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Literature summary extracted from

  • Kalisz, H.M.; Hendle, J.; Schmid, R.D.
    Structural and biochemical properties of glycosylated and deglycosylated glucose oxidase from Penicillium amagasakiense (1997), Appl. Microbiol. Biotechnol., 47, 502-507.
    View publication on PubMed

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.1.3.4 1.9
-
 beta-D-glucose 0.05 M Tris buffer, pH 8 Penicillium amagasakiense
1.1.3.4 2
-
 beta-D-glucose 0.1 M Tris buffer, pH 8 Penicillium amagasakiense
1.1.3.4 4.4
-
 beta-D-glucose 0.6 M sodium acetate buffer, pH 6 Penicillium amagasakiense
1.1.3.4 5
-
 beta-D-glucose 0.1 M sodium acetate buffer, pH 5 Penicillium amagasakiense
1.1.3.4 5.2
-
 beta-D-glucose 0.1 M sodium acetate buffer, pH 6 Penicillium amagasakiense
1.1.3.4 6.4
-
 beta-D-glucose 0.1 M sodium phosphate buffer, pH 7 Penicillium amagasakiense
1.1.3.4 6.7
-
 beta-D-glucose 0.1 M potassium phosphate buffer, pH 7 Penicillium amagasakiense
1.1.3.4 7.1
-
 beta-D-glucose 0.1 M sodium acetate buffer, pH 4.5 Penicillium amagasakiense
1.1.3.4 8.1
-
 beta-D-glucose 0.1 M potassium phosphate buffer, pH 6 Penicillium amagasakiense
1.1.3.4 16.5
-
 beta-D-glucose 0.1 M sodium acetate buffer, pH 4 Penicillium amagasakiense
1.1.3.4 22.5
-
 beta-D-glucose 0.6 M sodium acetate buffer, pH 4.5 Penicillium amagasakiense

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
1.1.3.4 167000
-
 glycosylated enzyme, PAGE under non-dissociating conditions Penicillium amagasakiense
1.1.3.4 176000
-
 glycosylated enzyme, gel filtration Penicillium amagasakiense

Organism

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

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
1.1.3.4 glycoprotein the enzyme consists of 13% carbohydrate comprising 95 residues of mannose, 12 residues of glucosamine and 5 residues of galactose per molecule of enzyme, six N-glycosylation sites estimated for the dimer Penicillium amagasakiense

Purification (Commentary)

EC Number Purification (Comment) Organism
1.1.3.4 using ion-exchange chromatography on a Mono Q HR 5/5 column Penicillium amagasakiense

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 amagasakiense D-glucono-1,5-lactone + H2O2
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.1.3.4 40 50 glycosylated and deglycosylated enzyme Penicillium amagasakiense

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.1.3.4 4.5 6.5 glycosylated and deglycosylated enzyme Penicillium amagasakiense

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
1.1.3.4 3
-
 at 4°C, 7 months, glycine/HCl buffer, residual activity of the glycosylated enzyme: 34%, residual activity of the deglycosylated enzyme: 10% Penicillium amagasakiense
1.1.3.4 4
-
 at 4°C, 7 months, glycine/HCl buffer, residual activity of the glycosylated enzyme: 58%, residual activity of the deglycosylated enzyme: 30% Penicillium amagasakiense
1.1.3.4 4
-
 at 4°C, 7 months, acetate buffer, residual activity of the glycosylated enzyme: 65%, residual activity of the deglycosylated enzyme: 59% Penicillium amagasakiense
1.1.3.4 5
-
 at 4°C, 7 months, acetate buffer, residual activity of the glycosylated enzyme: 81%, residual activity of the deglycosylated enzyme: 60% Penicillium amagasakiense
1.1.3.4 6
-
 at 4°C, 7 months, acetate buffer, residual activity of the glycosylated enzyme: 76%, residual activity of the deglycosylated enzyme: 70% Penicillium amagasakiense
1.1.3.4 6
-
 at 4°C, 7 months, phosphate buffer, residual activity of the glycosylated enzyme: 80%, residual activity of the deglycosylated enzyme: 75% Penicillium amagasakiense
1.1.3.4 7
-
 at 4°C, 7 months, Tris/HCl buffer, residual activity of the glycosylated enzyme: 71%, residual activity of the deglycosylated enzyme: 70% Penicillium amagasakiense
1.1.3.4 7
-
 at 4°C, 7 months, phosphate buffer, residual activity of the glycosylated enzyme: 88%, residual activity of the deglycosylated enzyme: 87% Penicillium amagasakiense
1.1.3.4 8
-
 at 4°C, 7 months, phosphate buffer, residual activity of the glycosylated enzyme: 7%, residual activity of the deglycosylated enzyme: 5% Penicillium amagasakiense
1.1.3.4 8
-
 at 4°C, 7 months, TRIS/HCl buffer, residual activity of the glycosylated enzyme: 20%, residual activity of the deglycosylated enzyme: 16% Penicillium amagasakiense
1.1.3.4 9
-
 at 4°C, 7 months, glycine/NaOH buffer, residual activity of the glycosylated enzyme: less than 5%, residual activity of the deglycosylated enzyme: less than 5% Penicillium amagasakiense
1.1.3.4 9
-
 at 4°C, 7 months, Tris/HCl buffer, residual activity of the glycosylated enzyme: less than 2%, residual activity of the deglycosylated enzyme: less than 2% Penicillium amagasakiense
1.1.3.4 10
-
 at 4°C, 7 months, glycine/NaOH buffer, residual activity of the glycosylated enzyme: less than 1%, residual activity of the deglycosylated enzyme: less than 1% Penicillium amagasakiense
1.1.3.4 11
-
 at 4°C, 7 months, glycine/NaOH buffer, residual activity of the glycosylated enzyme: less than 1%, residual activity of the deglycosylated enzyme: less than 1% Penicillium amagasakiense
1.1.3.4 12
-
 at 4°C, 7 months, glycine/NaOH buffer, residual activity of the glycosylated enzyme: less than 1%, residual activity of the deglycosylated enzyme: less than 1% Penicillium amagasakiense