Controlled production of fructose by an exoinulinase from Aspergillus ficuum

Mutanda, T.; Wilhelmi, B.; Whiteley, C.G.; Appl. Biochem. Biotechnol. 159, 65-77 (2009)

 show all sequences of 3.2.1.80

Data extracted from this reference:

Application
Application Commentary Organism
food industry diabetics Aspergillus ficuum
Inhibitors
Inhibitors Commentary Organism Structure
D-frucotse end product inhibitor, competitive, reversible Aspergillus ficuum
-
D-glucose competitive inhibitor Aspergillus ficuum
KM Value [mM]
KM Value [mM] KM Value Maximum [mM] Substrate Commentary Organism Structure
4.75
-
 inulin incubation at 50°C, 1 h Aspergillus ficuum
Molecular Weight [Da]
Molecular Weight [Da] Molecular Weight Maximum [Da] Commentary Organism
63000
-
 SDS-PAGE Aspergillus ficuum
Organism
Organism Primary Accession No. (UniProt) Commentary Textmining
Aspergillus ficuum
-
-
-
Purification (Commentary)
Commentary Organism
4.2-fold purification, 21% yield Aspergillus ficuum
Specific Activity [micromol/min/mg]
Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Commentary Organism
12300
-
 pH 5.0, 50°C Aspergillus ficuum
Storage Stability
Storage Stability Organism
50°C, pH 5.4, stable for 60 min without decrease in activity, after 12 h only 96% residual activity, after 72 h only 63.8% residual activity Aspergillus ficuum
Substrates and Products (Substrate)
Substrates Commentary Substrates Literature (Substrates) Organism Products Commentary (Products) Literature (Products) Organism (Products) Reversibility
inulin + H2O
-
 690509 Aspergillus ficuum D-fructose after incubation at 50°C for 1 h
-
-
 ?
inulin + H2O
-
 690509 Aspergillus ficuum 1-Kestose
-
-
-
 ?
inulin + H2O
-
 690509 Aspergillus ficuum beta-D-Fruf-(2-1)-beta-D-Fruf
-
-
-
 ?
inulin + H2O
-
 690509 Aspergillus ficuum sucrose
-
-
-
 ?
Temperature Optimum [°C]
Temperature Optimum [°C] Temperature Optimum Maximum [°C] Commentary Organism
50
-
-
 Aspergillus ficuum
Temperature Range [°C]
Temperature Minimum [°C] Temperature Maximum [°C] Commentary Organism
30 50
-
 Aspergillus ficuum
Temperature Stability [°C]
Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Commentary Organism
50
-
 stable for 60 min without decrease in activity, stable for 12 h with 96% residual activity, stable for 72 h with 63.8% residual activity Aspergillus ficuum
pH Optimum
pH Optimum Minimum pH Optimum Maximum Commentary Organism
5.4
-
-
 Aspergillus ficuum
pH Range
pH Minimum pH Maximum Commentary Organism
5 6.2
-
 Aspergillus ficuum
pH Stability
pH Stability pH Stability Maximum Commentary Organism
5.4
-
 stable for 60 min without decrease in activity, stable for 12 h with 96% residual activity, stable for 72 h with 63.8% residual activity Aspergillus ficuum
Application (protein specific)
Application Commentary Organism
food industry diabetics Aspergillus ficuum
Inhibitors (protein specific)
Inhibitors Commentary Organism Structure
D-frucotse end product inhibitor, competitive, reversible Aspergillus ficuum
-
D-glucose competitive inhibitor Aspergillus ficuum
KM Value [mM] (protein specific)
KM Value [mM] KM Value Maximum [mM] Substrate Commentary Organism Structure
4.75
-
 inulin incubation at 50°C, 1 h Aspergillus ficuum
Molecular Weight [Da] (protein specific)
Molecular Weight [Da] Molecular Weight Maximum [Da] Commentary Organism
63000
-
 SDS-PAGE Aspergillus ficuum
Purification (Commentary) (protein specific)
Commentary Organism
4.2-fold purification, 21% yield Aspergillus ficuum
Specific Activity [micromol/min/mg] (protein specific)
Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Commentary Organism
12300
-
 pH 5.0, 50°C Aspergillus ficuum
Storage Stability (protein specific)
Storage Stability Organism
50°C, pH 5.4, stable for 60 min without decrease in activity, after 12 h only 96% residual activity, after 72 h only 63.8% residual activity Aspergillus ficuum
Substrates and Products (Substrate) (protein specific)
Substrates Commentary Substrates Literature (Substrates) Organism Products Commentary (Products) Literature (Products) Organism (Products) Reversibility
inulin + H2O
-
 690509 Aspergillus ficuum D-fructose after incubation at 50°C for 1 h
-
-
 ?
inulin + H2O
-
 690509 Aspergillus ficuum 1-Kestose
-
-
-
 ?
inulin + H2O
-
 690509 Aspergillus ficuum beta-D-Fruf-(2-1)-beta-D-Fruf
-
-
-
 ?
inulin + H2O
-
 690509 Aspergillus ficuum sucrose
-
-
-
 ?
Temperature Optimum [°C] (protein specific)
Temperature Optimum [°C] Temperature Optimum Maximum [°C] Commentary Organism
50
-
-
 Aspergillus ficuum
Temperature Range [°C] (protein specific)
Temperature Minimum [°C] Temperature Maximum [°C] Commentary Organism
30 50
-
 Aspergillus ficuum
Temperature Stability [°C] (protein specific)
Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Commentary Organism
50
-
 stable for 60 min without decrease in activity, stable for 12 h with 96% residual activity, stable for 72 h with 63.8% residual activity Aspergillus ficuum
pH Optimum (protein specific)
pH Optimum Minimum pH Optimum Maximum Commentary Organism
5.4
-
-
 Aspergillus ficuum
pH Range (protein specific)
pH Minimum pH Maximum Commentary Organism
5 6.2
-
 Aspergillus ficuum
pH Stability (protein specific)
pH Stability pH Stability Maximum Commentary Organism
5.4
-
 stable for 60 min without decrease in activity, stable for 12 h with 96% residual activity, stable for 72 h with 63.8% residual activity Aspergillus ficuum

