EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.3 | chloroform | 50%, 2fold higher activity compared to water as solvent | Aspergillus niger | |
3.2.1.3 | hexane | 50%, 2fold higher activity compared to water as solvent | Aspergillus niger | |
3.2.1.3 | n-dodecane | 50%, 2fold higher activity compared to water as solvent | Aspergillus niger |
EC Number | Crystallization (Comment) | Organism |
---|---|---|
3.2.1.3 | cross linked glucoamylase crystals, glucoamylase is crystallized by the batch method using ammonium sulfate as precipitant, 65% saturation, along with 20% 2-propanol as cosolvent in 500 mM acetate buffer, pH 4.5, the solution is stirred at 4°C for 30 min and then kept for 16 h at the same temperature | Aspergillus niger |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.2.1.3 | additional information | - |
starch | 5.1 mg/ml, 60°C, pH4.5 | Aspergillus niger |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.3 | starch + H2O | Aspergillus niger | - |
beta-D-glucose + ? | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.3 | Aspergillus niger | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.3 | ammonium sulfate, Sephadex G-25 | Aspergillus niger |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 5.6 | - |
soluble glucamylase | Aspergillus niger |
3.2.1.3 | 11.7 | - |
crosslinked glucoamylase crystals | Aspergillus niger |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.3 | starch + H2O | - |
Aspergillus niger | beta-D-glucose + ? | - |
? |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 70 | - |
crosslinked glucoamylase crystals, 1.5% loss of activity after 1 h in the presence of 4% starch, soluble glucoamylase, 17% loss of activity in the presence of 4% starch, complete loss of activity in the absence of starch | Aspergillus niger |
3.2.1.3 | 80 | - |
crosslinked glucoamylase crystals, 23% loss of activity after 1 h in the presence of 4% starch, soluble glucoamylase, 38% loss of activity in the presence of 4% starch, complete loss of activity in the absence of starch | Aspergillus niger |
3.2.1.3 | 90 | - |
crosslinked glucoamylase crystals, 48% loss of activity after 1 h in the presence of 4% starch, soluble glucoamylase, 55% loss of activity in the presence of 4% starch, complete loss of activity in the absence of starch | Aspergillus niger |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 4.5 | - |
- |
Aspergillus niger |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 2.5 | 8.5 | soluble glucoamylase, approx. 70% of maximal activity at pH 2.5, approx. 50% of maximal activity at pH 8.5, crosslinked glucoamylase crystals, approx. 20% of maximal activity at pH 2.5, approx. 25% of maximal activity at pH 8.5 | Aspergillus niger |