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Literature summary for 3.2.1.3 extracted from
- Physicochemical and kinetic properties of a high salt tolerant Aspergillus flavus glucoamylase (2017), Biocatal. Agricult. Biotechnol., 9, 35-40 .
No PubMed abstract available
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Al3+ | 33% inhibition at 1 mM, 67% at 10 mM | Aspergillus flavus |  |
| Cu2+ | 6% inhibition at 1 mM, 44% at 10 mM | Aspergillus flavus | |
| EDTA | 10% inhibition at 1 mM, 30% at 10 mM | Aspergillus flavus | |
| Hg2+ | 32% inhibition at 1 mM, 69% at 10 mM | Aspergillus flavus | |
| K+ | 9% inhibition at 10 mM | Aspergillus flavus | |
| SDS | 41% inhibition at 1 mM, 86% at 10 mM | Aspergillus flavus | |
| Urea | 17% inhibition at 1 mM, 20% at 10 mM | Aspergillus flavus | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | using raw cassava starch as substrate, the enzyme has a Km value of 0.72 mg/mL with Vmax of 0.01248 mmol/min/mg | Aspergillus flavus |
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| extracellular | - |
Aspergillus flavus | - |
- |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| Ca2+ | activates 15-17% at 5-10 mM | Aspergillus flavus | |
| Mg2+ | activates 20% at 5 mM | Aspergillus flavus | |
| Na+ | activates 21% at 5 mM | Aspergillus flavus | |
| NaCl | the glucoamylase exhibits a high degree of salt tolerance with residual activity above 65% after 24 h incubation in 2.0 M NaCl solution | Aspergillus flavus | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 63000 | - |
native enzyme, gel filtration | Aspergillus flavus |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| starch + H2O | Aspergillus flavus | raw starch | ? | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus flavus | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| native enzyme 24fold by ammonium sulfate fractionation, dialysis, cation exchange chromatography, ultrafiltration, and gel filtration, to homogeneity | Aspergillus flavus |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| mycelium | submerged fermentation | Aspergillus flavus | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| additional information | - |
purified enzyme, 7.33 U/ml at pH 2.0 and 32.85 U/ml at pH 5.5, 50°C | Aspergillus flavus |
| 129.82 | - |
purified enzyme, pH 5.5, 50°C | Aspergillus flavus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| amylose + H2O | - |
Aspergillus flavus | ? | - |
? | |
| dextran + H2O | - |
Aspergillus flavus | ? | - |
? | |
| additional information | substrate specificity, overview | Aspergillus flavus | ? | - |
? | |
| starch + H2O | raw starch | Aspergillus flavus | ? | - |
? | |
| starch + H2O | soluble starch, which is the best substrate, and raw starch from cassava, potato, and corn | Aspergillus flavus | ? | - |
? | |
| sucrose + H2O | lower activity | Aspergillus flavus | ? | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| monomer | 1 * 63000, SDS-PAGE | Aspergillus flavus |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| glucoamylase | - |
Aspergillus flavus |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
- |
Aspergillus flavus |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 90 | profile overview | Aspergillus flavus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 40 | purified enzyme, completely stable for 2 h | Aspergillus flavus |
| 60 | - |
purified enzyme, about 62% of initial activity remains after 1 h of incubation | Aspergillus flavus |
| 70 | - |
purified enzyme, about 45% of initial activity remains after 1 h of incubation | Aspergillus flavus |
| 80 | - |
purified enzyme, about 28% of initial activity remains after 1 h of incubation | Aspergillus flavus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5.5 | - |
- |
Aspergillus flavus |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 2 | 9 | activity range, profile overview | Aspergillus flavus |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 5 | 7 | purified enzyme, room temperature, 60% of the initial activity remain after 2 h at pH 5.0, and about 70% after 1 h at pH 7.0 | Aspergillus flavus |
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