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Literature summary for 1.1.3.4 extracted from

  • Hayashi, S.; Nakamura, S.
    Comparison of fungal glucose oxidases. Chemical, physicochemical and immunological studies (1976), Biochim. Biophys. Acta, 438, 37-48.
    View publication on PubMed
Search for more literature for 1.1.3.4

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
11
-
 beta-D-glucose
-
 Penicillium amagasakiense
26 30 beta-D-glucose enzymes obtained from different companies Aspergillus niger

Natural Substrates/ Products (Substrates)

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

Organism

Organism UniProt Comment Textmining
Aspergillus niger
-
-
-
Penicillium amagasakiense
-
-
-

Posttranslational Modification

Posttranslational Modification Comment Organism
glycoprotein carbohydrate content between 10.7 and 16.5%, major component: mannose Aspergillus niger
glycoprotein carbohydrate content between 10.7 and 16.5%, major component: mannose Penicillium amagasakiense

Substrates and Products (Substrate)

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

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
additional information
-
 comparison of stability of enzyme from different sources Aspergillus niger
additional information
-
 comparison of stability of enzyme from different sources Penicillium amagasakiense