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Literature summary extracted from
- Thermostable glucose-tolerant glucoamylase produced by the thermophilic fungus Scytalidium thermophilum (2001), Folia Microbiol. (Praha), 46, 11-16 .
Activating Compound
| EC Number | Activating Compound | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.3 | Ba2+ | 1 mM, 108% of inital activity | Mycothermus thermophilus |  |
| 3.2.1.3 | Mg2+ | 1 mM, 127% of inital activity | Mycothermus thermophilus | |
| 3.2.1.3 | Mn2+ | 1 mM, 105% of inital activity | Mycothermus thermophilus | |
| 3.2.1.3 | Zn2+ | 1 mM, 121% of inital activity | Mycothermus thermophilus | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.3 | additional information | - |
starch | Km value 0.21 mg/ml, pH 5.5, 65°C | Mycothermus thermophilus | |
| 3.2.1.3 | additional information | - |
maltose | Km value 3.9 mg/ml, pH 5.5, 65°C | Mycothermus thermophilus | |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.3 | 60000 | - |
gel filtration | Mycothermus thermophilus |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.3 | Mycothermus thermophilus | - |
- |
- |
Posttranslational Modification
| EC Number | Posttranslational Modification | Comment | Organism |
|---|---|---|---|
| 3.2.1.3 | glycoprotein | carbohydrate content 9.8% | Mycothermus thermophilus |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.3 | - |
Mycothermus thermophilus |
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 | 89 | - |
pH 5.5, 65°C | Mycothermus thermophilus |
Storage Stability
| EC Number | Storage Stability | Organism |
|---|---|---|
| 3.2.1.3 | 4°C, pH 7.0 or 5.5, stable for 8 days | Mycothermus thermophilus |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.3 | amylopectin + H2O | - |
Mycothermus thermophilus | ? | - |
? | |
| 3.2.1.3 | amylose + H2O | - |
Mycothermus thermophilus | D-glucose + ? | - |
? | |
| 3.2.1.3 | glycogen + H2O | - |
Mycothermus thermophilus | ? | - |
? | |
| 3.2.1.3 | maltose + H2O | - |
Mycothermus thermophilus | 2 D-glucose | - |
? | |
| 3.2.1.3 | starch + H2O | - |
Mycothermus thermophilus | D-glucose + ? | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.3 | monomer | 1 *75000, SDS-PAGE | Mycothermus thermophilus |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.3 | 65 | - |
substrate maltose | Mycothermus thermophilus |
| 3.2.1.3 | 70 | - |
substrate starch | Mycothermus thermophilus |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.3 | 55 | - |
stable for 1 h | Mycothermus thermophilus |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.3 | 5.5 | - |
- |
Mycothermus thermophilus |
pI Value
| EC Number | Organism | Comment | pI Value Maximum | pI Value |
|---|---|---|---|---|
| 3.2.1.3 | Mycothermus thermophilus | isoelectric focusing | - |
8.3 |
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