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Literature summary for 3.2.1.3 extracted from

  • Abraham, T.E.; Joseph, J.R.; Bindhu, L.B.V.; Jayakumar, K.K.
    Crosslinked enzyme crystals of glucoamylase as a potent catalyst for biotransformations (2004), Carbohydr. Res., 339, 1099-1104.
    View publication on PubMed
Search for more literature for 3.2.1.3

Activating Compound

Activating Compound Comment Organism Structure
chloroform 50%, 2fold higher activity compared to water as solvent Aspergillus niger
hexane 50%, 2fold higher activity compared to water as solvent Aspergillus niger
n-dodecane 50%, 2fold higher activity compared to water as solvent Aspergillus niger

Crystallization (Commentary)

Crystallization (Comment) Organism
cross linked glucoamylase crystals, glucoamylase is crystallized by the batch method using ammonium sulfate as precipitant, 65% saturation, along with 20% 2-propanol as cosolvent in 500 mM acetate buffer, pH 4.5, the solution is stirred at 4°C for 30 min and then kept for 16 h at the same temperature Aspergillus niger

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
 starch 5.1 mg/ml, 60°C, pH4.5 Aspergillus niger

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
starch + H2O Aspergillus niger
-
 beta-D-glucose + ?
-
 ?

Organism

Organism UniProt Comment Textmining
Aspergillus niger
-
-
-

Purification (Commentary)

Purification (Comment) Organism
ammonium sulfate, Sephadex G-25 Aspergillus niger

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
5.6
-
 soluble glucamylase Aspergillus niger
11.7
-
 crosslinked glucoamylase crystals Aspergillus niger

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
starch + H2O
-
 Aspergillus niger beta-D-glucose + ?
-
 ?

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
70
-
 crosslinked glucoamylase crystals, 1.5% loss of activity after 1 h in the presence of 4% starch, soluble glucoamylase, 17% loss of activity in the presence of 4% starch, complete loss of activity in the absence of starch Aspergillus niger
80
-
 crosslinked glucoamylase crystals, 23% loss of activity after 1 h in the presence of 4% starch, soluble glucoamylase, 38% loss of activity in the presence of 4% starch, complete loss of activity in the absence of starch Aspergillus niger
90
-
 crosslinked glucoamylase crystals, 48% loss of activity after 1 h in the presence of 4% starch, soluble glucoamylase, 55% loss of activity in the presence of 4% starch, complete loss of activity in the absence of starch Aspergillus niger

pH Optimum

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

pH Range

pH Minimum pH Maximum Comment Organism
2.5 8.5 soluble glucoamylase, approx. 70% of maximal activity at pH 2.5, approx. 50% of maximal activity at pH 8.5, crosslinked glucoamylase crystals, approx. 20% of maximal activity at pH 2.5, approx. 25% of maximal activity at pH 8.5 Aspergillus niger