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Literature summary extracted from

  • Abraham, T.E.; Joseph, J.R.; Bindhu, L.B.V.; Jayakumar, K.K.
    Crosslinked enzyme crystals of glucoamylase as a potent catalyst for biotransformations (2004), Carbohydr. Res., 339, 1099-1104.
    View publication on PubMed

Activating Compound

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

Crystallization (Commentary)

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

KM Value [mM]

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

Natural Substrates/ Products (Substrates)

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 + ?
-
?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.3 Aspergillus niger
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.3 ammonium sulfate, Sephadex G-25 Aspergillus niger

Specific Activity [micromol/min/mg]

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

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 starch + H2O
-
Aspergillus niger beta-D-glucose + ?
-
?

Temperature Stability [°C]

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

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 4.5
-
-
Aspergillus niger

pH Range

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