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Literature summary for 1.1.3.38 extracted from

  • van den Heuvel, R.H.; Fraaije, M.W.; Laane, C.; van Berkel, W.J.
    Enzymatic synthesis of vanillin (2001), J. Agric. Food Chem., 49, 2954-2958.
    View publication on PubMed
Search for more literature for 1.1.3.38

Application

Application Comment Organism
synthesis bienzymatic route from capsaicin to vanillin for biocatalytic production of natural vanillin with carboxyesterase and vanillyl-alcohol oxidase Penicillium simplicissimum

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.048
-
 vanillylamine pH 7.4, 25°C Penicillium simplicissimum
0.05
-
 creosol pH 7.4, 25°C Penicillium simplicissimum

Organism

Organism UniProt Comment Textmining
Penicillium simplicissimum
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
creosol + O2 the conversion of cresol proceeds via a two-step enzymatic process. In the first step creosol is hydroxylated to yield vanillyl alcohol, and in the second step vanillyl alcohol is oxidized to yield vanillin Penicillium simplicissimum vanillin + ?
-
 ?
vanillylamine + O2
-
 Penicillium simplicissimum ?
-
 ?

Turnover Number [1/s]

Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
0.02
-
 vanillylamine pH 7.4, 25°C Penicillium simplicissimum
0.07
-
 creosol pH 7.4, 25°C Penicillium simplicissimum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7 8 reaction with creosol Penicillium simplicissimum

pH Range

pH Minimum pH Maximum Comment Organism
6 9 pH 6.0: about 60% of maximal activity, pH 9.0: about 65% of maximal activity, reaction with creosol Penicillium simplicissimum