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Literature summary for 3.1.1.20 extracted from

  • Battestin, V.; Macedo, G.A.
    Effects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotii (2007), Electron. J. Biotechnol., 10, 191-199.
No PubMed abstract available

Application

Application Comment Organism
food industry the enzyme could find potential use in the food-processing industry Paecilomyces variotii

Inhibitors

Inhibitors Comment Organism Structure
2-mercaptoethanol 41% inhibition at 1 mM Paecilomyces variotii
4-Aminobenzoic acid 25% inhibition at 1 mM Paecilomyces variotii
cysteine 38% inhibition at 1 mM Paecilomyces variotii
EDTA 38% inhibition at 1 mM Paecilomyces variotii
additional information no inhibition at 1 mM iodoacetamide Paecilomyces variotii
N-bromosuccinimide 29% inhibition at 1 mM Paecilomyces variotii
Sodium azide 36% inhibition at 1 mM Paecilomyces variotii
Sodium bisulfite 25% inhibition at 1 mM Paecilomyces variotii
Triton X-100 48% inhibition at 1% v/v Paecilomyces variotii
Tween 20 30% inhibition at 1% v/v Paecilomyces variotii
Tween 80 30% inhibition at 1% v/v Paecilomyces variotii

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.00061
-
Tannic acid pH 5.5, 60°C Paecilomyces variotii

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
tannic acid + 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 partially 10fold by ammonium sulfate precipitation followed by anion exchange chromatography Paecilomyces variotii

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
5.6
-
purified native enzyme Paecilomyces variotii

Substrates and Products (Substrate)

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

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50
-
-
Paecilomyces variotii

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
20 80 purified enzyme, 20% of maximal activity at 20°C and at 80°C, 50% of maximal activity at 40°C and at 65°C, maximal activity at 50°C Paecilomyces variotii

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
20 50 purified enzyme, fully stable Paecilomyces variotii
65
-
purified enzyme, 50% of maximal activity Paecilomyces variotii
70 80 purified enzyme, 20% of maximal activity Paecilomyces variotii
90
-
purified enzyme, inactivation Paecilomyces variotii

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
4.5 6.5 purified enzyme, 70% of maximal activity at pH 4.5, maximal activity at pH 5.5, and 80% of maximal activity at pH 6.5 Paecilomyces variotii

pH Stability

pH Stability pH Stability Maximum Comment Organism
3.5 8.5 purified enzyme, 40% of maximal activity at pH 3.5, maximal activity at pH 5.5, and 20% of maximal activity at pH 8.5 Paecilomyces variotii