EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.3 | EDTA | chemical modification of the enzyme's carboxyl groups with EDTA as nucleophile in presence of 1-ethyl-3(3-dimethylaminopropyl)carbodiimide leads to a dramatic enhancement of enzyme catalytic activity and thermal stability | Fusarium solani |
EC Number | General Stability | Organism |
---|---|---|
3.2.1.3 | the EDTA-coupled enzyme is more stable towards proteases and urea | Fusarium solani |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.2.1.3 | additional information | - |
additional information | kinetics and thermodynamics of native and EDTA-coupled enzyme, overview | Fusarium solani | |
3.2.1.3 | 1.6 | - |
starch | pH 5.5, 40°C, native enzyme | Fusarium solani | |
3.2.1.3 | 2.3 | 2.9 | starch | pH 5.5, 40°C, EDTA-coupled enzyme | Fusarium solani |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.3 | starch + H2O | Fusarium solani | - |
? | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.3 | Fusarium solani | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.3 | native enzyme to homogeneity by anion exchange and hydrophobic interaction chromatography, and gel filtration | Fusarium solani |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.2.1.3 | additional information | solid-state fermentation on wheat bran | Fusarium solani | - |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | additional information | - |
- |
Fusarium solani |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.3 | starch + H2O | - |
Fusarium solani | ? | - |
? | |
3.2.1.3 | starch + H2O | soluble starch | Fusarium solani | ? | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.2.1.3 | glucoamylase | - |
Fusarium solani |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 40 | - |
assay at | Fusarium solani |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 20 | 75 | - |
Fusarium solani |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 50 | - |
half-life of native enzyme is 128 min | Fusarium solani |
3.2.1.3 | 60 | - |
half-life of native enzyme is 25 min | Fusarium solani |
EC Number | Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.2.1.3 | 217 | - |
starch | pH 5.5, 40°C, native enzyme | Fusarium solani | |
3.2.1.3 | 485 | 518 | starch | pH 5.5, 40°C, EDTA-coupled enzyme | Fusarium solani |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 4.5 | - |
native enzyme | Fusarium solani |
3.2.1.3 | 5 | 6 | EDTA-coupled enzyme | Fusarium solani |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.3 | 2 | 9 | - |
Fusarium solani |