain enzyme and the commercially available enzyme are stable for at least 48 h Aspergillus niger
1.1.3.4 5
-
 both the BTL wild-type strain enzyme and the commercially available enzyme are stable for at least 48 h Aspergillus niger
1.1.3.4 6
-
 both the BTL wild-type strain enzyme and the commercially available enzyme are stable for at least 48 h Aspergillus niger