Purification and characterization of the exo-beta -D-glucosaminidase from Aspergillus flavus IAM2044
Ji, J.H.; Yang, J.S.; Hur, J.W.; J. Microbiol. Biotechnol. 13, 269-275 (2003)
No PubMed abstract available
Data extracted from this reference:
Molecular Weight [Da]
EC Number
Molecular Weight [Da]
Molecular Weight Maximum [Da]
Commentary
Organism
3.2.1.165
45000
-
gel filtrration
Aspergillus flavus
Organism
EC Number
Organism
UniProt
Commentary
Textmining
3.2.1.165
Aspergillus flavus
-
-
-
3.2.1.165
Aspergillus flavus IAM2044
-
-
-
Purification (Commentary)
EC Number
Purification (Commentary)
Organism
3.2.1.165
-
Aspergillus flavus
Source Tissue
EC Number
Source Tissue
Commentary
Organism
Textmining
3.2.1.165
culture filtrate
-
Aspergillus flavus
-
Specific Activity [micromol/min/mg]
EC Number
Specific Activity Minimum [µmol/min/mg]
Specific Activity Maximum [µmol/min/mg]
Commentary
Organism
3.2.1.165
1167
-
-
Aspergillus flavus
Substrates and Products (Substrate)
EC Number
Substrates
Commentary Substrates
Literature (Substrates)
Organism
Products
Commentary (Products)
Literature (Products)
Organism (Products)
Reversibility
Substrate Product ID
3.2.1.165
chitobiose + H2O
-
681334
Aspergillus flavus
D-glucosamine
-
-
-
?
3.2.1.165
chitobiose + H2O
-
681334
Aspergillus flavus IAM2044
D-glucosamine
-
-
-
?
3.2.1.165
chitohexaose + H2O
chitohexaose is hydrolyzed to chitopentaose and D-glucosamine at the initial stage of the reaction. The final product is D-glucosamine
681334
Aspergillus flavus
D-glucosamine
-
-
-
?
3.2.1.165
chitohexaose + H2O
chitohexaose is hydrolyzed to chitopentaose and D-glucosamine at the initial stage of the reaction. The final product is D-glucosamine
681334
Aspergillus flavus IAM2044
D-glucosamine
-
-
-
?
3.2.1.165
chitopentaose + H2O
-
681334
Aspergillus flavus
D-glucosamine
-
-
-
?
3.2.1.165
chitopentaose + H2O
-
681334
Aspergillus flavus IAM2044
D-glucosamine
-
-
-
?
3.2.1.165
chitosan + H2O
-
681334
Aspergillus flavus
D-glucosamine
-
-
-
?
3.2.1.165
chitosan + H2O
-
681334
Aspergillus flavus IAM2044
D-glucosamine
-
-
-
?
3.2.1.165
chitotetraose + H2O
-
681334
Aspergillus flavus
D-glucosamine
-
-
-
?
3.2.1.165
chitotriose + H2O
-
681334
Aspergillus flavus
D-glucosamine
-
-
-
?
3.2.1.165
glycol chitosan + H2O
-
681334
Aspergillus flavus
?
-
-
-
?
3.2.1.165
glycol chitosan + H2O
-
681334
Aspergillus flavus IAM2044
?
-
-
-
?
Subunits
EC Number
Subunits
Commentary
Organism
3.2.1.165
monomer
1 * 45000, SDS-PAGE
Aspergillus flavus
Temperature Optimum [°C]
EC Number
Temperature Optimum [°C]
Temperature Optimum Maximum [°C]
Commentary
Organism
3.2.1.165
50
-
-
Aspergillus flavus
Temperature Range [°C]
EC Number
Temperature Minimum [°C]
Temperature Maximum [°C]
Commentary
Organism
3.2.1.165
30
60
30°C: about 70% of maximal activity, 60°C: about 45% of maximal activity
Aspergillus flavus
Temperature Stability [°C]
EC Number
Temperature Stability Minimum [°C]
Temperature Stability Maximum [°C]
Commentary
Organism
3.2.1.165
50
-
15 min, stable below
Aspergillus flavus
3.2.1.165
60
-
15 min, about 80% loss of activity
Aspergillus flavus
pH Optimum
EC Number
pH Optimum Minimum
pH Optimum Maximum
Commentary
Organism
3.2.1.165
5
-
-
Aspergillus flavus
pH Range
EC Number
pH Minimum
pH Maximum
Commentary
Organism
3.2.1.165
4
6
pH 4.0: about 55% of maximal activity, pH 6.0: about 60% of maximal activity
Aspergillus flavus
pH Stability
EC Number
pH Stability
pH Stability Maximum
Commentary
Organism
3.2.1.165
3.5
7
37°C, 15 min, more than 50% of initial activity remains
Aspergillus flavus
Molecular Weight [Da] (protein specific)
EC Number
Molecular Weight [Da]
Molecular Weight Maximum [Da]
Commentary
Organism
3.2.1.165
45000
-
gel filtrration
Aspergillus flavus
Purification (Commentary) (protein specific)
EC Number
Commentary
Organism
3.2.1.165
-
Aspergillus flavus
Source Tissue (protein specific)
EC Number
Source Tissue
Commentary
Organism
Textmining
3.2.1.165
culture filtrate
-
Aspergillus flavus
-
Specific Activity [micromol/min/mg] (protein specific)
EC Number
Specific Activity Minimum [µmol/min/mg]
Specific Activity Maximum [µmol/min/mg]
Commentary
Organism
3.2.1.165
1167
-
-
Aspergillus flavus
Substrates and Products (Substrate) (protein specific)
EC Number
Substrates
Commentary Substrates
Literature (Substrates)
Organism
Products
Commentary (Products)
Literature (Products)
Organism (Products)
Reversibility
ID
3.2.1.165
chitobiose + H2O
-
681334
Aspergillus flavus
D-glucosamine
-
-
-
?
