KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
11 | - |
beta-D-glucose | - |
Penicillium amagasakiense | |
26 | 30 | beta-D-glucose | enzymes obtained from different companies | Aspergillus niger |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
beta-D-glucose + O2 + H2O | Aspergillus niger | - |
D-glucono-1,5-lactone + H2O2 | - |
? | |
beta-D-glucose + O2 + H2O | Penicillium amagasakiense | - |
D-glucono-1,5-lactone + H2O2 | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus niger | - |
- |
- |
Penicillium amagasakiense | - |
- |
- |
Posttranslational Modification | Comment | Organism |
---|---|---|
glycoprotein | carbohydrate content between 10.7 and 16.5%, major component: mannose | Aspergillus niger |
glycoprotein | carbohydrate content between 10.7 and 16.5%, major component: mannose | Penicillium amagasakiense |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
beta-D-glucose + O2 + H2O | - |
Aspergillus niger | D-glucono-1,5-lactone + H2O2 | - |
? | |
beta-D-glucose + O2 + H2O | - |
Penicillium amagasakiense | D-glucono-1,5-lactone + H2O2 | - |
? |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
additional information | - |
comparison of stability of enzyme from different sources | Aspergillus niger |
additional information | - |
comparison of stability of enzyme from different sources | Penicillium amagasakiense |