Values CatLog read from this paper
Functional roles of Trp337 and Glu632 in Clostridium glucoamylase, as determined by chemical modification, mutagenesis, and the stopped-flow method
PMID 7906268doi:10.1016/s0021-9258(17)41891-6Open in Browse
The paper itself is not on this site: read it at the publisher. This page lists only the values CatLog read from it.
CatLog read 30 records (60 values) from this paper: glucoamylase (CGA) from Clostridium sp. G0005.
Read from the paper by an AI model and checked against the paper by a second, separate AI run; code converted the units. Values are in CatLog's units; each record opens in Browse with the line the paper prints and the checks. CatLog calculated the 30 kcat/Km values marked “calc.” from kcat and Km; no printed kcat/Km was read for those records.
| Enzyme | Organism | Substrate | kcat (s⁻¹) | Km (mM) | kcat/Km (mM⁻¹ s⁻¹) | Conditions | Open record |
|---|---|---|---|---|---|---|---|
| glucoamylase (CGA) | Clostridium sp. G0005 | Maltoheptaose | 60.52 | 0.24 | 250 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA), Maltoheptaose |
| glucoamylase (CGA) | Clostridium sp. G0005 | Maltohexaose | 53.98 | 0.18 | 300 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA), Maltohexaose |
| glucoamylase (CGA) | Clostridium sp. G0005 | Maltopentaose | 59.24 | 0.21 | 280 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA), Maltopentaose |
| glucoamylase (CGA) | Clostridium sp. G0005 | Maltose | 6.92 | 2.46 | 2.81 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA), Maltose |
| glucoamylase (CGA) | Clostridium sp. G0005 | Maltotetraose | 59.47 | 0.27 | 220 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA), Maltotetraose |
| glucoamylase (CGA) | Clostridium sp. G0005 | Maltotriose | 45.55 | 0.41 | 110 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA), Maltotriose |
| glucoamylase (CGA)variant W321F | Clostridium sp. G0005 | Maltoheptaose | 29.44 | 0.2 | 150 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W321F, Maltoheptaose |
| glucoamylase (CGA)variant W321F | Clostridium sp. G0005 | Maltohexaose | 24.19 | 0.16 | 150 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W321F, Maltohexaose |
| glucoamylase (CGA)variant W321F | Clostridium sp. G0005 | Maltopentaose | 26.54 | 0.18 | 150 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W321F, Maltopentaose |
| glucoamylase (CGA)variant W321F | Clostridium sp. G0005 | Maltose | 6.8 | 3.1 | 2.2 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W321F, Maltose |
| glucoamylase (CGA)variant W321F | Clostridium sp. G0005 | Maltotetraose | 28.56 | 0.19 | 150 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W321F, Maltotetraose |
| glucoamylase (CGA)variant W321F | Clostridium sp. G0005 | Maltotriose | 24.81 | 0.33 | 75 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W321F, Maltotriose |
| glucoamylase (CGA)variant W337F | Clostridium sp. G0005 | Maltoheptaose | 0.044 | 0.04 | 1.1 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W337F, Maltoheptaose |
| glucoamylase (CGA)variant W337F | Clostridium sp. G0005 | Maltohexaose | 0.041 | 0.04 | 1.0 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W337F, Maltohexaose |
| glucoamylase (CGA)variant W337F | Clostridium sp. G0005 | Maltopentaose | 0.052 | 0.09 | 0.58 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W337F, Maltopentaose |
| glucoamylase (CGA)variant W337F | Clostridium sp. G0005 | Maltose | 0.006 | 0.5 | 0.012 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W337F, Maltose |
| glucoamylase (CGA)variant W337F | Clostridium sp. G0005 | Maltotetraose | 0.052 | 0.13 | 0.40 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W337F, Maltotetraose |
| glucoamylase (CGA)variant W337F | Clostridium sp. G0005 | Maltotriose | 0.032 | 0.18 | 0.18 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W337F, Maltotriose |
| glucoamylase (CGA)variant W433F | Clostridium sp. G0005 | Maltoheptaose | 49.22 | 0.32 | 150 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W433F, Maltoheptaose |
| glucoamylase (CGA)variant W433F | Clostridium sp. G0005 | Maltohexaose | 38.49 | 0.25 | 150 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W433F, Maltohexaose |
| glucoamylase (CGA)variant W433F | Clostridium sp. G0005 | Maltopentaose | 45.53 | 0.24 | 190 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W433F, Maltopentaose |
| glucoamylase (CGA)variant W433F | Clostridium sp. G0005 | Maltose | 4.22 | 2.59 | 1.63 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W433F, Maltose |
| glucoamylase (CGA)variant W433F | Clostridium sp. G0005 | Maltotetraose | 45.75 | 0.33 | 140 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W433F, Maltotetraose |
| glucoamylase (CGA)variant W433F | Clostridium sp. G0005 | Maltotriose | 33.54 | 0.47 | 71 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W433F, Maltotriose |
| glucoamylase (CGA)variant W569F | Clostridium sp. G0005 | Maltoheptaose | 65.38 | 0.29 | 230 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W569F, Maltoheptaose |
| glucoamylase (CGA)variant W569F | Clostridium sp. G0005 | Maltohexaose | 55.71 | 0.22 | 250 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W569F, Maltohexaose |
| glucoamylase (CGA)variant W569F | Clostridium sp. G0005 | Maltopentaose | 60.17 | 0.24 | 250 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W569F, Maltopentaose |
| glucoamylase (CGA)variant W569F | Clostridium sp. G0005 | Maltose | 6.67 | 2.56 | 2.61 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W569F, Maltose |
| glucoamylase (CGA)variant W569F | Clostridium sp. G0005 | Maltotetraose | 61.66 | 0.3 | 210 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W569F, Maltotetraose |
| glucoamylase (CGA)variant W569F | Clostridium sp. G0005 | Maltotriose | 46.61 | 0.37 | 130 calc. | pH 4.5, 25 °C | Open record: glucoamylase (CGA) variant W569F, Maltotriose |