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Literature summary for 3.2.1.20 extracted from
- Purification and biochemical characterization of an alpha-glucosidase from Xanthophyllomyces dendrorhous (2006), Yeast, 23, 117-125.
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | Michaelis-Menten kinetics | Phaffia rhodozyma | |
| 0.55 | - |
maltotriose | pH 5.5, 42°C | Phaffia rhodozyma |  |
| 0.72 | - |
soluble starch | pH 5.5, 42°C | Phaffia rhodozyma | |
| 0.86 | - |
maltoheptaose | pH 5.5, 42°C | Phaffia rhodozyma | |
| 2.71 | - |
maltose | pH 5.5, 42°C | Phaffia rhodozyma | |
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| extracellular | - |
Phaffia rhodozyma | - |
- |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 60200 | - |
2 * 60200, SDS-PAGE | Phaffia rhodozyma |
| 115000 | - |
gel filtration | Phaffia rhodozyma |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| maltodextrin + H2O | Phaffia rhodozyma | - |
alpha-D-glucose | - |
? | |
| maltoheptaose + 6 H2O | Phaffia rhodozyma | - |
7 alpha-D-glucose | - |
? | |
| maltose + H2O | Phaffia rhodozyma | - |
alpha-D-glucose + D-glucose | - |
? | |
| maltotriose + 2 H2O | Phaffia rhodozyma | - |
3 alpha-D-glucose | - |
? | |
| soluble starch + H2O | Phaffia rhodozyma | the enzyme hydrolyzes alpha-1,4-glycosidic bonds, exo-acting enzyme | alpha-D-glucose | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Phaffia rhodozyma | - |
several strains | - |
Posttranslational Modification
| Posttranslational Modification | Comment | Organism |
|---|---|---|
| glycoprotein | N-glycosylation, 12% carbohydrate content | Phaffia rhodozyma |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| native extracellular enzyme 45.5fold from strain ATCC MYA-131 by ultrafiltration, and ion exchange chromatography | Phaffia rhodozyma |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| additional information | optimal growth conditions, no activity in glucose-grown cells, overview | Phaffia rhodozyma | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 700 | - |
purified enzyme | Phaffia rhodozyma |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| glycogen + H2O | low activity | Phaffia rhodozyma | alpha-D-glucose | - |
? | |
| maltodextrin + H2O | - |
Phaffia rhodozyma | alpha-D-glucose | - |
? | |
| maltoheptaose + 6 H2O | - |
Phaffia rhodozyma | 7 alpha-D-glucose | - |
? | |
| maltose + H2O | - |
Phaffia rhodozyma | alpha-D-glucose + D-glucose | - |
? | |
| maltotriose + 2 H2O | - |
Phaffia rhodozyma | 3 alpha-D-glucose | - |
? | |
| maltotriose + 2 H2O | preferred substrate | Phaffia rhodozyma | 3 alpha-D-glucose | - |
? | |
| additional information | substrate specificity, no activity with sucrose, 4-nitrophenyl alpha-D-glucopyranoside, aryl alpha-glucoside, or isomalto-oligosaccharides, overview | Phaffia rhodozyma | ? | - |
? | |
| soluble starch + H2O | the enzyme hydrolyzes alpha-1,4-glycosidic bonds, exo-acting enzyme | Phaffia rhodozyma | alpha-D-glucose | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| dimer | 2 * 60200, SDS-PAGE | Phaffia rhodozyma |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 45 | - |
- |
Phaffia rhodozyma |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 35 | 55 | about 50% of maximal activity at 35°C and 55°C | Phaffia rhodozyma |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | - |
purified enzyme, 90% remaining activity after 48 h | Phaffia rhodozyma |
| 50 | - |
purified enzyme, 50% remaining activity after 3 h, 75% after 45 min | Phaffia rhodozyma |
| 60 | - |
purified enzyme, 50% remaining activity after 15 min, 10% after 45 min | Phaffia rhodozyma |
| 70 | - |
purified enzyme, inactivation within 5 min | Phaffia rhodozyma |
Turnover Number [1/s]
| Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 2.87 | - |
soluble starch | pH 5.5, 42°C | Phaffia rhodozyma | |
| 3 | 6 | soluble starch | pH 5.5, 42°C | Phaffia rhodozyma | |
| 8 | - |
maltotriose | pH 5.5, 42°C | Phaffia rhodozyma | |
| 10 | - |
maltoheptaose | pH 5.5, 42°C | Phaffia rhodozyma | |
| 15.3 | - |
maltose | pH 5.5, 42°C | Phaffia rhodozyma | |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5.5 | - |
- |
Phaffia rhodozyma |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4.5 | 6 | about 75% of maximal activity at pH 4.5 and pH 6.0 | Phaffia rhodozyma |
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