EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
1.1.3.4 | CuSO4 | 66% inhibition at 1 mM | Talaromyces purpureogenus | |
1.1.3.4 | dimedone | not inhibitory | Talaromyces purpureogenus | |
1.1.3.4 | FeSO4 | inhibition of enzyme production | Talaromyces purpureogenus | |
1.1.3.4 | HgCl2 | complete inhibition at 1 mM | Talaromyces purpureogenus | |
1.1.3.4 | hydroxylamine | not inhibitory | Talaromyces purpureogenus | |
1.1.3.4 | NaCl | 50% inhibition at a concentration of 4% | Talaromyces purpureogenus | |
1.1.3.4 | NaHSO4 | 40% inhibition at 1 mM | Talaromyces purpureogenus | |
1.1.3.4 | phenylhydrazine | 30% inhibition at 1 mM | Talaromyces purpureogenus |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
1.1.3.4 | 11 | - |
beta-D-glucose | - |
Talaromyces purpureogenus | |
1.1.3.4 | 12.5 | - |
D-glucose | - |
Talaromyces purpureogenus |
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 chrysogenum | - |
D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | Talaromyces purpureogenus | - |
D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | Talaromyces stipitatus | - |
D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | Penicillium sp. | - |
D-glucono-1,5-lactone + H2O2 | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
1.1.3.4 | Penicillium chrysogenum | - |
- |
- |
1.1.3.4 | Penicillium sp. | - |
8 species | - |
1.1.3.4 | Talaromyces purpureogenus | - |
- |
- |
1.1.3.4 | Talaromyces stipitatus | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
1.1.3.4 | partial | Talaromyces purpureogenus |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
1.1.3.4 | culture medium | - |
Penicillium chrysogenum | - |
1.1.3.4 | culture medium | - |
Talaromyces purpureogenus | - |
1.1.3.4 | culture medium | - |
Talaromyces stipitatus | - |
1.1.3.4 | culture medium | - |
Penicillium sp. | - |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
1.1.3.4 | additional information | - |
- |
Penicillium chrysogenum |
1.1.3.4 | additional information | - |
effect of culture conditions on enzyme activity | Talaromyces purpureogenus |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
1.1.3.4 | beta-D-glucose + O2 + H2O | - |
Penicillium chrysogenum | D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | - |
Talaromyces purpureogenus | D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | - |
Talaromyces stipitatus | D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | - |
Penicillium sp. | D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | highly specific | Penicillium chrysogenum | D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | highly specific | Talaromyces purpureogenus | D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | highly specific | Talaromyces stipitatus | D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | beta-D-glucose + O2 + H2O | highly specific | Penicillium sp. | D-glucono-1,5-lactone + H2O2 | - |
? | |
1.1.3.4 | D-glucose + O2 | - |
Talaromyces purpureogenus | D-glucono-1,5-lactone + H2O2 | - |
r |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
1.1.3.4 | 35 | - |
- |
Talaromyces purpureogenus |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
1.1.3.4 | additional information | - |
glucose stabilizes against heat inactivation | Talaromyces purpureogenus |
1.1.3.4 | 50 | - |
stable below, pH 5.6 for 15 min | Talaromyces purpureogenus |
1.1.3.4 | 70 | - |
completely inactivated after 15 min in the absence of glucose and 50% inactivated in the presence of glucose | Talaromyces purpureogenus |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
1.1.3.4 | 5 | - |
- |
Talaromyces purpureogenus |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
1.1.3.4 | 5 | 7 | at 40°C, 2 h | Talaromyces purpureogenus |