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Literature summary extracted from

  • Duan, K.J.; Sheu, D.C.; Chen, J.S.
    Purification and characterization of beta-fructofuranosidase from Aspergillus japonicus TIT-KJ1 (1993), Biosci. Biotechnol. Biochem., 57, 1811-1815.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.26 Ag+ AgNO3 Aspergillus japonicus
3.2.1.26 Hg2+ HgCl2 Aspergillus japonicus

Molecular Weight [Da]

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

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.26 Aspergillus japonicus
-
TIT-KJ1
-
3.2.1.26 Aspergillus japonicus TIT-KJ1
-
TIT-KJ1
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.26
-
Aspergillus japonicus

Substrates and Products (Substrate)

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
-
?

Subunits

EC Number Subunits Comment Organism
3.2.1.26 dimer 2 * 115000, SDS-PAGE Aspergillus japonicus

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.26 60
-
-
Aspergillus japonicus

Temperature Range [°C]

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

Temperature Stability [°C]

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

pH Optimum

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

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.26 7 8.5 stable Aspergillus japonicus