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Literature summary for 2.4.1.24 extracted from
- Action of transglucosidase from Aspergillus niger on maltoheptaose and [U-(13)C]maltose (2009), Carbohydr. Res., 344, 460-465.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus niger | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| commercial preparation | further purified | Aspergillus niger | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| additional information | synthesis of oligosaccharides synthesized from a mixture of maltoheptaose and maltose, several types of oligosaccharides with degree of polymerization 2 to 8 containing alpha-D-Glcp-(1,6)-maltoheptaose are formed at 15°C, LC-MS and methylation product analysis, overview. Most of these compounds consist of alpha-(1,4) linkages in the main chain and alpha-(1,6) linkages at the non-reducing ends. However, when the reaction mixture is incubated for 96 h, most of these products were converted into oligosaccharides with DP2 to DP5 consisting of only alpha-(1,6) linkages. Thus, the transglucosidase rapidly transfers glucosyl residues to maltooligosaccharides, and gradually hydrolyzes both alpha-(1,4) linkages and alpha-(1,6) linkages at the non-reducing end, and transforms these into smaller molecules of mainly alpha-(1,6) linkages | Aspergillus niger | ? | - |
? |  |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| transglucosidase | - |
Aspergillus niger |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 15 | - |
assay at | Aspergillus niger |
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Release 2023.1 (January 2023)
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