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Literature summary extracted from

  • Takahashi, T.; Inokuchi, N.; Irie, M.
    Purification and characterization of a glucoamylase from Aspergillus saitoi (1981), J. Biochem., 89, 125-134.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.3 Hg2+ 1 mM, 49% inhibition, glucoamylase M1 Aspergillus phoenicis
3.2.1.3 Mn2+
-
 Aspergillus phoenicis
3.2.1.3 Pb2+ glucoamylase M2 Aspergillus phoenicis

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.3 90000
-
 x * 90000, glucoamylase I, SDS-PAGE Aspergillus phoenicis

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.3 Aspergillus phoenicis
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.2.1.3 glycoprotein glucoamylase M1 contains 18% neutral sugar and 0.77% glucosamine Aspergillus phoenicis

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.3 glucoamylase M1 Aspergillus phoenicis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 4-nitrophenyl alpha-D-glucoside + H2O
-
 Aspergillus phoenicis 4-nitrophenol + D-glucose
-
 ?
3.2.1.3 amylopectin + H2O
-
 Aspergillus phoenicis D-glucose + ?
-
 ?
3.2.1.3 amylose + H2O
-
 Aspergillus phoenicis glucose + ?
-
 ?
3.2.1.3 dextrin + H2O
-
 Aspergillus phoenicis ?
-
 ?
3.2.1.3 glycogen + H2O amylose A, n = 25 and amylose B, n = 130 Aspergillus phoenicis glucose + ?
-
 ?
3.2.1.3 isomaltose + H2O
-
 Aspergillus phoenicis glucose
-
 ?
3.2.1.3 maltose + H2O
-
 Aspergillus phoenicis 2 glucose
-
 ?
3.2.1.3 maltotriose + H2O
-
 Aspergillus phoenicis maltose + glucose
-
 ?
3.2.1.3 phenyl alpha-maltoside + H2O
-
 Aspergillus phoenicis glucose + phenyl alpha-glucoside
-
 ?
3.2.1.3 starch + H2O soluble Aspergillus phoenicis glucose + ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.3 ? x * 90000, glucoamylase I, SDS-PAGE Aspergillus phoenicis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.3 50
-
 glucoamylase M1, stable Aspergillus phoenicis
3.2.1.3 50
-
 pH 6.0, 5 min, stable up to Aspergillus phoenicis
3.2.1.3 70
-
 pH 6.0, 5 min, complete loss of activity Aspergillus phoenicis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 4.5
-
 glucoamylase M1, hydrolysis of soluble starch Aspergillus phoenicis

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.3 2
-
 37°C, 1 h, complete loss of activity below Aspergillus phoenicis
3.2.1.3 2.5 7.5 37°C, 1 h, stable Aspergillus phoenicis
3.2.1.3 9
-
 37°C, 1 h, complete loss of activity above Aspergillus phoenicis