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Literature summary extracted from

  • Mitsue, T.; Saha, B.C.; Ueda, S.
    Glucoamylase of Aspergillus oryzae cultured on steamed rice (1979), J. Appl. Biochem., 1, 410-422.
No PubMed abstract available

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.3 additional information
-
 additional information 0.48 mg/ml for starch with glucoamylase II and III. 0.5 mg/ml for starch with glucoamylase I Aspergillus oryzae

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.3 54000
-
 glucoamylase III, gel filtration Aspergillus oryzae
3.2.1.3 67000
-
 glucoamylase II, gel filtration Aspergillus oryzae

Organism

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

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.3 three enzyme forms: I, II, and III Aspergillus oryzae

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.3 cell culture solid culture on steamed rice Aspergillus oryzae
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 amylopectin + H2O
-
 Aspergillus oryzae D-glucose + ?
-
 ?
3.2.1.3 amylose + H2O
-
 Aspergillus oryzae glucose + ?
-
 ?
3.2.1.3 beta-cyclodextrin + H2O no activity Aspergillus oryzae ?
-
 ?
3.2.1.3 dextran + H2O no activity Aspergillus oryzae ?
-
 ?
3.2.1.3 dextrin + H2O beta-limit dextrin Aspergillus oryzae ?
-
 ?
3.2.1.3 maltose + H2O
-
 Aspergillus oryzae 2 glucose
-
 ?
3.2.1.3 maltotriose + H2O
-
 Aspergillus oryzae maltose + glucose
-
 ?
3.2.1.3 methyl-alpha-D-glucoside + H2O no activity Aspergillus oryzae methanol + alpha-D-glucose
-
 ?
3.2.1.3 pullulan + H2O no activity Aspergillus oryzae ?
-
 ?
3.2.1.3 starch + H2O soluble Aspergillus oryzae glucose + ?
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.3 50
-
 glucoamylase II and III Aspergillus oryzae
3.2.1.3 60
-
 glucoamylase I Aspergillus oryzae

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.3 60
-
 complete loss of activity above Aspergillus oryzae

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 4.5
-
-
 Aspergillus oryzae

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.3 5 6 40°C, 30 min, stable Aspergillus oryzae