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Literature summary extracted from

  • Yamasaki, Y.; Suzuki, Y.; Ozawa, J.
    Purification and properties of alpha-glucosidase from Penicillium oxalicum (1977), Agric. Biol. Chem., 41, 1451-1458.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.20 Cu2+
-
 Penicillium oxalicum
3.2.1.20 Hg2+
-
 Penicillium oxalicum
3.2.1.20 Pb2+ Pb(CH3COO)2 Penicillium oxalicum
3.2.1.20 PCMB
-
 Penicillium oxalicum
3.2.1.20 sucrose
-
 Penicillium oxalicum
3.2.1.20 Tris
-
 Penicillium oxalicum
3.2.1.20 turanose
-
 Penicillium oxalicum
3.2.1.20 Zn2+ ZnCl2 Penicillium oxalicum

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.20 Penicillium oxalicum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.20
-
 Penicillium oxalicum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.20 mycelium
-
 Penicillium oxalicum
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.20 13.56
-
-
 Penicillium oxalicum

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.20 amylose + H2O
-
 Penicillium oxalicum alpha-D-glucose
-
 ?
3.2.1.20 isomaltose + H2O
-
 Penicillium oxalicum 2 alpha-D-glucose
-
 ?
3.2.1.20 isomaltotriose + H2O
-
 Penicillium oxalicum alpha-D-glucose
-
 ?
3.2.1.20 maltose
-
 Penicillium oxalicum isomaltose main transglucosylation product ?
3.2.1.20 maltose + H2O
-
 Penicillium oxalicum alpha-D-glucose + D-glucose
-
 ?
3.2.1.20 maltotriose + H2O
-
 Penicillium oxalicum maltose + D-glucose
-
 ?
3.2.1.20 phenyl alpha-maltoside + H2O
-
 Penicillium oxalicum alpha-D-glucose + phenyl alpha-D-glucoside
-
 ?
3.2.1.20 starch
-
 Penicillium oxalicum isomaltose main transglucosylation product ?
3.2.1.20 starch + H2O soluble Penicillium oxalicum alpha-D-glucose
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.20 50
-
-
 Penicillium oxalicum

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.20 30 60 30°C: about 25% of maximal activity, 60°C: about 40% of maximal activity Penicillium oxalicum

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.20 37
-
 pH 5.3, 15 min, stable Penicillium oxalicum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.20 3.5
-
 hydrolysis of maltose Penicillium oxalicum

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.20 2.5 5.5 pH 2.5: about 70% of maximal activity, pH 5.5: about 60% of maximal activity Penicillium oxalicum

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.20 3.5 7 30°C, 20 h, stable Penicillium oxalicum