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Literature summary extracted from

  • Yamasaki, Y.; Suzuki, Y.; Ozawa, J.
    Purification and properties of alpha-glucosidase from Penicillium purpurogenum (1976), Agric. Biol. Chem., 40, 669-676.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.20 Cu2+
-
Talaromyces purpureogenus
3.2.1.20 Hg2+
-
Talaromyces purpureogenus
3.2.1.20 KCl
-
Talaromyces purpureogenus
3.2.1.20 Mg2+ MgCl2 Talaromyces purpureogenus
3.2.1.20 Mn2+ MnCl2 Talaromyces purpureogenus
3.2.1.20 Ni2+ NiCl2 Talaromyces purpureogenus
3.2.1.20 Pb2+
-
Talaromyces purpureogenus
3.2.1.20 Tris
-
Talaromyces purpureogenus
3.2.1.20 turanose
-
Talaromyces purpureogenus
3.2.1.20 Zn2+
-
Talaromyces purpureogenus

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.20 0.694
-
maltose
-
Talaromyces purpureogenus

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.20 120000
-
x * 120000, SDS-PAGE Talaromyces purpureogenus

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.20 Talaromyces purpureogenus
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.20
-
Talaromyces purpureogenus

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.20 mycelium
-
Talaromyces purpureogenus
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.20 284.7
-
-
Talaromyces purpureogenus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.20 amylopectin + H2O
-
Talaromyces purpureogenus alpha-D-glucose
-
?
3.2.1.20 amylose + H2O
-
Talaromyces purpureogenus alpha-D-glucose
-
?
3.2.1.20 glycogen + H2O
-
Talaromyces purpureogenus alpha-D-glucose
-
?
3.2.1.20 maltose
-
Talaromyces purpureogenus maltotriose + ?
-
?
3.2.1.20 maltose + H2O
-
Talaromyces purpureogenus alpha-D-glucose + D-glucose
-
?
3.2.1.20 maltose + riboflavin
-
Talaromyces purpureogenus ?
-
?
3.2.1.20 phenyl alpha-maltoside + H2O
-
Talaromyces purpureogenus alpha-D-glucose + phenyl alpha-D-glucoside
-
?
3.2.1.20 starch + H2O
-
Talaromyces purpureogenus alpha-D-glucose
-
?

Subunits

EC Number Subunits Comment Organism
3.2.1.20 ? x * 120000, SDS-PAGE Talaromyces purpureogenus

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.20 50
-
-
Talaromyces purpureogenus

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.20 20 60 20°C: about 25% of maximal activity, 60°C: about 20% of maximal activity Talaromyces purpureogenus

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 up to Talaromyces purpureogenus
3.2.1.20 50
-
pH 5.3, 15 min, enzyme loses most of its activity Talaromyces purpureogenus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.20 3 5
-
Talaromyces purpureogenus

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.20 1 7 pH 1: about 35% of maximal activity, pH 7: about 30% of maximal activity Talaromyces purpureogenus

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.20 5.5 7 30°C, 20 h, stable Talaromyces purpureogenus