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Literature summary for 1.1.3.4 extracted from

  • Kim, H.; Kimura, S.; Ohno, N.; Okadome, M.; Takahashi, H.; Amachi, S.; Shinoyama, H.; Fujii, T.
    Purification of glucose oxidase and catalase produced by the apple blue mold, Penicillium expansum O-385-10, and their characteristics including the browning of apple fruit (2005), Jpn. J. Food Microbiol., 22, 10-16.
No PubMed abstract available
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Metals/Ions

Metals/Ions Comment Organism Structure
additional information no activition by Ca2+ and Ba2+ at 1 mM Penicillium expansum

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
130000
-
-
 Penicillium expansum

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
D-glucose + O2 Penicillium expansum the enzyme is involved in apple fruit tissue browning D-glucono-1,5-lactone + H2O2
-
 ?

Organism

Organism UniProt Comment Textmining
Penicillium expansum
-
 apple blue mold, strain O-385-10
-

Purification (Commentary)

Purification (Comment) Organism
native enzyme to homogeneity Penicillium expansum

Source Tissue

Source Tissue Comment Organism Textmining
additional information poor growth of the organism in medium containing glucose as sole carbon source, in this culture gluconate accumulates Penicillium expansum
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
D-glucose + O2
-
 Penicillium expansum D-glucono-1,5-lactone + H2O2
-
 ?
D-glucose + O2 the enzyme is involved in apple fruit tissue browning Penicillium expansum D-glucono-1,5-lactone + H2O2
-
 ?

Subunits

Subunits Comment Organism
dimer homodimer Penicillium expansum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
additional information
-
 80% activity at pH 3.0 Penicillium expansum