Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary extracted from

  • Masuda, H.; Murata, M.; Takahashi, T.; Sugawara, S.
    Purification and properties of glucoamylase from sugar beet cells in suspension culture (1988), Plant Physiol., 88, 172-177.
    View publication on PubMedView publication on EuropePMC

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.3 additional information
-
 additional information 7.8 mg/ml for soluble starch Beta vulgaris

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.3 additional information in callus the enzyme is present in the soluble fraction, in suspension culture it is present predominantly in the extracellular fraction Beta vulgaris
-
-

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.3 83000
-
 x * 83000, SDS-PAGE Beta vulgaris

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.3 Beta vulgaris
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.2.1.3 glycoprotein
-
 Beta vulgaris

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.3
-
 Beta vulgaris

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.3 callus
-
 Beta vulgaris
-
3.2.1.3 cell culture
-
 Beta vulgaris
-
3.2.1.3 root mature Beta vulgaris
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.3 94.7
-
 callus Beta vulgaris
3.2.1.3 102.2
-
 suspension culture Beta vulgaris

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 starch + H2O soluble Beta vulgaris glucose + ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.3 ? x * 83000, SDS-PAGE Beta vulgaris

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.3 70
-
-
 Beta vulgaris

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.3 65
-
 10 min, stable Beta vulgaris

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 4.4
-
-
 Beta vulgaris