EC Number | Application | Comment | Organism |
---|---|---|---|
3.2.1.3 | food industry | key enzyme in ripening and production of good taste in fermented tofu production, overview | Monascus purpureus |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.3 | Ag+ | 38% inhibition of isozyme GA-I, 14% inhibition of isozyme GA-II at 1 mM | Monascus purpureus | |
3.2.1.3 | Al3+ | 20% inhibition of isozyme GA-II at 1 mM | Monascus purpureus | |
3.2.1.3 | Fe2+ | 16% inhibition of isozyme GA-II at 1 mM | Monascus purpureus | |
3.2.1.3 | Hg2+ | 34% inhibition of isozyme GA-II, 49% inhibition of isozyme GA-I at 1 mM | Monascus purpureus | |
3.2.1.3 | K+ | 15% inhibition of isozyme GA-II at 1 mM | Monascus purpureus | |
3.2.1.3 | Mn2+ | 22% inhibition of isozyme GA-II at 1 mM | Monascus purpureus |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.2.1.3 | 0.2 | - |
soluble starch | pH 5.0, 37°C, isozyme GA-II | Monascus purpureus | |
3.2.1.3 | 2.3 | - |
amylose | pH 5.0, 37°C, isozyme GA-I | Monascus purpureus | |
3.2.1.3 | 2.4 | - |
amylose | pH 5.0, 37°C, isozyme GA-II | Monascus purpureus | |
3.2.1.3 | 4 | - |
soluble starch | pH 5.0, 37°C, isozyme GA-I | Monascus purpureus | |
3.2.1.3 | 4.2 | - |
amylopectin | pH 5.0, 37°C, isozyme GA-II | Monascus purpureus | |
3.2.1.3 | 6.2 | - |
glycogen | pH 5.0, 37°C, isozyme GA-II | Monascus purpureus | |
3.2.1.3 | 17.1 | - |
amylopectin | pH 5.0, 37°C, isozyme GA-I | Monascus purpureus |
EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|---|
3.2.1.3 | extracellular | two isozymes GA-I and GA-II | Monascus purpureus | - |
- |
EC Number | Metals/Ions | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.3 | Co2+ | 28% activation of isozyme GA-I at 1 mM, no effect on isozyme GA-II | Monascus purpureus | |
3.2.1.3 | Cu2+ | 10% activation of isozyme GA-I at 1 mM, no effect on isozyme GA-II | Monascus purpureus | |
3.2.1.3 | Fe2+ | 15% activation of isozyme GA-I at 1 mM, no effect on isozyme GA-II | Monascus purpureus | |
3.2.1.3 | Sr2+ | 10% activation of isozyme GA-I at 1 mM, no effect on isozyme GA-II | Monascus purpureus |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 60000 | - |
x * 60000, isozyme GA-I, SDS-PAGE, x * 89000, isozyme GA-II, SDS-PAGE | Monascus purpureus |
3.2.1.3 | 89000 | - |
x * 60000, isozyme GA-I, SDS-PAGE, x * 89000, isozyme GA-II, SDS-PAGE | Monascus purpureus |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.3 | additional information | Monascus purpureus | key enzyme in ripening and production of good taste in fermented tofu production, overview | ? | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.3 | Monascus purpureus | - |
high glucoamylase-producing strain RY3410, two isozymes GA-I and GA-II | - |
EC Number | Posttranslational Modification | Comment | Organism |
---|---|---|---|
3.2.1.3 | glycoprotein | carbohydrate content of isozymes GA-I and GA-II is 15.0% and 16.2%, respectively | Monascus purpureus |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.3 | native isozymes GA-I and GA-II | Monascus purpureus |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.3 | amylopectin + H2O | - |
Monascus purpureus | ? | - |
? | |
3.2.1.3 | amylose + H2O | - |
Monascus purpureus | ? | - |
? | |
3.2.1.3 | glycogen + H2O | - |
Monascus purpureus | ? | - |
? | |
3.2.1.3 | maltopentaose + H2O | low activity | Monascus purpureus | maltotetraose + beta-D-glucose | - |
? | |
3.2.1.3 | maltose + H2O | substrate of isozyme GA-II, no activity with isozyme GA-I | Monascus purpureus | beta-D-glucose + D-glucose | - |
? | |
3.2.1.3 | maltotetraose + H2O | low activity | Monascus purpureus | maltotriose + beta-D-glucose | - |
? | |
3.2.1.3 | maltotriose + 2 H2O | - |
Monascus purpureus | 3 beta-D-glucose | - |
? | |
3.2.1.3 | additional information | key enzyme in ripening and production of good taste in fermented tofu production, overview | Monascus purpureus | ? | - |
? | |
3.2.1.3 | additional information | substrate specificities of isozymes GA-I and GA-II, cyclodextrins are poor substrates, overview | Monascus purpureus | ? | - |
? | |
3.2.1.3 | pullulan + H2O | low activity | Monascus purpureus | ? | - |
? | |
3.2.1.3 | starch + H2O | soluble starch | Monascus purpureus | ? | - |
? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
3.2.1.3 | ? | x * 60000, isozyme GA-I, SDS-PAGE, x * 89000, isozyme GA-II, SDS-PAGE | Monascus purpureus |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.2.1.3 | glucoamylase | - |
Monascus purpureus |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 50 | - |
isozyme GA-I | Monascus purpureus |
3.2.1.3 | 65 | - |
isozyme GA-II | Monascus purpureus |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 40 | - |
isozyme GA-I, stable up to | Monascus purpureus |
3.2.1.3 | 60 | - |
isozyme GA-II, stable up to | Monascus purpureus |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 5 | - |
both isozymes GA-I and GA-II | Monascus purpureus |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 3.5 | 10 | - |
Monascus purpureus |
EC Number | Organism | Comment | pI Value Maximum | pI Value |
---|---|---|---|---|
3.2.1.3 | Monascus purpureus | isoelectric focusing, isozyme GA-I | - |
3.16 |
3.2.1.3 | Monascus purpureus | isoelectric focusing, isozyme GA-II | - |
3.18 |