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Literature summary extracted from

  • Nakagawa, H.; Kawasaki, Y.; Ogura, N.; Takehana, H.
    Purification and some properties of two types of beta-fructofuranosidase from tomato fruit (1971), Agric. Biol. Chem., 36, 18-26.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.26 Ag+ AgNO3 Solanum lycopersicum
3.2.1.26 Cu2+ CuSO4 Solanum lycopersicum
3.2.1.26 PCMB
-
 Solanum lycopersicum

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.26 2.17
-
 sucrose beta-FFasse-E, pH 5.1 Solanum lycopersicum
3.2.1.26 3.45
-
 sucrose beta-FFase E, pH 4.5 Solanum lycopersicum
3.2.1.26 3.7
-
 sucrose beta-FFase L, pH 5.1 Solanum lycopersicum
3.2.1.26 4.76
-
 sucrose beta-FFase L, pH 4.5 Solanum lycopersicum
3.2.1.26 5.89
-
 sucrose beta-FFase L, pH 3.6 Solanum lycopersicum
3.2.1.26 7.69
-
 sucrose beta-FFase E, pH 3.6 Solanum lycopersicum
3.2.1.26 10.6
-
 raffinose beta-FFase L, pH 5.1 Solanum lycopersicum
3.2.1.26 20.4
-
 raffinose beta-FFase E, pH 5.1 Solanum lycopersicum
3.2.1.26 21.7
-
 raffinose beta-FFase L, pH 3.6 Solanum lycopersicum
3.2.1.26 125
-
 raffinose beta-FFase E, pH 3.6 Solanum lycopersicum

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.26 K4Fe(CN)6 0.1 M, activates Solanum lycopersicum

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.26 Solanum lycopersicum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.26 enzyme form E and L Solanum lycopersicum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.26 fruit
-
 Solanum lycopersicum
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.26 additional information
-
-
 Solanum lycopersicum

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.26 raffinose + H2O
-
 Solanum lycopersicum fructose + melibiose
-
 ?
3.2.1.26 sucrose + H2O
-
 Solanum lycopersicum D-fructose + D-glucose
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.26 55
-
 5 min, complete inactivation Solanum lycopersicum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.26 4.5
-
 hydrolysis of sucrose Solanum lycopersicum
3.2.1.26 5.1
-
 hydrolysis of raffinose Solanum lycopersicum

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.26 2.7 5.7 pH 2.7: about 55% of maximal activity, pH 5.7: about 70% of maximal activity, hydrolysis of sucrose Solanum lycopersicum
3.2.1.26 3.7 5.5 about 75% of maximal activity, pH 5.5: about 50% of maximal activity Solanum lycopersicum