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Literature summary for 3.1.1.72 extracted from

  • Sundberg, M.; Poutanen, K.
    Purification and properties of two acetylxylan esterases of Trichoderma reesei (1991), Biotechnol. Appl. Biochem., 13, 1-11.
No PubMed abstract available

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
20000
-
gel filtration Trichoderma reesei

Organism

Organism UniProt Comment Textmining
Trichoderma reesei
-
-
-

Posttranslational Modification

Posttranslational Modification Comment Organism
glycoprotein isoenzyme AXE I and AXE II contain 12-15% carbohydrate, 60% of the carbohydrate is mannose. At least a part of the carbohydrate is N-linked. The enzymes probably also contain O-linked carbohydrates which are not released by endoglycosidase H treatment Trichoderma reesei

Purification (Commentary)

Purification (Comment) Organism
2 isoenzymes: AXE I and AXE II Trichoderma reesei

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
additional information
-
-
Trichoderma reesei

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4-nitrophenyl acetate + H2O
-
Trichoderma reesei 4-nitrophenol + acetate
-
?
alpha-naphthyl acetate
-
Trichoderma reesei acetate + 2-naphthol
-
?
glucose pentaacetate
-
Trichoderma reesei acetate + ?
-
?
xylose tetraacetate
-
Trichoderma reesei acetate + ?
-
?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
60 65
-
Trichoderma reesei

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
45
-
pH 3-7, 24 h, stable Trichoderma reesei
60
-
pH 5, stable up to 60°C Trichoderma reesei

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5 6
-
Trichoderma reesei

pH Stability

pH Stability pH Stability Maximum Comment Organism
3 7 45°C, 24 h, stable Trichoderma reesei
5
-
stable up to 60°C Trichoderma reesei