EC Number | General Stability | Organism |
---|---|---|
1.1.3.4 | chemical denaturation by 6.67 M guanidine HCl is accompanied by dissociation of the homodimeric enzyme into monomers | Aspergillus niger |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
1.1.3.4 | Aspergillus niger | - |
- |
- |
EC Number | Renatured (Comment) | Organism |
---|---|---|
1.1.3.4 | thermal denaturation of glucose oxidase is an irreversible transition to the compact denatured form with a defined oligomeric structure that is significantly different from the chemically denatured state of the enzyme, unfolded monomer | Aspergillus niger |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
1.1.3.4 | additional information | - |
thermal denaturation of glucose oxidase is an irreversible transition to the compact denatured form with a defined oligomeric structure that is significantly different from the chemically denatured state of the enzyme, unfolded monomer | Aspergillus niger |
1.1.3.4 | 55.8 | - |
transition temperature is independent of the protein concentration. The thermally denatured enzyme is a compact structure, a form of molten globule-like apoenzyme | Aspergillus niger |
EC Number | Cofactor | Comment | Organism | Structure |
---|---|---|---|---|
1.1.3.4 | flavin | both the thermal and chemical denaturation of the enzyme cause dissociation of the flavin cofactor | Aspergillus niger |