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Literature summary extracted from

  • Kim, J.M.; Schmid, R.D.
    Comparison of Penicillium amagasakiense glucose oxidase purified as glyco- and aglyco-proteins (1991), FEMS Microbiol. Lett., 78, 221-226.
No PubMed abstract available

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.1.3.4 additional information
-
 additional information values for glyco-enzyme and aglyco-enzyme Penicillium amagasakiense

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
1.1.3.4 60000
-
 2 * 60000, aglyco-GOD, SDS-PAGE Penicillium amagasakiense
1.1.3.4 70000
-
 2 * 70000, glyco-GOD, SDS-PAGE Penicillium amagasakiense
1.1.3.4 130000 150000 aglyco-GOD, gel filtration, native PAGE Penicillium amagasakiense

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
1.1.3.4 beta-D-glucose + O2 + H2O Penicillium amagasakiense
-
 D-glucono-1,5-lactone + H2O2
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
1.1.3.4 Penicillium amagasakiense
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
1.1.3.4 glycoprotein no significant differences in catalytic properties of glyco- and aglyco-GOD Penicillium amagasakiense

Purification (Commentary)

EC Number Purification (Comment) Organism
1.1.3.4 isolation of glyco-GOD and aglyco-GOD from tunicamycin containing growth medium Penicillium amagasakiense

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.1.3.4 beta-D-glucose + O2 + H2O
-
 Penicillium amagasakiense D-glucono-1,5-lactone + H2O2
-
 ?

Subunits

EC Number Subunits Comment Organism
1.1.3.4 dimer 2 * 70000, glyco-GOD, SDS-PAGE Penicillium amagasakiense
1.1.3.4 dimer 2 * 60000, aglyco-GOD, SDS-PAGE Penicillium amagasakiense

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.1.3.4 35
-
 stable up to Penicillium amagasakiense
1.1.3.4 45
-
 30 min, considerable inactivation Penicillium amagasakiense

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.1.3.4 5.5
-
 glyco-GOD Penicillium amagasakiense
1.1.3.4 6
-
 aglyco-GOD Penicillium amagasakiense