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Literature summary extracted from

  • Peruffo, A.D.B.; Renosto, F.; Pallavicini, C.
    alpha-Glucosidase from grape berries: partial purification and characterization (1978), Planta, 142, 195-201.
    View publication on PubMed

General Stability

EC Number General Stability Organism
3.2.1.20 stable to repeated freezing and thawing Vitis vinifera

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.20 cellobiose
-
 Vitis vinifera
3.2.1.20 fructose
-
 Vitis vinifera
3.2.1.20 glycerol competitive inhibitor Vitis vinifera
3.2.1.20 Hg2+ 1 mM, complete inhibition Vitis vinifera
3.2.1.20 methyl-alpha-D-glucopyranoside competitive Vitis vinifera
3.2.1.20 ribose
-
 Vitis vinifera
3.2.1.20 sucrose competitive Vitis vinifera
3.2.1.20 Tris
-
 Vitis vinifera
3.2.1.20 turanose competitive Vitis vinifera

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.20 100000
-
 gel filtration Vitis vinifera

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.20 Vitis vinifera
-
 var. Riesling
-

Reaction

EC Number Reaction Comment Organism Reaction ID
3.2.1.20 maltotetraose + 3 H2O = 4 alpha-D-glucose ping-pong mechanism Vitis vinifera
a

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.20 berry
-
 Vitis vinifera
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.20 492
-
-
 Vitis vinifera

Storage Stability

EC Number Storage Stability Organism
3.2.1.20 -20°C, stable for at least 2 months Vitis vinifera

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.20 isomaltose + H2O
-
 Vitis vinifera 2 alpha-D-glucose
-
 ?
3.2.1.20 maltose + H2O
-
 Vitis vinifera alpha-D-glucose + D-glucose
-
 ?
3.2.1.20 maltotriose + H2O
-
 Vitis vinifera maltose + D-glucose
-
 ?
3.2.1.20 p-nitrophenyl-alpha-D-glucopyranoside + H2O
-
 Vitis vinifera 4-nitrophenol + D-glucose
-
 ?
3.2.1.20 starch + H2O
-
 Vitis vinifera alpha-D-glucose
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.20 37
-
 1 h, pH 5, stable Vitis vinifera

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.20 5.1
-
-
 Vitis vinifera

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.20 5
-
 37°C, 1 h, stable Vitis vinifera