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Literature summary for 3.2.1.26 extracted from
- Biochemical and thermodynamical characterization of glucose oxidase, invertase, and alkaline phosphatase secreted by antarctic yeasts (2017), Front. Mol. Biosci., 4, 86 .
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | production of invert sugars and prebiotic compounds | [Candida] sake |
| food industry | production of invert sugars and prebiotic compounds | Goffeauzyma gilvescens |
| food industry | production of invert sugars and prebiotic compounds | Wickerhamomyces anomalus |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 78.6 | - |
sucrose | pH 5.0, 60°C | Wickerhamomyces anomalus |  |
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| extracellular | - |
[Candida] sake | - |
- |
| extracellular | - |
Goffeauzyma gilvescens | - |
- |
| extracellular | - |
Wickerhamomyces anomalus | - |
- |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 101000 | - |
SDS-PAGE | Wickerhamomyces anomalus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Goffeauzyma gilvescens | - |
- |
- |
| Wickerhamomyces anomalus | P40912 | - |
- |
| [Candida] sake | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Wickerhamomyces anomalus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| sucrose + H2O | - |
Wickerhamomyces anomalus | beta-D-fructose + alpha-D-glucose | - |
? | |
| sucrose + H2O | - |
[Candida] sake | fructose + alpha-D-glucose | - |
? | |
| sucrose + H2O | - |
Goffeauzyma gilvescens | fructose + alpha-D-glucose | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 101000, SDS-PAGE | Wickerhamomyces anomalus |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| beta-D-fructofuranoside fructohydrolase | - |
[Candida] sake |
| beta-D-fructofuranoside fructohydrolase | - |
Goffeauzyma gilvescens |
| beta-D-fructofuranoside fructohydrolase | - |
Wickerhamomyces anomalus |
| INV | - |
[Candida] sake |
| INV | - |
Goffeauzyma gilvescens |
| INV | - |
Wickerhamomyces anomalus |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
- |
Wickerhamomyces anomalus |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 10 | 70 | 10°C: 18% of maximal activity, 30°C: 28% of maximal activity, 70°C: about 30% of maximal activity | Wickerhamomyces anomalus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 4 | 55 | 1 h, the enzyme retains at least 80% of its activity | Wickerhamomyces anomalus |
| 22 | - |
after 6 h of incubation the percentage of activity is 85% | Wickerhamomyces anomalus |
| 37 | - |
after 6 h of incubation the percentage of activity is 71% | Wickerhamomyces anomalus |
| 47 | - |
after 6 h of incubation the percentage of activity is 52% | Wickerhamomyces anomalus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5 | - |
- |
Wickerhamomyces anomalus |
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Release 2023.1 (January 2023)
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