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Literature summary extracted from

  • Naika, G.S.; Kaul, P.; Prakash, V.
    Purification and characterization of a new endoglucanase from Aspergillus aculeatus (2007), J. Agric. Food Chem., 55, 7566-7572.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.4 carbodiimide
-
 Aspergillus aculeatus
3.2.1.4 diethyldicarbonate
-
 Aspergillus aculeatus

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.4 45000
-
 x * 45000, SDS-PAGE Aspergillus aculeatus

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.4 Aspergillus aculeatus
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.2.1.4 glycoprotein
-
 Aspergillus aculeatus

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.4
-
 Aspergillus aculeatus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.4 avicel + H2O low activity Aspergillus aculeatus ?
-
 ?
3.2.1.4 carboxymethyl cellulose + H2O
-
 Aspergillus aculeatus ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.4 ? x * 45000, SDS-PAGE Aspergillus aculeatus

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.4 40
-
-
 Aspergillus aculeatus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.4 57
-
 Tm-value Aspergillus aculeatus
3.2.1.4 90
-
 enzyme is able to sustain 50% of its activity when heated at 90°C for 5 h Aspergillus aculeatus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.4 5
-
-
 Aspergillus aculeatus

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.2.1.4 Aspergillus aculeatus isoelectric focusing, pH-range 3.5-9.5
-
 4.3