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Literature summary extracted from

  • Ayodeji, A.; Bamidele, O.; Kolawole, A.; Ajele, J.
    Physicochemical and kinetic properties of a high salt tolerant Aspergillus flavus glucoamylase (2017), Biocatal. Agricult. Biotechnol., 9, 35-40 .
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.3 Al3+ 33% inhibition at 1 mM, 67% at 10 mM Aspergillus flavus
3.2.1.3 Cu2+ 6% inhibition at 1 mM, 44% at 10 mM Aspergillus flavus
3.2.1.3 EDTA 10% inhibition at 1 mM, 30% at 10 mM Aspergillus flavus
3.2.1.3 Hg2+ 32% inhibition at 1 mM, 69% at 10 mM Aspergillus flavus
3.2.1.3 K+ 9% inhibition at 10 mM Aspergillus flavus
3.2.1.3 SDS 41% inhibition at 1 mM, 86% at 10 mM Aspergillus flavus
3.2.1.3 Urea 17% inhibition at 1 mM, 20% at 10 mM Aspergillus flavus

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.3 additional information
-
 additional information using raw cassava starch as substrate, the enzyme has a Km value of 0.72 mg/mL with Vmax of 0.01248 mmol/min/mg Aspergillus flavus

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.3 extracellular
-
 Aspergillus flavus
-
-

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.3 Ca2+ activates 15-17% at 5-10 mM Aspergillus flavus
3.2.1.3 Mg2+ activates 20% at 5 mM Aspergillus flavus
3.2.1.3 Na+ activates 21% at 5 mM Aspergillus flavus
3.2.1.3 NaCl the glucoamylase exhibits a high degree of salt tolerance with residual activity above 65% after 24 h incubation in 2.0 M NaCl solution Aspergillus flavus

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.3 63000
-
 native enzyme, gel filtration Aspergillus flavus

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.3 starch + H2O Aspergillus flavus raw starch ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.3 Aspergillus flavus
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.3 native enzyme 24fold by ammonium sulfate fractionation, dialysis, cation exchange chromatography, ultrafiltration, and gel filtration, to homogeneity Aspergillus flavus

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.3 mycelium submerged fermentation Aspergillus flavus
-

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 additional information
-
 purified enzyme, 7.33 U/ml at pH 2.0 and 32.85 U/ml at pH 5.5, 50°C Aspergillus flavus
3.2.1.3 129.82
-
 purified enzyme, pH 5.5, 50°C Aspergillus flavus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.3 amylose + H2O
-
 Aspergillus flavus ?
-
 ?
3.2.1.3 dextran + H2O
-
 Aspergillus flavus ?
-
 ?
3.2.1.3 additional information substrate specificity, overview Aspergillus flavus ?
-
 ?
3.2.1.3 starch + H2O raw starch Aspergillus flavus ?
-
 ?
3.2.1.3 starch + H2O soluble starch, which is the best substrate, and raw starch from cassava, potato, and corn Aspergillus flavus ?
-
 ?
3.2.1.3 sucrose + H2O lower activity Aspergillus flavus ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.3 monomer 1 * 63000, SDS-PAGE Aspergillus flavus

Synonyms

EC Number Synonyms Comment Organism
3.2.1.3 glucoamylase
-
 Aspergillus flavus

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.3 50
-
-
 Aspergillus flavus

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.3 30 90 profile overview Aspergillus flavus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.3 30 40 purified enzyme, completely stable for 2 h Aspergillus flavus
3.2.1.3 60
-
 purified enzyme, about 62% of initial activity remains after 1 h of incubation Aspergillus flavus
3.2.1.3 70
-
 purified enzyme, about 45% of initial activity remains after 1 h of incubation Aspergillus flavus
3.2.1.3 80
-
 purified enzyme, about 28% of initial activity remains after 1 h of incubation Aspergillus flavus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.3 5.5
-
-
 Aspergillus flavus

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.3 2 9 activity range, profile overview Aspergillus flavus

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.3 5 7 purified enzyme, room temperature, 60% of the initial activity remain after 2 h at pH 5.0, and about 70% after 1 h at pH 7.0 Aspergillus flavus