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Literature summary for 3.2.1.21 extracted from

  • Gueguen, Y.; Chemardin, P.; Arnaud, A.
    Purification and characterization of an intracellular beta-glucosidase from a Candida sake strain isolated from fruit juices (2001), Appl. Biochem. Biotechnol., 95, 151-162.
    View publication on PubMed

Inhibitors

Inhibitors Comment Organism Structure
beta-D-glucose extremely low inhibition [Candida] sake
Hg2+ 10 mM, 32% inhibition [Candida] sake
Iodine 1 mM, 69% inhibition [Candida] sake
N-bromosuccinimide 1 mM, complete inhibition [Candida] sake

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
6.9
-
p-nitrophenyl-beta-D-glucopyranoside 30°C, pH 6.0 [Candida] sake
44.6
-
cellobiose 30°C, pH 6.0 [Candida] sake

Localization

Localization Comment Organism GeneOntology No. Textmining
intracellular
-
[Candida] sake 5622
-

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
60000
-
4 * 60000, SDS-PAGE [Candida] sake
220000
-
gel filtration [Candida] sake

Organism

Organism UniProt Comment Textmining
[Candida] sake
-
-
-

Purification (Commentary)

Purification (Comment) Organism
Sephacryl S-300, Q-Sepharose [Candida] sake

Source Tissue

Source Tissue Comment Organism Textmining

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
140.3
-
-
[Candida] sake

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4-nitrophenyl alpha-D-glucopyranoside + H2O almost no activity [Candida] sake 4-nitrophenol + D-glucose
-
?
arbutin + H2O best substrate [Candida] sake 4-hydroxyphenol + beta-D-glucose
-
?
cellobiose + H2O weak activity [Candida] sake 2 beta-D-glucose
-
?
esculin + H2O
-
[Candida] sake esculetin + beta-D-glucose
-
?
o-nitrophenyl-beta-D-glucopyranoside + H2O
-
[Candida] sake o-nitrophenol + beta-D-glucose
-
?
p-nitrophenyl-beta-D-galactopyranoside + H2O
-
[Candida] sake p-nitrophenol + beta-D-galactose
-
?
p-nitrophenyl-beta-D-glucopyranoside + H2O
-
[Candida] sake p-nitrophenol + beta-D-glucose
-
?
p-nitrophenyl-beta-D-xylopyranoside + H2O
-
[Candida] sake p-nitrophenol + beta-D-xylose
-
?
prunasin + H2O
-
[Candida] sake D-mandelonitrile + beta-D-glucose
-
?
salicin + H2O
-
[Candida] sake salicyl alcohol + beta-D-glucose
-
?

Subunits

Subunits Comment Organism
tetramer 4 * 60000, SDS-PAGE [Candida] sake

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
52
-
-
[Candida] sake

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
10 65 approx. 155 of maximal activity at 10°C, approx. 50% of maximal activity at 60°C [Candida] sake

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
47
-
rapid inactivation [Candida] sake
55
-
complete loss of activity after 4 min [Candida] sake

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
4.25
-
-
[Candida] sake

pH Range

pH Minimum pH Maximum Comment Organism
2.5 6 approx. 35% of maximal activity at pH 2.5, approx. 50% of maximal activity at pH 6.0 [Candida] sake

Ki Value [mM]

Ki Value [mM] Ki Value maximum [mM] Inhibitor Comment Organism Structure
200
-
beta-D-glucose 30°C, pH 6.0 [Candida] sake

pI Value

Organism Comment pI Value Maximum pI Value
[Candida] sake isoelectric focusing
-
4.9