Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary extracted from

  • Bhatti, H.; Saleem, N.
    Characterization of glucose oxidase from Penicillium notatum (2009), Food Technol. Biotechnol., 47, 331-335.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.1.3.4 Ba2+ 70% residual activity at 1 mM Penicillium chrysogenum
1.1.3.4 Cd2+ 60% residual activity at 1 mM Penicillium chrysogenum
1.1.3.4 Cu2+ 30% residual activity at 1 mM Penicillium chrysogenum
1.1.3.4 D-glucono-delta-lactone weak competitive inhibitor of GOD Penicillium chrysogenum
1.1.3.4 Hg2+ 35% residual activity at 1 mM Penicillium chrysogenum
1.1.3.4 K+ 97% residual activity at 1 mM Penicillium chrysogenum
1.1.3.4 Mg2+ 85% residual activity at 1 mM Penicillium chrysogenum
1.1.3.4 Na+ 95% residual activity at 1 mM Penicillium chrysogenum
1.1.3.4 Pb2+ 45% residual activity at 1 mM Penicillium chrysogenum

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.1.3.4 10.5
-
 beta-D-glucose in 50 mM sodium acetate buffer (pH 5.4). at 45°C Penicillium chrysogenum

Organism

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

Purification (Commentary)

EC Number Purification (Comment) Organism
1.1.3.4 ammonium sulfate precipitation, DEAE cellulose column chromatography, and Sephadex G-100 gel filtration Penicillium chrysogenum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.1.3.4 mycelium
-
 Penicillium chrysogenum
-

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 chrysogenum D-glucono-1,5-lactone + H2O2
-
 ?

Synonyms

EC Number Synonyms Comment Organism
1.1.3.4 beta-D-glucose:oxygen-1-oxidoreductase
-
 Penicillium chrysogenum
1.1.3.4 GOD
-
 Penicillium chrysogenum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.1.3.4 45
-
-
 Penicillium chrysogenum

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.1.3.4 45 65 at 45°C the enzyme half-life is 99 min and at 65°C it is 20.38 min under similar conditions Penicillium chrysogenum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.1.3.4 5.4
-
-
 Penicillium chrysogenum

Cofactor

EC Number Cofactor Comment Organism Structure
1.1.3.4 FAD
-
 Penicillium chrysogenum