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Literature summary extracted from

  • Aquino, A.C.; Jorge, J.A.; Terenzi, H.F.; Polizeli, M.L.
    Thermostable glucose-tolerant glucoamylase produced by the thermophilic fungus Scytalidium thermophilum (2001), FEMS Microbiol. Rev., 46, 11-16.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.3 beta-D-glucose slight inhibition up to 1 M concentration Mycothermus thermophilus

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.3 additional information
-
 starch 0.21 mg/ml Mycothermus thermophilus
3.2.1.3 additional information
-
 maltose 3.9 mg/ml Mycothermus thermophilus

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.3 Ba2+ 1 mM, 8% activation Mycothermus thermophilus
3.2.1.3 Mg2+ 1 mM, 27% activation Mycothermus thermophilus
3.2.1.3 Mn2+ 1 mM, 5% activation Mycothermus thermophilus
3.2.1.3 Zn2+ 1 mM, 21% activation Mycothermus thermophilus

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.3 75000
-
 x * 75000, SDS-PAGE Mycothermus thermophilus

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.3 amylopectin + H2O Mycothermus thermophilus
-
 beta-D-glucose + ?
-
 ?
3.2.1.3 amylose + H2O Mycothermus thermophilus
-
 beta-D-glucose + ?
-
 ?
3.2.1.3 glycogen + 3 H2O Mycothermus thermophilus
-
 4 beta-D-glucose
-
 ?
3.2.1.3 maltose + H2O Mycothermus thermophilus
-
 beta-D-glucose + D-glucose
-
 ?
3.2.1.3 starch + H2O Mycothermus thermophilus
-
 beta-D-glucose + ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.3 Mycothermus thermophilus
-
 thermophilic fungus
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.2.1.3 glycoprotein 9.8% glucans Mycothermus thermophilus

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.3 DEAE-cellulose, ultrafiltration, CM-cellulose Mycothermus thermophilus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 amylopectin + H2O
-
 Mycothermus thermophilus beta-D-glucose + ?
-
 ?
3.2.1.3 amylose + H2O
-
 Mycothermus thermophilus beta-D-glucose + ?
-
 ?
3.2.1.3 glycogen + 3 H2O
-
 Mycothermus thermophilus 4 beta-D-glucose
-
 ?
3.2.1.3 maltose + H2O
-
 Mycothermus thermophilus beta-D-glucose + D-glucose
-
 ?
3.2.1.3 starch + H2O
-
 Mycothermus thermophilus beta-D-glucose + ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.3 ? x * 75000, SDS-PAGE Mycothermus thermophilus

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.3 65
-
 with maltose Mycothermus thermophilus
3.2.1.3 70
-
 with starch Mycothermus thermophilus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.3 4
-
 no loss of activity after 8 d Mycothermus thermophilus
3.2.1.3 55
-
 no loss of activity after 1 h Mycothermus thermophilus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 5.5
-
-
 Mycothermus thermophilus

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.2.1.3 Mycothermus thermophilus
-
-
 6.9