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Literature summary for 3.2.1.3 extracted from
- Thermostable glucose-tolerant glucoamylase produced by the thermophilic fungus Scytalidium thermophilum (2001), FEMS Microbiol. Rev., 46, 11-16.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| beta-D-glucose | slight inhibition up to 1 M concentration | Mycothermus thermophilus |  |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
starch | 0.21 mg/ml | Mycothermus thermophilus | |
| additional information | - |
maltose | 3.9 mg/ml | Mycothermus thermophilus | |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| Ba2+ | 1 mM, 8% activation | Mycothermus thermophilus | |
| Mg2+ | 1 mM, 27% activation | Mycothermus thermophilus | |
| Mn2+ | 1 mM, 5% activation | Mycothermus thermophilus | |
| Zn2+ | 1 mM, 21% activation | Mycothermus thermophilus | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 75000 | - |
x * 75000, SDS-PAGE | Mycothermus thermophilus |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| amylopectin + H2O | Mycothermus thermophilus | - |
beta-D-glucose + ? | - |
? | |
| amylose + H2O | Mycothermus thermophilus | - |
beta-D-glucose + ? | - |
? | |
| glycogen + 3 H2O | Mycothermus thermophilus | - |
4 beta-D-glucose | - |
? | |
| maltose + H2O | Mycothermus thermophilus | - |
beta-D-glucose + D-glucose | - |
? | |
| starch + H2O | Mycothermus thermophilus | - |
beta-D-glucose + ? | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Mycothermus thermophilus | - |
thermophilic fungus | - |
Posttranslational Modification
| Posttranslational Modification | Comment | Organism |
|---|---|---|
| glycoprotein | 9.8% glucans | Mycothermus thermophilus |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| DEAE-cellulose, ultrafiltration, CM-cellulose | Mycothermus thermophilus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| amylopectin + H2O | - |
Mycothermus thermophilus | beta-D-glucose + ? | - |
? | |
| amylose + H2O | - |
Mycothermus thermophilus | beta-D-glucose + ? | - |
? | |
| glycogen + 3 H2O | - |
Mycothermus thermophilus | 4 beta-D-glucose | - |
? | |
| maltose + H2O | - |
Mycothermus thermophilus | beta-D-glucose + D-glucose | - |
? | |
| starch + H2O | - |
Mycothermus thermophilus | beta-D-glucose + ? | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 75000, SDS-PAGE | Mycothermus thermophilus |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 65 | - |
with maltose | Mycothermus thermophilus |
| 70 | - |
with starch | Mycothermus thermophilus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 4 | - |
no loss of activity after 8 d | Mycothermus thermophilus |
| 55 | - |
no loss of activity after 1 h | Mycothermus thermophilus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5.5 | - |
- |
Mycothermus thermophilus |
pI Value
| Organism | Comment | pI Value Maximum | pI Value |
|---|---|---|---|
| Mycothermus thermophilus | - |
- |
6.9 |
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