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Literature summary for 3.2.1.3 extracted from

  • Sutthirak, P.; Dharmsthiti, S.; Lertsiri, S.
    Effect of glycation on stability and kinetic parameters of thermostable glucoamylase from Aspergillus niger (2005), Process Biochem., 40, 2821-2826.
No PubMed abstract available

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
2.74
-
maltodextrin pH 4.5, 60°C, native enzyme Aspergillus niger
3.64
-
maltodextrin pH 4.5, 60°C, glycated enzyme Aspergillus niger
9.19
-
maltose pH 4.5, 60°C, glycated enzyme Aspergillus niger
12.49
-
maltose pH 4.5, 60°C, native enzyme Aspergillus niger

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
77600
-
x * 77600, SDS-PAGE Aspergillus niger

Organism

Organism UniProt Comment Textmining
Aspergillus niger
-
-
-

Purification (Commentary)

Purification (Comment) Organism
native enzyme by ion exchange and hydrophobic interaction chromatography Aspergillus niger

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
61.34
-
glycated purified enzyme Aspergillus niger
65.64
-
native purified enzyme Aspergillus niger

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
maltodextrin + H2O during incubation 5-(hydroxymethyl)-2-furfuraldehyde is released, resulting in a glycated enzyme Aspergillus niger maltodextrin + beta-D-glucose
-
?
maltose + H2O
-
Aspergillus niger beta-D-glucose + D-glucose
-
?

Subunits

Subunits Comment Organism
? x * 77600, SDS-PAGE Aspergillus niger

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
60
-
-
Aspergillus niger

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
additional information
-
-
Aspergillus niger

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
4.5
-
-
Aspergillus niger

pH Stability

pH Stability pH Stability Maximum Comment Organism
5.5
-
rapid loss of activity, purified enzyme Aspergillus niger
6.5
-
inactivation, purified enzyme Aspergillus niger

pI Value

Organism Comment pI Value Maximum pI Value
Aspergillus niger native and glycated enzyme
-
3.5