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Literature summary extracted from

  • Inokuchi, N.; Takahashi, T.; Irie, M.
    Purification and characterization of a minor glucoamylase from Aspergillus saitoi (1981), J. Biochem., 90, 1055-1067.
    View publication on PubMed

General Stability

EC Number General Stability Organism
3.2.1.3 5 M guanidine hydrochloride, almost complete denaturation Aspergillus phoenicis
3.2.1.3 8 M urea, partial denaturation Aspergillus phoenicis

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.3 Hg2+ 1 mM, 48% inhibition, glucoamylase M2 Aspergillus phoenicis
3.2.1.3 Mn2+ 1 mM, 12% inhibition, glucoamylase M2 Aspergillus phoenicis

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.3 additional information
-
 additional information 0.92% for soluble starch, glucoamylase M2 Aspergillus phoenicis
3.2.1.3 0.146
-
 amylose glucoamylase M2 Aspergillus phoenicis
3.2.1.3 0.73
-
 Dextrin glucoamylase M2 Aspergillus phoenicis
3.2.1.3 1.25
-
 glycogen glucoamylase M2 Aspergillus phoenicis
3.2.1.3 1.4
-
 maltotriose glucoamylase M2 Aspergillus phoenicis
3.2.1.3 1.65
-
 amylopectin glucoamylase M2 Aspergillus phoenicis
3.2.1.3 3
-
 maltose glucoamylase M2 Aspergillus phoenicis
3.2.1.3 5.6
-
 p-nitrophenyl-alpha-D-glucoside glucoamylase M2 Aspergillus phoenicis
3.2.1.3 10
-
 Phenyl-alpha-maltoside glucoamylase M2 Aspergillus phoenicis
3.2.1.3 36.4
-
 isomaltose glucoamylase M2 Aspergillus phoenicis

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.3 70000
-
 x * 70000, glucoamylase M2, SDS-PAGE Aspergillus phoenicis

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.3 Aspergillus phoenicis
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.2.1.3 glycoprotein contains 0.55% glucosamine and 12% neutral sugar which consists of a large amount of mannose and small amounts of galactose and glucose Aspergillus phoenicis

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.3 glucoamylase M2 Aspergillus phoenicis

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.3 32.6
-
 glucoamylase M1 Aspergillus phoenicis
3.2.1.3 40.8
-
 glucoamylase M2 Aspergillus phoenicis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 4-nitrophenyl alpha-D-glucoside + H2O
-
 Aspergillus phoenicis 4-nitrophenol + D-glucose
-
 ?
3.2.1.3 amylopectin + H2O
-
 Aspergillus phoenicis D-glucose + ?
-
 ?
3.2.1.3 amylose + H2O
-
 Aspergillus phoenicis glucose + ?
-
 ?
3.2.1.3 dextrin + H2O
-
 Aspergillus phoenicis ?
-
 ?
3.2.1.3 glycogen + H2O
-
 Aspergillus phoenicis glucose + ?
-
 ?
3.2.1.3 isomaltose + H2O
-
 Aspergillus phoenicis glucose
-
 ?
3.2.1.3 maltose + H2O
-
 Aspergillus phoenicis 2 glucose
-
 ?
3.2.1.3 maltotriose + H2O
-
 Aspergillus phoenicis maltose + glucose
-
 ?
3.2.1.3 phenyl alpha-maltoside + H2O
-
 Aspergillus phoenicis glucose + phenyl alpha-glucoside
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.3 ? x * 70000, glucoamylase M2, SDS-PAGE Aspergillus phoenicis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.3 50
-
 pH 6.0, 5 min, stable up to Aspergillus phoenicis
3.2.1.3 70
-
 pH 6.0, 5 min, complete loss of activity Aspergillus phoenicis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 4.5
-
 glucoamylase M2 Aspergillus phoenicis
3.2.1.3 4.5
-
 hydrolysis of starch Aspergillus phoenicis

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.3 2
-
 37°C, 1 h, complete loss of activity below Aspergillus phoenicis
3.2.1.3 2.5 7.5 37°C, 1 h, stable Aspergillus phoenicis
3.2.1.3 9
-
 37°C, 1 h, complete loss of activity above Aspergillus phoenicis