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Literature summary for 3.2.1.3 extracted from
- Purification and characterization of heterogeneous glucoamylases from Monascus purpureus (2007), Biosci. Biotechnol. Biochem., 71, 2573-2576.
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | key enzyme in ripening and production of good taste in fermented tofu production, overview | Monascus purpureus |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Ag+ | 38% inhibition of isozyme GA-I, 14% inhibition of isozyme GA-II at 1 mM | Monascus purpureus |  |
| Al3+ | 20% inhibition of isozyme GA-II at 1 mM | Monascus purpureus | |
| Fe2+ | 16% inhibition of isozyme GA-II at 1 mM | Monascus purpureus | |
| Hg2+ | 34% inhibition of isozyme GA-II, 49% inhibition of isozyme GA-I at 1 mM | Monascus purpureus | |
| K+ | 15% inhibition of isozyme GA-II at 1 mM | Monascus purpureus | |
| Mn2+ | 22% inhibition of isozyme GA-II at 1 mM | Monascus purpureus | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 0.2 | - |
soluble starch | pH 5.0, 37°C, isozyme GA-II | Monascus purpureus | |
| 2.3 | - |
amylose | pH 5.0, 37°C, isozyme GA-I | Monascus purpureus | |
| 2.4 | - |
amylose | pH 5.0, 37°C, isozyme GA-II | Monascus purpureus | |
| 4 | - |
soluble starch | pH 5.0, 37°C, isozyme GA-I | Monascus purpureus | |
| 4.2 | - |
amylopectin | pH 5.0, 37°C, isozyme GA-II | Monascus purpureus | |
| 6.2 | - |
glycogen | pH 5.0, 37°C, isozyme GA-II | Monascus purpureus | |
| 17.1 | - |
amylopectin | pH 5.0, 37°C, isozyme GA-I | Monascus purpureus | |
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| extracellular | two isozymes GA-I and GA-II | Monascus purpureus | - |
- |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| Co2+ | 28% activation of isozyme GA-I at 1 mM, no effect on isozyme GA-II | Monascus purpureus | |
| Cu2+ | 10% activation of isozyme GA-I at 1 mM, no effect on isozyme GA-II | Monascus purpureus | |
| Fe2+ | 15% activation of isozyme GA-I at 1 mM, no effect on isozyme GA-II | Monascus purpureus | |
| Sr2+ | 10% activation of isozyme GA-I at 1 mM, no effect on isozyme GA-II | Monascus purpureus | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 60000 | - |
x * 60000, isozyme GA-I, SDS-PAGE, x * 89000, isozyme GA-II, SDS-PAGE | Monascus purpureus |
| 89000 | - |
x * 60000, isozyme GA-I, SDS-PAGE, x * 89000, isozyme GA-II, SDS-PAGE | Monascus purpureus |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| additional information | Monascus purpureus | key enzyme in ripening and production of good taste in fermented tofu production, overview | ? | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Monascus purpureus | - |
high glucoamylase-producing strain RY3410, two isozymes GA-I and GA-II | - |
Posttranslational Modification
| Posttranslational Modification | Comment | Organism |
|---|---|---|
| glycoprotein | carbohydrate content of isozymes GA-I and GA-II is 15.0% and 16.2%, respectively | Monascus purpureus |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| native isozymes GA-I and GA-II | Monascus purpureus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| amylopectin + H2O | - |
Monascus purpureus | ? | - |
? | |
| amylose + H2O | - |
Monascus purpureus | ? | - |
? | |
| glycogen + H2O | - |
Monascus purpureus | ? | - |
? | |
| maltopentaose + H2O | low activity | Monascus purpureus | maltotetraose + beta-D-glucose | - |
? | |
| maltose + H2O | substrate of isozyme GA-II, no activity with isozyme GA-I | Monascus purpureus | beta-D-glucose + D-glucose | - |
? | |
| maltotetraose + H2O | low activity | Monascus purpureus | maltotriose + beta-D-glucose | - |
? | |
| maltotriose + 2 H2O | - |
Monascus purpureus | 3 beta-D-glucose | - |
? | |
| additional information | key enzyme in ripening and production of good taste in fermented tofu production, overview | Monascus purpureus | ? | - |
? | |
| additional information | substrate specificities of isozymes GA-I and GA-II, cyclodextrins are poor substrates, overview | Monascus purpureus | ? | - |
? | |
| pullulan + H2O | low activity | Monascus purpureus | ? | - |
? | |
| starch + H2O | soluble starch | Monascus purpureus | ? | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 60000, isozyme GA-I, SDS-PAGE, x * 89000, isozyme GA-II, SDS-PAGE | Monascus purpureus |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| glucoamylase | - |
Monascus purpureus |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
isozyme GA-I | Monascus purpureus |
| 65 | - |
isozyme GA-II | Monascus purpureus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | - |
isozyme GA-I, stable up to | Monascus purpureus |
| 60 | - |
isozyme GA-II, stable up to | Monascus purpureus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5 | - |
both isozymes GA-I and GA-II | Monascus purpureus |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 3.5 | 10 | - |
Monascus purpureus |
pI Value
| Organism | Comment | pI Value Maximum | pI Value |
|---|---|---|---|
| Monascus purpureus | isoelectric focusing, isozyme GA-I | - |
3.16 |
| Monascus purpureus | isoelectric focusing, isozyme GA-II | - |
3.18 |
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