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Literature summary for 3.1.1.20 extracted from
- Production of tannase by Aspergillus tamarii in submerged cultures (2008), Braz. Arch. Biol. Technol., 51, 399-404.
No PubMed abstract available
Activating Compound
| Activating Compound | Comment | Organism | Structure |
|---|---|---|---|
| gallic acid | - |
Aspergillus tamarii |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus tamarii | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| acetone precipitation | Aspergillus tamarii |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| methyl gallate + H2O | - |
Aspergillus tamarii | gallate + methanol | - |
r | |
| additional information | almost no activity with starch, D-glucose, D-sucrose, and D-xylan | Aspergillus tamarii | ? | - |
? | |
| tannic acid + H2O | - |
Aspergillus tamarii | gallate + D-glucose | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| tannin acyl hydrolase | - |
Aspergillus tamarii |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 35 | - |
Aspergillus tamarii |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 45 | at 30°C the enzyme is totally stable between pH 3.0 and 8.0 for 2 h, the enzyme is stable up to 45°C | Aspergillus tamarii |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5 | - |
- |
Aspergillus tamarii |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4 | 8 | - |
Aspergillus tamarii |
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Release 2023.1 (January 2023)
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