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Literature summary extracted from

  • Liu, H.L.; Doleyres, Y.; Coutinho, P.M.; Ford, C.; Reilly, P.J.
    Replacement and deletion mutations in the catalytic domain and belt region of Aspergillus awamori glucoamylase to enhance thermostability (2000), Protein Eng., 13, 655-659.
    View publication on PubMed

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.2.1.3 expression in Saccharomyces cerevisiae Aspergillus awamori

Protein Variants

EC Number Protein Variants Comment Organism
3.2.1.3 D71N increase in thermosability at 65 and 75°C Aspergillus awamori
3.2.1.3 DELTA439-441 increase in thermosability at 65 and 75°C Aspergillus awamori
3.2.1.3 G447S increase in thermosability at 65 and 75°C Aspergillus awamori
3.2.1.3 Q409P increase in thermosability at 65 and 75°C Aspergillus awamori

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.3 0.72
-
 maltose 45°C, pH 4.4 Aspergillus awamori

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 Aspergillus awamori
-
 beta-D-glucose + ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.3 Aspergillus awamori
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.2.1.3 glycoprotein
-
 Aspergillus awamori

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.3 recombinant glucoamylase Aspergillus awamori

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 20.6
-
-
 Aspergillus awamori

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 maltose + H2O
-
 Aspergillus awamori beta-D-glucose + D-glucose
-
 ?
3.2.1.3 starch + H2O
-
 Aspergillus awamori beta-D-glucose + ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.3 GA
-
 Aspergillus awamori

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
3.2.1.3 8.67
-
 maltose 45°C, pH 4.4 Aspergillus awamori