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Literature summary extracted from

  • Tachibana, S.; Yasuda, M.
    Purification and characterization of heterogeneous glucoamylases from Monascus purpureus (2007), Biosci. Biotechnol. Biochem., 71, 2573-2576.
    View publication on PubMed

Application

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

Inhibitors

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

KM Value [mM]

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

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.3 extracellular two isozymes GA-I and GA-II Monascus purpureus
-
-

Metals/Ions

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

Molecular Weight [Da]

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

Natural Substrates/ Products (Substrates)

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 ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.3 Monascus purpureus
-
 high glucoamylase-producing strain RY3410, two isozymes GA-I and GA-II
-

Posttranslational Modification

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

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.3 native isozymes GA-I and GA-II Monascus purpureus

Substrates and Products (Substrate)

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 ?
-
 ?

Subunits

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

Synonyms

EC Number Synonyms Comment Organism
3.2.1.3 glucoamylase
-
 Monascus purpureus

Temperature Optimum [°C]

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

Temperature Stability [°C]

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

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 5
-
 both isozymes GA-I and GA-II Monascus purpureus

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.3 3.5 10
-
 Monascus purpureus

pI Value

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