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Literature summary for 3.2.1.26 extracted from
- Expression and characterization of sweet potato invertase in Pichia pastoris (2003), J. Agric. Food Chem., 51, 1494-1499.
Cloned(Commentary)
| Cloned (Comment) | Organism |
|---|---|
| expression in Pichia pastoris | Ipomoea batatas |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 10.69 | - |
sucrose | pH 5.0, 37°C | Ipomoea batatas |  |
| 32.19 | - |
raffinose | pH 5.0, 37°C | Ipomoea batatas | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 68000 | - |
1 * 68000, recombinant His-tagged enzyme | Ipomoea batatas |
| 72000 | - |
gel filtration | Ipomoea batatas |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Ipomoea batatas | Q9ZTX2 | L. cv. Tainong 57 | - |
Posttranslational Modification
| Posttranslational Modification | Comment | Organism |
|---|---|---|
| glycoprotein | the enzyme contains glucose and/or mannose. The carbohydrate moiety appears to be a key determinant of the enzymes sucrose hydrolysis activity, substrate affinity, and thermal stability | Ipomoea batatas |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| recombinant enzyme | Ipomoea batatas |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| leaf | - |
Ipomoea batatas | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| raffinose + H2O | - |
Ipomoea batatas | beta-D-fructose + melibiose | - |
? | |
| sucrose + H2O | - |
Ipomoea batatas | beta-D-fructose + alpha-D-glucose | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| monomer | 1 * 68000, recombinant His-tagged enzyme | Ipomoea batatas |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | - |
- |
Ipomoea batatas |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 20 | - |
30 min, recombinant enzyme is stable deglycosylated enzyme loses 40% of the initial activity | Ipomoea batatas |
| 30 | - |
30 min, recombinant enzyme loses 20% of the initial activity, deglycosylated enzyme loses 60% of initial activity | Ipomoea batatas |
| 40 | - |
30 min, recombinant enzyme loses 50% of the initial activity, deglycosylated enzyme loses 90% of initial activity | Ipomoea batatas |
| 50 | - |
30 min, recombinant enzyme loses 80% of the initial activity, deglycosylated enzyme loses 95% of initial activity | Ipomoea batatas |
| 60 | - |
30 min, recombinant enzyme loses 85% of the initial activity, deglycosylated enzyme completely loses activity | Ipomoea batatas |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5 | - |
- |
Ipomoea batatas |
pI Value
| Organism | Comment | pI Value Maximum | pI Value |
|---|---|---|---|
| Ipomoea batatas | - |
- |
4.9 |
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