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Literature summary for 3.1.1.20 extracted from

  • Battestin, V.; Macedo, G.A.
    Purification and biochemical characterization of tannase from a newly isolated strain of Paecilomyces variotii (2007), Food Biotechnol., 21, 207-216.
No PubMed abstract available
Search for more literature for 3.1.1.20

Application

Application Comment Organism
food industry the enzyme could be used in the food processing industry Paecilomyces variotii

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
 additional information
-
 Paecilomyces variotii
0.00061
-
 tannin
-
 Paecilomyces variotii

Localization

Localization Comment Organism GeneOntology No. Textmining
extracellular
-
 Paecilomyces variotii
-
-

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
87300
-
 x * 87300, SDS-PAGE Paecilomyces variotii

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
tannin + H2O Paecilomyces variotii
-
 gallate + ?
-
 ?

Organism

Organism UniProt Comment Textmining
Paecilomyces variotii
-
 a strain isolated in Sao Paulo, Brazil
-

Purification (Commentary)

Purification (Comment) Organism
native enzyme by ammonium sulfate fractionation, SDS-PAGE, and anion exchange chromatography 19.3fold to homogeneity Paecilomyces variotii

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
tannin + H2O
-
 Paecilomyces variotii gallate + ?
-
 ?

Subunits

Subunits Comment Organism
? x * 87300, SDS-PAGE Paecilomyces variotii

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
40 65
-
 Paecilomyces variotii

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
4.5 6.5
-
 Paecilomyces variotii