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Literature summary extracted from

  • Kozhukharova, A.; Kirova, N.; Popova, Y.; Batsalova, K.
    Properties of glucose oxidase immobilized in gel of polyvinylalcohol (1988), Biotechnol. Bioeng., 32, 245-248.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
1.1.3.4 CaCl2 immobilized enzyme, activating factor, considerable increase in activity Penicillium janthinellum
1.1.3.4 casein immobilized enzyme, activating factor, considerable increase in activity Penicillium janthinellum

Application

EC Number Application Comment Organism
1.1.3.4 pharmaceutical industry enzyme immobilized both independently and together with catalase in gel of polyvinylalcohol in the form of membranes on cotton base, employment in food and pharmaceutical industries Penicillium janthinellum

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
1.1.3.4 beta-D-glucose + O2 + H2O Penicillium janthinellum
-
 D-glucono-1,5-lactone + H2O2
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
1.1.3.4 Penicillium janthinellum
-
-
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
1.1.3.4 additional information
-
-
 Penicillium janthinellum

Storage Stability

EC Number Storage Stability Organism
1.1.3.4 4-5°C, immobilized, 90% activity retained, 8 months Penicillium janthinellum

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.1.3.4 beta-D-glucose + O2 + H2O
-
 Penicillium janthinellum D-glucono-1,5-lactone + H2O2
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.1.3.4 30
-
 immobilized and free form of the enzyme Penicillium janthinellum

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.1.3.4 55
-
 inactivation above Penicillium janthinellum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.1.3.4 5.8
-
 immobilized and free form of the enzyme Penicillium janthinellum

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
1.1.3.4 additional information
-
 comparison of soluble and immobilized enzyme Penicillium janthinellum