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Literature summary extracted from

  • Marlida, Y.; Saari, N.; Hassan, Z.; Radu, S.; Bakar, J.
    Purification and characterization of sago starch-degrading glucoamylase from Acremonium sp. endophytic fungus (2000), Food Chem., 71, 221-227.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.3 Ba2+ 1 mM, 56% inhibition Acremonium sp.
3.2.1.3 EDTA 1 mM, 98% inhibition Acremonium sp.
3.2.1.3 Fe3+ 1 mM, 34% inhibition Acremonium sp.
3.2.1.3 Hg2+ 1 mM, 70% inhibition Acremonium sp.
3.2.1.3 Ni2+ 1 mM, 63% inhibition Acremonium sp.
3.2.1.3 Sr2+ 1 mM, 68% inhibition Acremonium sp.

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.3 additional information
-
 starch 10 mg/ml, 55°C, pH 5.0 Acremonium sp.

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.3 Ca2+ 1 mM, 57% increase in activity Acremonium sp.
3.2.1.3 Mn2+ 1 mM, 57% increase in activity Acremonium sp.

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.3 starch + H2O Acremonium sp. raw sago starch beta-D-glucose + ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.3 Acremonium sp.
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.3 ultrafiltrate, DEAE-Toyopearl 650 S, Sephadex G-150 Acremonium sp.

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.3 978
-
-
 Acremonium sp.

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 amylopectin + H2O 933% of activity with soluble starch Acremonium sp. beta-D-glucose + ?
-
 ?
3.2.1.3 amylose + H2O 187% of activity with soluble starch Acremonium sp. beta-D-glucose + ?
-
 ?
3.2.1.3 pullulan + H2O 182% of activity with soluble starch Acremonium sp. beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O raw sago starch Acremonium sp. beta-D-glucose + ?
-
 ?
3.2.1.3 starch + H2O activities with starch in descending order, wheat starch, rice starch, sago starch, potato starch, soluble starch, tapioca starch and corn starch Acremonium sp. beta-D-glucose + ?
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.3 55
-
-
 Acremonium sp.

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.3 40 65 approx. 35% of maximal activity at 40°C, approx. 30% of maximal activity at 65°C Acremonium sp.

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.3 40
-
 approx. 15% loss of activity after 30 min Acremonium sp.
3.2.1.3 55
-
 no loss of activity after 30 min Acremonium sp.
3.2.1.3 60
-
 approx. 20% loss of activity after 30 min Acremonium sp.
3.2.1.3 65
-
 approx. 80% loss of activity after 30 min Acremonium sp.

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 5.5
-
-
 Acremonium sp.

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.3 3 9 approx. 40% of maximal activity at pH 3.0, approx. 10% of maximal activity at pH 9.0 Acremonium sp.

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.3 3 9 approx. 15% loss of activity after 22 h at pH 3.0 and 4°C, approx. 72% loss of activity after 22 h at pH 9.0 and 4°C Acremonium sp.