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Literature summary for 3.2.1.3 extracted from

  • Liu, H.L.; Doleyres, Y.; Coutinho, P.M.; Ford, C.; Reilly, P.J.
    Replacement and deletion mutations in the catalytic domain and belt region of Aspergillus awamori glucoamylase to enhance thermostability (2000), Protein Eng., 13, 655-659.
    View publication on PubMed

Cloned(Commentary)

Cloned (Comment) Organism
expression in Saccharomyces cerevisiae Aspergillus awamori

Protein Variants

Protein Variants Comment Organism
D71N increase in thermosability at 65 and 75°C Aspergillus awamori
DELTA439-441 increase in thermosability at 65 and 75°C Aspergillus awamori
G447S increase in thermosability at 65 and 75°C Aspergillus awamori
Q409P increase in thermosability at 65 and 75°C Aspergillus awamori

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.72
-
maltose 45°C, pH 4.4 Aspergillus awamori

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
starch + H2O Aspergillus awamori
-
beta-D-glucose + ?
-
?

Organism

Organism UniProt Comment Textmining
Aspergillus awamori
-
-
-

Posttranslational Modification

Posttranslational Modification Comment Organism
glycoprotein
-
Aspergillus awamori

Purification (Commentary)

Purification (Comment) Organism
recombinant glucoamylase Aspergillus awamori

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
20.6
-
-
Aspergillus awamori

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
maltose + H2O
-
Aspergillus awamori beta-D-glucose + D-glucose
-
?
starch + H2O
-
Aspergillus awamori beta-D-glucose + ?
-
?

Synonyms

Synonyms Comment Organism
GA
-
Aspergillus awamori

Turnover Number [1/s]

Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
8.67
-
maltose 45°C, pH 4.4 Aspergillus awamori