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Literature summary extracted from

  • Yoshizaki, Y.; Susuki, T.; Takamine, K.; Tamaki, H.; Ito, K.; Sameshima, Y.
    Characterization of glucoamylase and alpha-amylase from Monascus anka: enhanced production of alpha-amylase in red koji (2010), J. Biosci. Bioeng., 110, 670-674.
    View publication on PubMed

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.3 soluble starch + H2O Monascus purpureus
-
 ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.3 Monascus purpureus
-
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.3 additional information influence of different culture conditions on enzyme production, overview. A solid barley plate is the most suitable for mycelial growth, but glucoamylase production per growth area does not differ according to the raw material. During enzyme production in red koji, reducing the temperature from 35°C to 25°C for 48 h in the late stages of growth results in 1.4fold higher glucoamylase production with a concomitant increase in protein stability Monascus purpureus
-
3.2.1.3 mycelium
-
 Monascus purpureus
-

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 25.9
-
 purified isozyme 1, pH 5.5, 37°C Monascus purpureus
3.2.1.3 74.5
-
 purified isozyme 2, pH 5.5, 37°C Monascus purpureus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 soluble starch + H2O
-
 Monascus purpureus ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.3 glucoamylase
-
 Monascus purpureus

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.3 37
-
 assay at Monascus purpureus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.3 50
-
 stable up to Monascus purpureus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 5.1
-
 isozymes 1 and 2 Monascus purpureus

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.3 2.1 9.5 purified isozyme 1 Monascus purpureus
3.2.1.3 2.1 11.4 purified isozyme 2 Monascus purpureus