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Literature summary extracted from

  • Yamasaki, Y.; Suzuki, Y.; Ozawa, J.
    Three forms of alpha-glucosidase and a glucoamylase from Aspergillus awamori (1977), Agric. Biol. Chem., 41, 2149-2161.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.3 Al3+
-
 Aspergillus awamori
3.2.1.3 Hg2+
-
 Aspergillus awamori
3.2.1.3 Pb2+
-
 Aspergillus awamori
3.2.1.3 Tris
-
 Aspergillus awamori

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.3 additional information
-
 additional information 0.333 mg/ml for maltose Aspergillus awamori

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.3 83700
-
 calculation from diffusion and sedimentation data Aspergillus awamori
3.2.1.3 88000
-
 1 * 88000, SDS-PAGE Aspergillus awamori
3.2.1.20 130000
-
 130000, alpha-glucosidase III, SDS-PAGE Aspergillus awamori
3.2.1.20 140000
-
 x * 140000, alpha-glucosidase II, SDS-PAGE Aspergillus awamori
3.2.1.20 1250000
-
 x * 1250000, alpha-glucosidase I, SDS-PAGE Aspergillus awamori

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.3 Aspergillus awamori
-
-
-
3.2.1.20 Aspergillus awamori
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.3
-
 Aspergillus awamori
3.2.1.20 alpha-glucosidase I, II and III Aspergillus awamori

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
-
-
 Aspergillus awamori
3.2.1.20 additional information
-
-
 Aspergillus awamori

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 amylopectin + H2O
-
 Aspergillus awamori D-glucose + ?
-
 ?
3.2.1.3 amylose + H2O
-
 Aspergillus awamori glucose + ? beta-glucose ?
3.2.1.3 glycogen + H2O
-
 Aspergillus awamori glucose + ?
-
 ?
3.2.1.3 maltose + H2O
-
 Aspergillus awamori 2 glucose
-
 ?
3.2.1.3 maltotriose + H2O
-
 Aspergillus awamori maltose + glucose
-
 ?
3.2.1.3 phenyl alpha-maltoside + H2O
-
 Aspergillus awamori glucose + phenyl alpha-glucoside
-
 ?
3.2.1.3 starch + H2O soluble Aspergillus awamori glucose + ?
-
 ?
3.2.1.20 amylose + H2O
-
 Aspergillus awamori alpha-D-glucose
-
 ?
3.2.1.20 maltose
-
 Aspergillus awamori panose + ? alpha-glucosyltransfer products: panose + isomaltose ?
3.2.1.20 maltose + H2O
-
 Aspergillus awamori alpha-D-glucose + D-glucose
-
 ?
3.2.1.20 maltotriose + H2O
-
 Aspergillus awamori maltose + D-glucose
-
 ?
3.2.1.20 phenyl alpha-D-glucoside + H2O
-
 Aspergillus awamori phenol + alpha-D-glucose
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.3 monomer 1 * 88000, SDS-PAGE Aspergillus awamori
3.2.1.20 ? x * 140000, alpha-glucosidase II, SDS-PAGE Aspergillus awamori
3.2.1.20 ? 130000, alpha-glucosidase III, SDS-PAGE Aspergillus awamori
3.2.1.20 ? x * 1250000, alpha-glucosidase I, SDS-PAGE Aspergillus awamori

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.3 60
-
-
 Aspergillus awamori
3.2.1.20 55
-
-
 Aspergillus awamori

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.3 50
-
 stable up to Aspergillus awamori
3.2.1.20 45
-
 stable up to Aspergillus awamori

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 4.5
-
-
 Aspergillus awamori
3.2.1.20 5
-
-
 Aspergillus awamori

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.3 5 9 stable Aspergillus awamori
3.2.1.20 4.5 6 stable Aspergillus awamori