See also following references to EC number 3.2.1.80 (sorted by year of publication):
No.1st authorPub
Med		titleorganimsjournalvolumepagesyearActivating CompoundApplicationCloned(Commentary)Crystallization (Commentary)EngineeringGeneral StabilityInhibitorsKM Value [mM]LocalizationMetals/IonsMolecular Weight [Da]Natural Substrates/ Products (Substrates)Organic Solvent StabilityOrganismOxidation StabilityPosttranslational ModificationPurification (Commentary)ReactionRenatured (Commentary)Source TissueSpecific Activity [micromol/min/mg]Storage StabilitySubstrates and Products (Substrate)SubunitsTemperature Optimum [°C]Temperature Range [°C]Temperature Stability [°C]Turnover Number [1/s]pH OptimumpH RangepH StabilityCofactorKi Value [mM]pI ValueIC50 ValueActivating Compound (protein specific)Application (protein specific)Cloned(Commentary) (protein specific)Cofactor (protein specific)Crystallization (Commentary) (protein specific)Engineering (protein specific)General Stability (protein specific)IC50 Value (protein specific)Inhibitors (protein specific)Ki Value [mM] (protein specific)KM Value [mM] (protein specific)Localization (protein specific)Metals/Ions (protein specific)Molecular Weight [Da] (protein specific)Natural Substrates/ Products (Substrates) (protein specific)Organic Solvent Stability (protein specific)Oxidation Stability (protein specific)Posttranslational Modification (protein specific)Purification (Commentary) (protein specific)Renatured (Commentary) (protein specific)Source Tissue (protein specific)Specific Activity [micromol/min/mg] (protein specific)Storage Stability (protein specific)Substrates and Products (Substrate) (protein specific)Subunits (protein specific)Temperature Optimum [°C] (protein specific)Temperature Range [°C] (protein specific)Temperature Stability [°C] (protein specific)Turnover Number [1/s] (protein specific)pH Optimum (protein specific)pH Range (protein specific)pH Stability (protein specific)pI Value (protein specific)ExpressionGeneral InformationGeneral Information (protein specific)Expression (protein specific)KCat/KM [mM/s]KCat/KM [mM/s] (protein specific)
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690509MutandaControlled production of fruct ...Aspergillus ficuumAppl. Biochem. Biotechnol.15965-772009-1----21--1--4--1---114-111-111-----1------2-1--1----1--114-111-111-------
705947Zhang-Water deficits in wheat: Fruct ...Triticum aestivumNew Phytol.181843-8502009-11----------1-----1----------------11-----------------1------------------
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690488ShengPurification and Characterizat ...Cryptococcus aureusAppl. Biochem. Biotechnol.144111-1212008-1----91161--3--1---112-111-111-----1------9-1161----1--112-111-111-------
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679967Santos-Synthesis of fructooligosaccha ...Kluyveromyces marxianusFood Technol. Biotechnol.45181-1862007-1-----------1--------1-------------1---------------------1---------------
680950MoriyamaFunctional characterization an ...Penicillium sp.J. Biosci. Bioeng.103293-2972007--1-1--41----7--1---4-212-142-1------1--1----41------1--4-212-142-1-------
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681774GaoInulinase-producing marine yea ...Cryptococcus aureus, Debaryomyces hansenii, Meyerozyma guilliermondiiMicrob. Ecol.54722-7292007-------------13--------3-33--33----------------------------3-33--33--------
682058PessoniPurification and properties of ...Penicillium janczewskiiMycologia99493-5032007--------1-1--1--1--1--111---1-----------------1-1----1-1--111---1---------
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682426Le RoyUnraveling the difference betw ...Arabidopsis thalianaPlant Physiol.145616-6252007--1-1-111----4--------1----1---------1--1--1-11-----------1----1----------
669668Van RietPurification, cloning and func ...Triticum aestivumJ. Exp. Bot.57213-2232006--1---1---1--5--11--2-5--------------1-----1----1----1--2-5---------------
670618Portes-Spatial distribution of fructa ...Vernonia herbaceaPlant Sci.170624-6332006-------------2-----1--1--------------------------------2--1---------------
679966Zhang-Improvement of fructanohydrola ...Aspergillus nigerFood Technol. Biotechnol.4459-6420061-----1------2---------------------1-------1------------------------------
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670539De Coninck-Arabidopsis AtcwINV3 and 6 are ...Arabidopsis thalianaPlant Cell Environ.28432-4432005--1----------1--------2--------------1--------------------2---------------
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