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Literature summary extracted from

  • Sutthirak, P.; Dharmsthiti, S.; Lertsiri, S.
    Effect of glycation on stability and kinetic parameters of thermostable glucoamylase from Aspergillus niger (2005), Process Biochem., 40, 2821-2826.
No PubMed abstract available

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.3 2.74
-
 maltodextrin pH 4.5, 60°C, native enzyme Aspergillus niger
3.2.1.3 3.64
-
 maltodextrin pH 4.5, 60°C, glycated enzyme Aspergillus niger
3.2.1.3 9.19
-
 maltose pH 4.5, 60°C, glycated enzyme Aspergillus niger
3.2.1.3 12.49
-
 maltose pH 4.5, 60°C, native enzyme Aspergillus niger

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.3 77600
-
 x * 77600, SDS-PAGE Aspergillus niger

Organism

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

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.3 native enzyme by ion exchange and hydrophobic interaction chromatography Aspergillus niger

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 61.34
-
 glycated purified enzyme Aspergillus niger
3.2.1.3 65.64
-
 native purified enzyme Aspergillus niger

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 maltodextrin + H2O during incubation 5-(hydroxymethyl)-2-furfuraldehyde is released, resulting in a glycated enzyme Aspergillus niger maltodextrin + beta-D-glucose
-
 ?
3.2.1.3 maltose + H2O
-
 Aspergillus niger beta-D-glucose + D-glucose
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.3 ? x * 77600, SDS-PAGE Aspergillus niger

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.3 60
-
-
 Aspergillus niger

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.3 additional information
-
-
 Aspergillus niger

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 4.5
-
-
 Aspergillus niger

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.3 5.5
-
 rapid loss of activity, purified enzyme Aspergillus niger
3.2.1.3 6.5
-
 inactivation, purified enzyme Aspergillus niger

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.2.1.3 Aspergillus niger native and glycated enzyme
-
 3.5