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Literature summary extracted from
- Kinetic, inhibition, and stability properties of a commercial beta-D-glucosidase (cellobiase) preparation from Aspergillus niger and its suitability in the hydrolysis of lignocellulose (1985), Biotechnol. Bioeng., 28, 1438-1442.
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.21 | beta-D-glucose | partially competitive, Ki: 3 mM | Aspergillus niger |  |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.21 | 1.03 | - |
4-nitrophenyl-beta-D-glucopyranoside | - |
Aspergillus niger | |
| 3.2.1.21 | 5.63 | - |
cellobiose | - |
Aspergillus niger | |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.21 | 4-O-beta-D-glucopyranosyl-D-glucose + H2O | Aspergillus niger | cellobiose | beta-D-glucose + D-glucose | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.21 | Aspergillus niger | - |
- |
- |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.2.1.21 | commercial preparation | Novozym 188 | Aspergillus niger | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.21 | 4-nitrophenyl beta-D-glucopyranoside + H2O | - |
Aspergillus niger | 4-nitrophenol + D-glucopyranose | - |
? | |
| 3.2.1.21 | 4-O-beta-D-glucopyranosyl-D-glucose + H2O | cellobiose | Aspergillus niger | beta-D-glucose + D-glucose | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.21 | 60 | 70 | - |
Aspergillus niger |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.21 | 60 | - |
stable up to, 83% retaining activity after 48 h at pH 5.0 | Aspergillus niger |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.21 | 4.5 | - |
- |
Aspergillus niger |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.21 | 4 | 4.5 | stable within | Aspergillus niger |
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