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Literature summary extracted from

  • Avigad, G.; Bauer, S.
    Fructan hydrolases (1966), Methods Enzymol., 8, 621-628.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.65 Ag+
-
Arthrobacter sp.
3.2.1.65 Cu2+
-
Arthrobacter sp.
3.2.1.65 Hg2+
-
Arthrobacter sp.
3.2.1.65 Pb2+
-
Arthrobacter sp.
3.2.1.65 Tris buffer
-
Arthrobacter sp.

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.65 0.5
-
levan
-
Arthrobacter sp.
3.2.1.65 10
-
levanotetraose
-
Arthrobacter sp.

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.65 Arthrobacter sp.
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.65
-
Arthrobacter sp.

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.65 500
-
-
Arthrobacter sp.

Storage Stability

EC Number Storage Stability Organism
3.2.1.65 -15°C, several months Arthrobacter sp.

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.65 levan + H2O
-
Arthrobacter sp. oligofructosides
-
?
3.2.1.65 levanotetraose + H2O
-
Arthrobacter sp. ?
-
?

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.65 45 55
-
Arthrobacter sp.

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.65 5.5 6.5 in presence of levan extended to pH 4.6-7.5 Arthrobacter sp.

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.65 4.6 7.5
-
Arthrobacter sp.