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Literature summary for 3.1.1.20 extracted from

  • Lekha, P.K.; Lonsane, B.K.
    Comparative titres, location and properties of tannin acyl hydrolase produced by Aspergillus niger PKL 104 in solid-state, liquid surface and submerged fermentations (1994), Proc. Biochem., 29, 497-503.
No PubMed abstract available

Application

Application Comment Organism
nutrition the enzyme has potential use in the food industry, for example for clarification of beer and fruit juices. Due to the extracellular nature and the high pH and temperature stability of the tannase, the production of the enzyme in the solid-state fermentation has a high potential of economic production, in comparison to a submerged fermentation Aspergillus niger
synthesis production of propyl gallate for the food industry and trimethoprim in the pharmaceutical industry Aspergillus niger

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
tannic acid + H2O Aspergillus niger
-
?
-
?
tannic acid + H2O Aspergillus niger PKL 104
-
?
-
?

Organism

Organism UniProt Comment Textmining
Aspergillus niger
-
PKL 104
-
Aspergillus niger PKL 104
-
PKL 104
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
tannic acid + H2O
-
Aspergillus niger gallic acid + ?
-
?
tannic acid + H2O
-
Aspergillus niger PKL 104 gallic acid + ?
-
?
tannic acid + H2O
-
Aspergillus niger ?
-
?
tannic acid + H2O
-
Aspergillus niger PKL 104 ?
-
?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
60
-
extracellular enzyme produced in the solid-state fermentation and in the submerged fermentation Aspergillus niger
70
-
intracellular enzyme of the submerged fermentation Aspergillus niger

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
40
-
the intracellular enzyme of the submerged fermentation is highly unstable above Aspergillus niger
50
-
88% of the activity retained, extracellular enzyme produced in the solid-state fermentation Aspergillus niger
60
-
83% of the activity retained, extracellular enzyme produced in the solid-state fermentation Aspergillus niger

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5
-
intracellular enzyme of the submerged fermentation Aspergillus niger
5.5
-
extracellular enzyme produced in the solid-state fermentation Aspergillus niger

pH Range

pH Minimum pH Maximum Comment Organism
2 8 extracellular enzyme produced in the solid-state fermentation Aspergillus niger
4 7 intracellular enzyme of the submerged fermentation Aspergillus niger
4.5 5.5 extracellular enzyme of the submerged fermentation Aspergillus niger