Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 1.1.3.13 extracted from

  • Isobe, K.; Takahashi, T.; Ogawa, J.; Kataoka, M.; Shimizu, S.
    Production and characterization of alcohol oxidase from Penicillium purpurescens AIU 063 (2009), J. Biosci. Bioeng., 107, 108-112.
    View publication on PubMed

Activating Compound

Activating Compound Comment Organism Structure
additional information the enzyme is activated 2fold by incubation at pH 6.0 and 40°C for 60 min, whereas the Km values for ethanol and ethylene glycol do not change Penicillium purpurescens

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.95
-
ethylene glycol pH 6.0, 40°C Penicillium purpurescens
20.2
-
ethanol pH 6.0, 40°C Penicillium purpurescens

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
66000
-
4 * 66000, SDS-PAGE Penicillium purpurescens
260000
-
gel filtration Penicillium purpurescens

Organic Solvent Stability

Organic Solvent Comment Organism
Ethanol destabilizes the enzyme Penicillium purpurescens

Organism

Organism UniProt Comment Textmining
Penicillium purpurescens
-
-
-
Penicillium purpurescens AIU 063
-
-
-

Purification (Commentary)

Purification (Comment) Organism
native enzyme from strain AIU 063 in a three-step chromatographic process Penicillium purpurescens

Source Tissue

Source Tissue Comment Organism Textmining
mycelium the strain grows well at 25°C, slowly at 5°C, but not at 37°C. The AOD activity reaches a maximum at 2 d of cultivation, optimization of culture conditions, overview Penicillium purpurescens
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
ethanol + O2
-
Penicillium purpurescens acetaldehyde + H2O2
-
?
ethanol + O2
-
Penicillium purpurescens AIU 063 acetaldehyde + H2O2
-
?
ethylene glycol + O2
-
Penicillium purpurescens ? + H2O2
-
?
ethylene glycol + O2
-
Penicillium purpurescens AIU 063 ? + H2O2
-
?
formaldehyde + O2
-
Penicillium purpurescens formic acid + H2O2
-
?
formaldehyde + O2
-
Penicillium purpurescens AIU 063 formic acid + H2O2
-
?
glucose + O2
-
Penicillium purpurescens ? + H2O2
-
?
glycerol + O2
-
Penicillium purpurescens ? + H2O2
-
?
methanol + O2
-
Penicillium purpurescens formaldehyde + H2O2
-
?
methanol + O2
-
Penicillium purpurescens AIU 063 formaldehyde + H2O2
-
?
additional information oxidizes short-chain primary alcohols and ethylene glycol in a medium containing not only methanol, but also ethanol, ethylene glycol, glycerol or glucose. No activity with 1,2-propanediol and 1,3-propanediol or acetaldehyde Penicillium purpurescens ?
-
?
additional information oxidizes short-chain primary alcohols and ethylene glycol in a medium containing not only methanol, but also ethanol, ethylene glycol, glycerol or glucose. No activity with 1,2-propanediol and 1,3-propanediol or acetaldehyde Penicillium purpurescens AIU 063 ?
-
?
n-butanol + O2
-
Penicillium purpurescens butyraldehyde + H2O2
-
?
n-propanol + O2
-
Penicillium purpurescens propanaldehyde + H2O2
-
?

Subunits

Subunits Comment Organism
homotetramer 4 * 66000, SDS-PAGE Penicillium purpurescens

Synonyms

Synonyms Comment Organism
AOd
-
Penicillium purpurescens

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
additional information
-
the enzyme activity is enhanced to 2fold by incubation at pH 6.0 and 40 °C for 60 min, whereas the Km values for ethanol and ethylene glycol do not change Penicillium purpurescens
25 30 thermoactivated enzyme Penicillium purpurescens
35 40 native, not thermoactivated enzyme Penicillium purpurescens

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
20 45 activity range, 50% of maximal activity at 40°C Penicillium purpurescens

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
40
-
the enzyme activity is enhanced to 2fold by incubation at pH 6.0 and 40°C for 60 min, whereas the Km values for ethanol and ethylene glycol do not change Penicillium purpurescens
45
-
60 min, stable below Penicillium purpurescens
50
-
60 min, inactivation Penicillium purpurescens

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8.5
-
-
Penicillium purpurescens

pH Range

pH Minimum pH Maximum Comment Organism
5 9.5
-
Penicillium purpurescens

pH Stability

pH Stability pH Stability Maximum Comment Organism
6
-
the enzyme activity is enhanced to 2fold by incubation at pH 6.0 and 40°C for 60 min, whereas the Km values for ethanol and ethylene glycol do not change Penicillium purpurescens

Cofactor

Cofactor Comment Organism Structure
FAD a flavoenzyme Penicillium purpurescens
additional information no FMN or riboflavin Penicillium purpurescens

pI Value

Organism Comment pI Value Maximum pI Value
Penicillium purpurescens isoelectric focussing
-
5.4