3.2.1.165
chitobiose + H2O
-
681334
Aspergillus flavus IAM2044
D-glucosamine
-
-
-
?
3.2.1.165
chitohexaose + H2O
chitohexaose is hydrolyzed to chitopentaose and D-glucosamine at the initial stage of the reaction. The final product is D-glucosamine
681334
Aspergillus flavus
D-glucosamine
-
-
-
?
3.2.1.165
chitohexaose + H2O
chitohexaose is hydrolyzed to chitopentaose and D-glucosamine at the initial stage of the reaction. The final product is D-glucosamine
681334
Aspergillus flavus IAM2044
D-glucosamine
-
-
-
?
3.2.1.165
chitopentaose + H2O
-
681334
Aspergillus flavus
D-glucosamine
-
-
-
?
3.2.1.165
chitopentaose + H2O
-
681334
Aspergillus flavus IAM2044
D-glucosamine
-
-
-
?
3.2.1.165
chitosan + H2O
-
681334
Aspergillus flavus
D-glucosamine
-
-
-
?
3.2.1.165
chitosan + H2O
-
681334
Aspergillus flavus IAM2044
D-glucosamine
-
-
-
?
3.2.1.165
chitotetraose + H2O
-
681334
Aspergillus flavus
D-glucosamine
-
-
-
?
3.2.1.165
chitotriose + H2O
-
681334
Aspergillus flavus
D-glucosamine
-
-
-
?
3.2.1.165
glycol chitosan + H2O
-
681334
Aspergillus flavus
?
-
-
-
?
3.2.1.165
glycol chitosan + H2O
-
681334
Aspergillus flavus IAM2044
?
-
-
-
?
Subunits (protein specific)
EC Number
Subunits
Commentary
Organism
3.2.1.165
monomer
1 * 45000, SDS-PAGE
Aspergillus flavus
Temperature Optimum [°C] (protein specific)
EC Number
Temperature Optimum [°C]
Temperature Optimum Maximum [°C]
Commentary
Organism
3.2.1.165
50
-
-
Aspergillus flavus
Temperature Range [°C] (protein specific)
EC Number
Temperature Minimum [°C]
Temperature Maximum [°C]
Commentary
Organism
3.2.1.165
30
60
30°C: about 70% of maximal activity, 60°C: about 45% of maximal activity
Aspergillus flavus
Temperature Stability [°C] (protein specific)
EC Number
Temperature Stability Minimum [°C]
Temperature Stability Maximum [°C]
Commentary
Organism
3.2.1.165
50
-
15 min, stable below
Aspergillus flavus
3.2.1.165
60
-
15 min, about 80% loss of activity
Aspergillus flavus
pH Optimum (protein specific)
EC Number
pH Optimum Minimum
pH Optimum Maximum
Commentary
Organism
3.2.1.165
5
-
-
Aspergillus flavus
pH Range (protein specific)
EC Number
pH Minimum
pH Maximum
Commentary
Organism
3.2.1.165
4
6
pH 4.0: about 55% of maximal activity, pH 6.0: about 60% of maximal activity
Aspergillus flavus
pH Stability (protein specific)
EC Number
pH Stability
pH Stability Maximum
Commentary
Organism
3.2.1.165
3.5
7
37°C, 15 min, more than 50% of initial activity remains
Aspergillus flavus