Literature summary extracted from

Neustroev, K.N.; Golubev, A.M.; Firsov, L.M.; Ibatullin, F.M.; Protasevich, I.I.; Makarov, A.A.
Effect of modification of carbohydrate component on properties of glucoamylase (1993), FEBS Lett., 316, 157-160.

General Stability

EC Number	General Stability	Organism
3.2.1.3	modification of the carbohydrate component by adding 1-deoxymannonojirimycin to the culture medium induces inhibition of alpha-mannosidase involved in the processing, leading to a more complete glycosylation and consequently to a higher stability of the enzyme	Aspergillus awamori

Organism

EC Number	Organism	UniProt	Comment	Textmining
3.2.1.3	Aspergillus awamori	-	var. X-100/D27	-

Posttranslational Modification

EC Number	Posttranslational Modification	Comment	Organism
3.2.1.3	glycoprotein	two N-linked and about forty short mannose-bearing O-linked sugars per molecule. O-linked sugars essentially contribute to the stabilization of glucoamylase domains	Aspergillus awamori

Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.

Release 2023.1 (January 2023)