EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.26 | Ag+ | AgNO3 | Aspergillus japonicus | |
3.2.1.26 | Hg2+ | HgCl2 | Aspergillus japonicus |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.2.1.26 | 115000 | - |
2 * 115000, SDS-PAGE | Aspergillus japonicus |
3.2.1.26 | 236000 | - |
gel filtration | Aspergillus japonicus |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.26 | Aspergillus japonicus | - |
TIT-KJ1 | - |
3.2.1.26 | Aspergillus japonicus TIT-KJ1 | - |
TIT-KJ1 | - |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.26 | - |
Aspergillus japonicus |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.26 | 1-kestose + H2O | - |
Aspergillus japonicus | ? | - |
? | |
3.2.1.26 | 1-kestose + H2O | - |
Aspergillus japonicus TIT-KJ1 | ? | - |
? | |
3.2.1.26 | additional information | specific to the beta-1,2 linkage between glucose and fructose | Aspergillus japonicus | ? | - |
? | |
3.2.1.26 | additional information | specific to the beta-1,2 linkage between glucose and fructose | Aspergillus japonicus TIT-KJ1 | ? | - |
? | |
3.2.1.26 | nystose + H2O | - |
Aspergillus japonicus | ? | - |
? | |
3.2.1.26 | nystose + H2O | - |
Aspergillus japonicus TIT-KJ1 | ? | - |
? | |
3.2.1.26 | raffinose + H2O | - |
Aspergillus japonicus | fructose + melibiose | - |
? | |
3.2.1.26 | raffinose + H2O | - |
Aspergillus japonicus TIT-KJ1 | fructose + melibiose | - |
? | |
3.2.1.26 | sucrose + H2O | - |
Aspergillus japonicus | D-fructose + D-glucose | - |
? | |
3.2.1.26 | sucrose + H2O | - |
Aspergillus japonicus TIT-KJ1 | D-fructose + D-glucose | - |
? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
3.2.1.26 | dimer | 2 * 115000, SDS-PAGE | Aspergillus japonicus |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.26 | 60 | - |
- |
Aspergillus japonicus |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.26 | 40 | 70 | 40°C: about 30% of maximal activity, 70°C: about 30% of maximal activity | Aspergillus japonicus |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.26 | 37 | - |
2 h, stable | Aspergillus japonicus |
3.2.1.26 | 56 | - |
pH 5.4, 20 min, stable up to | Aspergillus japonicus |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.26 | 3.5 | 7.5 | about 70% of maximal activity, pH 7.5: about 50% of maximal activity | Aspergillus japonicus |
3.2.1.26 | 5.4 | - |
- |
Aspergillus japonicus |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.26 | 7 | 8.5 | stable | Aspergillus japonicus |