EC Number | Application | Comment | Organism |
---|---|---|---|
3.2.1.65 | agriculture | plant differentiation, growth promoting activities for some enteric bacteria | Streptomyces sp. 366L |
3.2.1.65 | medicine | enhancing effect on the immune system and other physiological functions | Streptomyces sp. 366L |
3.2.1.65 | nutrition | energy source | Streptomyces sp. 366L |
3.2.1.65 | nutrition | production of noncaloric sweeteners | Streptomyces sp. 366L |
3.2.1.65 | synthesis | protection from aging | Streptomyces sp. 366L |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.65 | Ag+ | - |
Streptomyces sp. 366L | |
3.2.1.65 | Co2+ | - |
Streptomyces sp. 366L | |
3.2.1.65 | iodoacetate | - |
Streptomyces sp. 366L | |
3.2.1.65 | Mn2+ | - |
Streptomyces sp. 366L | |
3.2.1.65 | p-chloromercuribenzoate | - |
Streptomyces sp. 366L | |
3.2.1.65 | SDS | - |
Streptomyces sp. 366L | |
3.2.1.65 | Zn2+ | - |
Streptomyces sp. 366L |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.2.1.65 | 78000 | - |
SDS-PAGE | Streptomyces sp. 366L |
3.2.1.65 | 80000 | - |
gel filtration | Streptomyces sp. 366L |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.65 | Streptomyces sp. 366L | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.65 | - |
Streptomyces sp. 366L |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.2.1.65 | 4309 | - |
U/mg | Streptomyces sp. 366L |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.65 | levan + H2O | - |
Streptomyces sp. 366L | levanheptaose | - |
? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
3.2.1.65 | monomer | SDS-PAGE | Streptomyces sp. 366L |
3.2.1.65 | monomer | gel filtration | Streptomyces sp. 366L |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.65 | 40 | - |
rapidly inactivated above 45°C | Streptomyces sp. 366L |
3.2.1.65 | 40 | - |
pH 7.0 | Streptomyces sp. 366L |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.65 | 7 | - |
rapidly decreased activity below and above pH 7.0 | Streptomyces sp. 366L |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.65 | 6 | 10 | 20°C | Streptomyces sp. 366L |