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Literature summary extracted from

  • Isobe, K.; Takahashi, T.; Ogawa, J.; Kataoka, M.; Shimizu, S.
    Production and characterization of alcohol oxidase from Penicillium purpurescens AIU 063 (2009), J. Biosci. Bioeng., 107, 108-112.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
1.1.3.13 additional information the enzyme is activated 2fold by incubation at pH 6.0 and 40°C for 60 min, whereas the Km values for ethanol and ethylene glycol do not change Penicillium purpurescens

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.1.3.13 0.95
-
 ethylene glycol pH 6.0, 40°C Penicillium purpurescens
1.1.3.13 20.2
-
 ethanol pH 6.0, 40°C Penicillium purpurescens

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
1.1.3.13 66000
-
 4 * 66000, SDS-PAGE Penicillium purpurescens
1.1.3.13 260000
-
 gel filtration Penicillium purpurescens

Organic Solvent Stability

EC Number Organic Solvent Comment Organism
1.1.3.13 Ethanol destabilizes the enzyme Penicillium purpurescens

Organism

EC Number Organism UniProt Comment Textmining
1.1.3.13 Penicillium purpurescens
-
-
-
1.1.3.13 Penicillium purpurescens AIU 063
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.1.3.13 native enzyme from strain AIU 063 in a three-step chromatographic process Penicillium purpurescens

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.1.3.13 mycelium the strain grows well at 25°C, slowly at 5°C, but not at 37°C. The AOD activity reaches a maximum at 2 d of cultivation, optimization of culture conditions, overview Penicillium purpurescens
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.1.3.13 ethanol + O2
-
 Penicillium purpurescens acetaldehyde + H2O2
-
 ?
1.1.3.13 ethanol + O2
-
 Penicillium purpurescens AIU 063 acetaldehyde + H2O2
-
 ?
1.1.3.13 ethylene glycol + O2
-
 Penicillium purpurescens ? + H2O2
-
 ?
1.1.3.13 ethylene glycol + O2
-
 Penicillium purpurescens AIU 063 ? + H2O2
-
 ?
1.1.3.13 formaldehyde + O2
-
 Penicillium purpurescens formic acid + H2O2
-
 ?
1.1.3.13 formaldehyde + O2
-
 Penicillium purpurescens AIU 063 formic acid + H2O2
-
 ?
1.1.3.13 glucose + O2
-
 Penicillium purpurescens ? + H2O2
-
 ?
1.1.3.13 glycerol + O2
-
 Penicillium purpurescens ? + H2O2
-
 ?
1.1.3.13 methanol + O2
-
 Penicillium purpurescens formaldehyde + H2O2
-
 ?
1.1.3.13 methanol + O2
-
 Penicillium purpurescens AIU 063 formaldehyde + H2O2
-
 ?
1.1.3.13 additional information oxidizes short-chain primary alcohols and ethylene glycol in a medium containing not only methanol, but also ethanol, ethylene glycol, glycerol or glucose. No activity with 1,2-propanediol and 1,3-propanediol or acetaldehyde Penicillium purpurescens ?
-
 ?
1.1.3.13 additional information oxidizes short-chain primary alcohols and ethylene glycol in a medium containing not only methanol, but also ethanol, ethylene glycol, glycerol or glucose. No activity with 1,2-propanediol and 1,3-propanediol or acetaldehyde Penicillium purpurescens AIU 063 ?
-
 ?
1.1.3.13 n-butanol + O2
-
 Penicillium purpurescens butyraldehyde + H2O2
-
 ?
1.1.3.13 n-propanol + O2
-
 Penicillium purpurescens propanaldehyde + H2O2
-
 ?

Subunits

EC Number Subunits Comment Organism
1.1.3.13 homotetramer 4 * 66000, SDS-PAGE Penicillium purpurescens

Synonyms

EC Number Synonyms Comment Organism
1.1.3.13 AOd
-
 Penicillium purpurescens

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.1.3.13 additional information
-
 the enzyme activity is enhanced to 2fold by incubation at pH 6.0 and 40 °C for 60 min, whereas the Km values for ethanol and ethylene glycol do not change Penicillium purpurescens
1.1.3.13 25 30 thermoactivated enzyme Penicillium purpurescens
1.1.3.13 35 40 native, not thermoactivated enzyme Penicillium purpurescens

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
1.1.3.13 20 45 activity range, 50% of maximal activity at 40°C Penicillium purpurescens

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.1.3.13 40
-
 the enzyme activity is enhanced to 2fold by incubation at pH 6.0 and 40°C for 60 min, whereas the Km values for ethanol and ethylene glycol do not change Penicillium purpurescens
1.1.3.13 45
-
 60 min, stable below Penicillium purpurescens
1.1.3.13 50
-
 60 min, inactivation Penicillium purpurescens

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.1.3.13 8.5
-
-
 Penicillium purpurescens

pH Range

EC Number pH Minimum pH Maximum Comment Organism
1.1.3.13 5 9.5
-
 Penicillium purpurescens

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
1.1.3.13 6
-
 the enzyme activity is enhanced to 2fold by incubation at pH 6.0 and 40°C for 60 min, whereas the Km values for ethanol and ethylene glycol do not change Penicillium purpurescens

Cofactor

EC Number Cofactor Comment Organism Structure
1.1.3.13 FAD a flavoenzyme Penicillium purpurescens
1.1.3.13 additional information no FMN or riboflavin Penicillium purpurescens

pI Value

EC Number Organism Comment pI Value Maximum pI Value
1.1.3.13 Penicillium purpurescens isoelectric focussing
-
 5.4