Activating Compound | Comment | Organism | Structure |
---|---|---|---|
EDTA | causes a slight activation of 12% at 5 mM | Aspergillus japonicus |
Application | Comment | Organism |
---|---|---|
industry | biotechnological applications of this glucoamylase from Aspergillus japonicus in the recycling and deinking process by the paper industries. Glucoamylases are used in food, pharmaceutical and textile industries | Aspergillus japonicus |
paper production | biotechnological applications of this glucoamylase from Aspergillus japonicus in the recycling and deinking process by the paper industries | Aspergillus japonicus |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
Mn2+ | activates 51% and 65% at 5 mM and 10 mM, respectively, inhibitory at above 15 mM | Aspergillus japonicus |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | Michaelis-Menten and Lineweaver-Burk kinetics | Aspergillus japonicus |
Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
extracellular | the enzyme is secreted | Aspergillus japonicus | - |
- |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Mn2+ | activates 51% and 65% at 5 mM and 10 mM, respectively, inhibitory at above 15 mM | Aspergillus japonicus | |
Pb2+ | activates | Aspergillus japonicus |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
72000 | - |
native enzyme, native PAGE | Aspergillus japonicus |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus japonicus | - |
originally isolated from soil | - |
Aspergillus japonicus Saito | - |
originally isolated from soil | - |
Posttranslational Modification | Comment | Organism |
---|---|---|
glycoprotein | the glycoprotein composition is estimated as 15% for the crude enzyme and 5.5% for the purified glucoamylase | Aspergillus japonicus |
Purification (Comment) | Organism |
---|---|
extracellular enzyme 1.32fold from crude cell extract by anion exchange chromatography and dialysis | Aspergillus japonicus |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
mycelium | the fungus is cultivated in Khanna medium, pH 5.5, for 4 days, at 25°C, in static condition, supplemented with potato starch and maltose in different concentrations, effects on Aspergillus japonicus cultivation, overview | Aspergillus japonicus | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
301.77 | - |
purified native extracellular enzyme, pH 5.0, 65°C | Aspergillus japonicus |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
4-nitrophenyl D-glucopyranoside + H2O | - |
Aspergillus japonicus | 4-nitrophenol + D-glucopyranose | - |
? | |
4-nitrophenyl D-glucopyranoside + H2O | - |
Aspergillus japonicus Saito | 4-nitrophenol + D-glucopyranose | - |
? | |
amylopectin + H2O | best substrate | Aspergillus japonicus | D-glucose + ? | - |
? | |
amylopectin + H2O | best substrate | Aspergillus japonicus Saito | D-glucose + ? | - |
? | |
amylose + H2O | - |
Aspergillus japonicus | ? | - |
? | |
amylose + H2O | - |
Aspergillus japonicus Saito | ? | - |
? | |
maltose + H2O | - |
Aspergillus japonicus | ? | - |
? | |
maltose + H2O | - |
Aspergillus japonicus Saito | ? | - |
? | |
starch + H2O | corn starch, potato starch, hydrolyzed potato starch, and rice starch | Aspergillus japonicus | ? | - |
? | |
starch + H2O | corn starch, potato starch, hydrolyzed potato starch, and rice starch | Aspergillus japonicus Saito | ? | - |
? |
Subunits | Comment | Organism |
---|---|---|
monomer | 1 * 72000, SDS-PAGE | Aspergillus japonicus |
Synonyms | Comment | Organism |
---|---|---|
glucoamylase | - |
Aspergillus japonicus |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
65 | - |
- |
Aspergillus japonicus |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
30 | 80 | at temperatures between 55°C and 65°C the glucoamylase retains 95-100% of its activity, at 70°C over 75% of the activity remains, 23% at 80°C | Aspergillus japonicus |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
45 | - |
purified native enzyme, after 90 min about 95% of activity is remaining, after 300 min 20% activity remains | Aspergillus japonicus |
50 | - |
purified native enzyme, 1 h, stable, 50% activity remaining after 2 h | Aspergillus japonicus |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5 | - |
- |
Aspergillus japonicus |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
4 | 6.5 | over 50% of maximal activity within this range, profile overview | Aspergillus japonicus |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
3 | 7 | purified native enzyme, stable at | Aspergillus japonicus |
General Information | Comment | Organism |
---|---|---|
evolution | the enzyme belongs to the superfamily of CBM 20, phylogenetic tree | Aspergillus japonicus |