Crystallization (Comment) | Organism |
---|---|
- |
Aspergillus niger |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
30 | - |
beta-D-glucose | native enzyme | Aspergillus niger | |
35 | - |
beta-D-glucose | deglycosylated enzyme | 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 | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus niger | - |
- |
- |
Purification (Comment) | Organism |
---|---|
from commercial preparation | Aspergillus niger |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
commercial preparation | - |
Aspergillus niger | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
beta-D-glucose + O2 + H2O | - |
Aspergillus niger | D-glucono-1,5-lactone + H2O2 | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
40 | 60 | - |
Aspergillus niger |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | - |
up to, native and deglycosylated enzyme | Aspergillus niger |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5.5 | 6 | - |
Aspergillus niger |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
4 | 7 | more than 90% of activity maximum at pH 4.0 and 7.0 | Aspergillus niger |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
3 | 5 | deglycosylated enzyme, 4°C, 4 months, 65-75% activity retained | Aspergillus niger |