EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
1.1.3.13 | additional information | the enzyme is activated 2fold by incubation at pH 6.0 and 40°C for 60 min, whereas the Km values for ethanol and ethylene glycol do not change | Penicillium purpurescens |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
1.1.3.13 | 0.95 | - |
ethylene glycol | pH 6.0, 40°C | Penicillium purpurescens | |
1.1.3.13 | 20.2 | - |
ethanol | pH 6.0, 40°C | Penicillium purpurescens |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
1.1.3.13 | 66000 | - |
4 * 66000, SDS-PAGE | Penicillium purpurescens |
1.1.3.13 | 260000 | - |
gel filtration | Penicillium purpurescens |
EC Number | Organic Solvent | Comment | Organism |
---|---|---|---|
1.1.3.13 | Ethanol | destabilizes the enzyme | Penicillium purpurescens |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
1.1.3.13 | Penicillium purpurescens | - |
- |
- |
1.1.3.13 | Penicillium purpurescens AIU 063 | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
1.1.3.13 | native enzyme from strain AIU 063 in a three-step chromatographic process | Penicillium purpurescens |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
1.1.3.13 | mycelium | the strain grows well at 25°C, slowly at 5°C, but not at 37°C. The AOD activity reaches a maximum at 2 d of cultivation, optimization of culture conditions, overview | Penicillium purpurescens | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
1.1.3.13 | ethanol + O2 | - |
Penicillium purpurescens | acetaldehyde + H2O2 | - |
? | |
1.1.3.13 | ethanol + O2 | - |
Penicillium purpurescens AIU 063 | acetaldehyde + H2O2 | - |
? | |
1.1.3.13 | ethylene glycol + O2 | - |
Penicillium purpurescens | ? + H2O2 | - |
? | |
1.1.3.13 | ethylene glycol + O2 | - |
Penicillium purpurescens AIU 063 | ? + H2O2 | - |
? | |
1.1.3.13 | formaldehyde + O2 | - |
Penicillium purpurescens | formic acid + H2O2 | - |
? | |
1.1.3.13 | formaldehyde + O2 | - |
Penicillium purpurescens AIU 063 | formic acid + H2O2 | - |
? | |
1.1.3.13 | glucose + O2 | - |
Penicillium purpurescens | ? + H2O2 | - |
? | |
1.1.3.13 | glycerol + O2 | - |
Penicillium purpurescens | ? + H2O2 | - |
? | |
1.1.3.13 | methanol + O2 | - |
Penicillium purpurescens | formaldehyde + H2O2 | - |
? | |
1.1.3.13 | methanol + O2 | - |
Penicillium purpurescens AIU 063 | formaldehyde + H2O2 | - |
? | |
1.1.3.13 | additional information | oxidizes short-chain primary alcohols and ethylene glycol in a medium containing not only methanol, but also ethanol, ethylene glycol, glycerol or glucose. No activity with 1,2-propanediol and 1,3-propanediol or acetaldehyde | Penicillium purpurescens | ? | - |
? | |
1.1.3.13 | additional information | oxidizes short-chain primary alcohols and ethylene glycol in a medium containing not only methanol, but also ethanol, ethylene glycol, glycerol or glucose. No activity with 1,2-propanediol and 1,3-propanediol or acetaldehyde | Penicillium purpurescens AIU 063 | ? | - |
? | |
1.1.3.13 | n-butanol + O2 | - |
Penicillium purpurescens | butyraldehyde + H2O2 | - |
? | |
1.1.3.13 | n-propanol + O2 | - |
Penicillium purpurescens | propanaldehyde + H2O2 | - |
? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
1.1.3.13 | homotetramer | 4 * 66000, SDS-PAGE | Penicillium purpurescens |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
1.1.3.13 | AOd | - |
Penicillium purpurescens |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
1.1.3.13 | additional information | - |
the enzyme activity is enhanced to 2fold by incubation at pH 6.0 and 40 °C for 60 min, whereas the Km values for ethanol and ethylene glycol do not change | Penicillium purpurescens |
1.1.3.13 | 25 | 30 | thermoactivated enzyme | Penicillium purpurescens |
1.1.3.13 | 35 | 40 | native, not thermoactivated enzyme | Penicillium purpurescens |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
1.1.3.13 | 20 | 45 | activity range, 50% of maximal activity at 40°C | Penicillium purpurescens |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
1.1.3.13 | 40 | - |
the enzyme activity is enhanced to 2fold by incubation at pH 6.0 and 40°C for 60 min, whereas the Km values for ethanol and ethylene glycol do not change | Penicillium purpurescens |
1.1.3.13 | 45 | - |
60 min, stable below | Penicillium purpurescens |
1.1.3.13 | 50 | - |
60 min, inactivation | Penicillium purpurescens |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
1.1.3.13 | 8.5 | - |
- |
Penicillium purpurescens |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
1.1.3.13 | 5 | 9.5 | - |
Penicillium purpurescens |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
1.1.3.13 | 6 | - |
the enzyme activity is enhanced to 2fold by incubation at pH 6.0 and 40°C for 60 min, whereas the Km values for ethanol and ethylene glycol do not change | Penicillium purpurescens |
EC Number | Cofactor | Comment | Organism | Structure |
---|---|---|---|---|
1.1.3.13 | FAD | a flavoenzyme | Penicillium purpurescens | |
1.1.3.13 | additional information | no FMN or riboflavin | Penicillium purpurescens |
EC Number | Organism | Comment | pI Value Maximum | pI Value |
---|---|---|---|---|
1.1.3.13 | Penicillium purpurescens | isoelectric focussing | - |
5.4 |