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Literature summary for 3.2.1.3 extracted from

  • Gill, R.K.; Kaur, J.
    A thermostable glucoamylase from a thermophilic Bacillus sp.: characterization and thermostability (2004), J. Ind. Microbiol. Biotechnol., 31, 540-543.
    View publication on PubMed
Search for more literature for 3.2.1.3

Inhibitors

Inhibitors Comment Organism Structure
Ca2+ 60% inhibition Bacillus sp. (in: Bacteria)
Cu2+ complete inhibition Bacillus sp. (in: Bacteria)
Hg2+ complete inhibition Bacillus sp. (in: Bacteria)
K+ complete inhibition Bacillus sp. (in: Bacteria)

Metals/Ions

Metals/Ions Comment Organism Structure
Co2+ activates Bacillus sp. (in: Bacteria)
Fe2+ activates Bacillus sp. (in: Bacteria)
Mg2+ activates Bacillus sp. (in: Bacteria)

Organism

Organism UniProt Comment Textmining
Bacillus sp. (in: Bacteria)
-
-
-
Bacillus sp. (in: Bacteria) J38
-
-
-

Purification (Commentary)

Purification (Comment) Organism
native enzyme partially 10.2fold by ammonium sulfate fractionation, gel filtration, and ion exchange chromatography Bacillus sp. (in: Bacteria)

Reaction

Reaction Comment Organism Reaction ID
(alpha-D-glucopyranosyl-(1-4))n-alpha-D-glucopyranose + H2O = (alpha-D-glucopyranosyl-(1-4))n-1-alpha-D-glucopyranose + beta-D-glucopyranose mode of action Bacillus sp. (in: Bacteria)
a

Source Tissue

Source Tissue Comment Organism Textmining
additional information maximal enzyme expression at 65°C and pH 7.0 Bacillus sp. (in: Bacteria)
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
34
-
 partially purified enzyme Bacillus sp. (in: Bacteria)

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
maltose + H2O
-
 Bacillus sp. (in: Bacteria) beta-D-glucose + D-glucose product analysis ?
maltose + H2O
-
 Bacillus sp. (in: Bacteria) J38 beta-D-glucose + D-glucose product analysis ?
starch + H2O
-
 Bacillus sp. (in: Bacteria) starch + beta-D-glucose product analysis ?
starch + H2O
-
 Bacillus sp. (in: Bacteria) J38 starch + beta-D-glucose product analysis ?

Synonyms

Synonyms Comment Organism
GA
-
 Bacillus sp. (in: Bacteria)
glucoamylase
-
 Bacillus sp. (in: Bacteria)

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
70
-
 at pH 5.0 Bacillus sp. (in: Bacteria)
80
-
 at pH 7.0 Bacillus sp. (in: Bacteria)

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
30 90
-
 Bacillus sp. (in: Bacteria)

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
additional information
-
 stability profile Bacillus sp. (in: Bacteria)
60
-
 pH 7.0, half-life is 13 h Bacillus sp. (in: Bacteria)
65
-
 pH 7.0, half-life is 8 h Bacillus sp. (in: Bacteria)
70
-
 pH 7.0, half-life is 40 min Bacillus sp. (in: Bacteria)
80
-
 stable up to for 30 min at pH 7.0, loss of 40% activity at pH 5.0 Bacillus sp. (in: Bacteria)
100
-
 36% remaining activity after 10 min at pH 7.0, loss of 89% activity at pH 5.0 Bacillus sp. (in: Bacteria)

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5
-
-
 Bacillus sp. (in: Bacteria)

pH Range

pH Minimum pH Maximum Comment Organism
4 8
-
 Bacillus sp. (in: Bacteria)

pH Stability

pH Stability pH Stability Maximum Comment Organism
additional information
-
 stability profile Bacillus sp. (in: Bacteria)
3 10 maximally stable at pH 7.0 Bacillus sp. (in: Bacteria)