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Literature summary extracted from

  • Tucker, M.; Grohmann, K.; Himmel, M.
    Isolation and characterization of a glucoamylase from Saccharomyces diastaticus (1984), Biotechnol. Bioeng. Symp., 14, 279-293.
No PubMed abstract available

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.3 18
-
 maltose
-
 Saccharomyces cerevisiae 'var. diastaticus'

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.3 186000
-
 2 * 186000, SDS-PAGE Saccharomyces cerevisiae 'var. diastaticus'
3.2.1.3 306000
-
 gel filtration Saccharomyces cerevisiae 'var. diastaticus'

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.3 Saccharomyces cerevisiae 'var. diastaticus'
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.3
-
 Saccharomyces cerevisiae 'var. diastaticus'

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.3 culture medium
-
 Saccharomyces cerevisiae 'var. diastaticus'
-

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 additional information
-
-
 Saccharomyces cerevisiae 'var. diastaticus'

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 dextrin + H2O
-
 Saccharomyces cerevisiae 'var. diastaticus' ?
-
 ?
3.2.1.3 maltose + H2O
-
 Saccharomyces cerevisiae 'var. diastaticus' 2 beta-D-glucose
-
 ?
3.2.1.3 pullulan + H2O no activity Saccharomyces cerevisiae 'var. diastaticus' ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.3 dimer 2 * 186000, SDS-PAGE Saccharomyces cerevisiae 'var. diastaticus'

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.3 40 70 about 40% of maximal activity at 40°C and at 70°C Saccharomyces cerevisiae 'var. diastaticus'

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.3 50
-
 60 min, 50% loss of activity Saccharomyces cerevisiae 'var. diastaticus'
3.2.1.3 55
-
 60 min, 60% loss of activity Saccharomyces cerevisiae 'var. diastaticus'
3.2.1.3 60
-
 60 min, 90% loss of activity Saccharomyces cerevisiae 'var. diastaticus'

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 5.5
-
-
 Saccharomyces cerevisiae 'var. diastaticus'

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.3 4 7 pH 4.0: about 80% of maximal activity, pH 7.0: about 45% of maximal activity Saccharomyces cerevisiae 'var. diastaticus'