Inhibitors | Comment | Organism | Structure |
---|---|---|---|
CuSO4 | 66% inhibition at 1 mM | Talaromyces purpureogenus | |
dimedone | not inhibitory | Talaromyces purpureogenus | |
FeSO4 | inhibition of enzyme production | Talaromyces purpureogenus | |
HgCl2 | complete inhibition at 1 mM | Talaromyces purpureogenus | |
hydroxylamine | not inhibitory | Talaromyces purpureogenus | |
NaCl | 50% inhibition at a concentration of 4% | Talaromyces purpureogenus | |
NaHSO4 | 40% inhibition at 1 mM | Talaromyces purpureogenus | |
phenylhydrazine | 30% inhibition at 1 mM | Talaromyces purpureogenus |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
11 | - |
beta-D-glucose | - |
Talaromyces purpureogenus | |
12.5 | - |
D-glucose | - |
Talaromyces purpureogenus |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
beta-D-glucose + O2 + H2O | Penicillium chrysogenum | - |
D-glucono-1,5-lactone + H2O2 | - |
? | |
beta-D-glucose + O2 + H2O | Talaromyces purpureogenus | - |
D-glucono-1,5-lactone + H2O2 | - |
? | |
beta-D-glucose + O2 + H2O | Talaromyces stipitatus | - |
D-glucono-1,5-lactone + H2O2 | - |
? | |
beta-D-glucose + O2 + H2O | Penicillium sp. | - |
D-glucono-1,5-lactone + H2O2 | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Penicillium chrysogenum | - |
- |
- |
Penicillium sp. | - |
8 species | - |
Talaromyces purpureogenus | - |
- |
- |
Talaromyces stipitatus | - |
- |
- |
Purification (Comment) | Organism |
---|---|
partial | Talaromyces purpureogenus |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
culture medium | - |
Penicillium chrysogenum | - |
culture medium | - |
Talaromyces purpureogenus | - |
culture medium | - |
Talaromyces stipitatus | - |
culture medium | - |
Penicillium sp. | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
additional information | - |
- |
Penicillium chrysogenum |
additional information | - |
effect of culture conditions on enzyme activity | Talaromyces purpureogenus |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
beta-D-glucose + O2 + H2O | - |
Penicillium chrysogenum | D-glucono-1,5-lactone + H2O2 | - |
? | |
beta-D-glucose + O2 + H2O | - |
Talaromyces purpureogenus | D-glucono-1,5-lactone + H2O2 | - |
? | |
beta-D-glucose + O2 + H2O | - |
Talaromyces stipitatus | D-glucono-1,5-lactone + H2O2 | - |
? | |
beta-D-glucose + O2 + H2O | - |
Penicillium sp. | D-glucono-1,5-lactone + H2O2 | - |
? | |
beta-D-glucose + O2 + H2O | highly specific | Penicillium chrysogenum | D-glucono-1,5-lactone + H2O2 | - |
? | |
beta-D-glucose + O2 + H2O | highly specific | Talaromyces purpureogenus | D-glucono-1,5-lactone + H2O2 | - |
? | |
beta-D-glucose + O2 + H2O | highly specific | Talaromyces stipitatus | D-glucono-1,5-lactone + H2O2 | - |
? | |
beta-D-glucose + O2 + H2O | highly specific | Penicillium sp. | D-glucono-1,5-lactone + H2O2 | - |
? | |
D-glucose + O2 | - |
Talaromyces purpureogenus | D-glucono-1,5-lactone + H2O2 | - |
r |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
35 | - |
- |
Talaromyces purpureogenus |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
additional information | - |
glucose stabilizes against heat inactivation | Talaromyces purpureogenus |
50 | - |
stable below, pH 5.6 for 15 min | Talaromyces purpureogenus |
70 | - |
completely inactivated after 15 min in the absence of glucose and 50% inactivated in the presence of glucose | Talaromyces purpureogenus |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5 | - |
- |
Talaromyces purpureogenus |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
5 | 7 | at 40°C, 2 h | Talaromyces purpureogenus |