EC Number | Application | Comment | Organism |
---|---|---|---|
5.4.99.11 | food industry | isomaltulose is widely used as sucrose substitute in diet and diabetes products | Erwinia rhapontici |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
5.4.99.11 | 80000 | - |
determined by SDS-PAGE, in the range of 70-80 kDa | Erwinia rhapontici |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
5.4.99.11 | sucrose | Erwinia rhapontici | - |
6-O-alpha-D-Glucopyranosyl-D-fructofuranose | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
5.4.99.11 | Erwinia rhapontici | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
5.4.99.11 | using subsequently a Sephadex G-25, a DEAE-cellulose and a Sephadex G-75 column | Erwinia rhapontici |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
5.4.99.11 | 210 | - |
- |
Erwinia rhapontici |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
5.4.99.11 | sucrose | - |
Erwinia rhapontici | 6-O-alpha-D-Glucopyranosyl-D-fructofuranose | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
5.4.99.11 | alpha-glycosyl transferase | - |
Erwinia rhapontici |
5.4.99.11 | isomaltulose synthase | - |
Erwinia rhapontici |
5.4.99.11 | sucrose isomerase | - |
Erwinia rhapontici |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
5.4.99.11 | 30 | - |
- |
Erwinia rhapontici |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
5.4.99.11 | 6 | - |
- |
Erwinia rhapontici |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
5.4.99.11 | 6 | 7 | - |
Erwinia rhapontici |