EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.99 | sugar beet pulp | induction of endo-arabinase and activation | Aspergillus niger |
EC Number | Application | Comment | Organism |
---|---|---|---|
3.2.1.55 | agriculture | processing of agricultural products like fruit, vegetables and cereals | Aspergillus niger |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.2.1.55 | 0.52 | - |
p-nitrophenyl-alpha-L-arabinofuranoside | alpha-L-arabinofuranosidase B | Aspergillus niger | |
3.2.1.55 | 0.68 | - |
p-nitrophenyl-alpha-L-arabinofuranoside | alpha-L-arabinofuranosidase A | Aspergillus niger | |
3.2.1.99 | additional information | - |
additional information | kinetic data | Aspergillus niger |
EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|---|
3.2.1.55 | extracellular | - |
Aspergillus niger | - |
- |
3.2.1.99 | extracellular | - |
Aspergillus niger | - |
- |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.2.1.55 | 67000 | - |
alpha-L-arabinofuranosidase B | Aspergillus niger |
3.2.1.55 | 83000 | - |
alpha-L-arabinofuranosidase A | Aspergillus niger |
3.2.1.99 | 43000 | - |
SDS-PAGE | Aspergillus niger |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.55 | beet arabinan + H2O | Bacillus subtilis | - |
L-arabinose + ? | - |
? | |
3.2.1.55 | beet arabinan + H2O | Streptomyces purpurascens | - |
L-arabinose + ? | - |
? | |
3.2.1.55 | beet arabinan + H2O | Aspergillus niger | prepared from sugar beet chips | L-arabinose + ? | - |
? | |
3.2.1.55 | beet arabinan + H2O | Aspergillus niger N400 / DSM 2466 / ATCC 9029 / CBS 120.49 | prepared from sugar beet chips | L-arabinose + ? | - |
? | |
3.2.1.55 | beet arabinan + H2O | Aspergillus niger N400(CBS 120-49) | prepared from sugar beet chips | L-arabinose + ? | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.55 | Aspergillus niger | - |
- |
- |
3.2.1.55 | Aspergillus niger N400(CBS 120-49) | - |
- |
- |
3.2.1.55 | Bacillus subtilis | - |
- |
- |
3.2.1.55 | Streptomyces purpurascens | - |
IFO 3389 | - |
3.2.1.99 | Aspergillus niger | - |
N400 | - |
3.2.1.99 | Aspergillus niger N400 / DSM 2466 / ATCC 9029 / CBS 120.49 | - |
N400 | - |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.55 | - |
Aspergillus niger |
3.2.1.99 | wild-type N400 | Aspergillus niger |
EC Number | Reaction | Comment | Organism | Reaction ID |
---|---|---|---|---|
3.2.1.99 | alpha-L-Ara-(1-5)-O-alpha-L-Ara-(1-5)-O-alpha-L-Ara-(1-5)-O-alpha-L-Ara-(1-5)-O-alpha-L-Ara + H2O = alpha-L-Ara-(1-5)-O-alpha-L-Ara-(1-5)-O-alpha-L-Ara + alpha-L-arabinofuranosyl-(1-5)-O-alpha-L-arabinofuranose | regulation, induction and carbon catabolite repression of endo-1,5-alpha-arabinanase | Aspergillus niger |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.2.1.99 | culture medium | - |
Aspergillus niger | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.55 | beet arabinan + H2O | - |
Bacillus subtilis | L-arabinose + ? | - |
? | |
3.2.1.55 | beet arabinan + H2O | - |
Streptomyces purpurascens | L-arabinose + ? | - |
? | |
3.2.1.55 | beet arabinan + H2O | prepared from sugar beet chips | Aspergillus niger | L-arabinose + ? | - |
? | |
3.2.1.55 | beet arabinan + H2O | prepared from sugar beet chips | Aspergillus niger N400 / DSM 2466 / ATCC 9029 / CBS 120.49 | L-arabinose + ? | - |
? | |
3.2.1.55 | beet arabinan + H2O | prepared from sugar beet chips | Aspergillus niger N400(CBS 120-49) | L-arabinose + ? | - |
? | |
3.2.1.55 | p-nitrophenyl-alpha-L-arabinofuranoside + H2O | - |
Aspergillus niger | p-nitrophenol + L-arabinose | - |
? | |
3.2.1.55 | p-nitrophenyl-alpha-L-arabinofuranoside + H2O | - |
Aspergillus niger N400 / DSM 2466 / ATCC 9029 / CBS 120.49 | p-nitrophenol + L-arabinose | - |
? | |
3.2.1.55 | p-nitrophenyl-alpha-L-arabinofuranoside + H2O | - |
Aspergillus niger N400(CBS 120-49) | p-nitrophenol + L-arabinose | - |
? | |
3.2.1.55 | phenyl alpha-L-arabinofuranoside + H2O | - |
Bacillus subtilis | L-arabinose + phenol | - |
ir | |
3.2.1.55 | phenyl alpha-L-arabinofuranoside + H2O | - |
Aspergillus niger | L-arabinose + phenol | - |
ir | |
3.2.1.55 | phenyl alpha-L-arabinofuranoside + H2O | - |
Streptomyces purpurascens | L-arabinose + phenol | - |
ir | |
3.2.1.55 | phenyl alpha-L-arabinofuranoside + H2O | - |
Aspergillus niger N400 / DSM 2466 / ATCC 9029 / CBS 120.49 | L-arabinose + phenol | - |
ir | |
3.2.1.55 | phenyl alpha-L-arabinofuranoside + H2O | - |
Aspergillus niger N400(CBS 120-49) | L-arabinose + phenol | - |
ir | |
3.2.1.99 | L-arabinan + H2O | sugar beet pulp | Aspergillus niger | L-arabino-oligosaccharides | - |
? | |
3.2.1.99 | L-arabinan + H2O | sugar beet pulp | Aspergillus niger N400 / DSM 2466 / ATCC 9029 / CBS 120.49 | L-arabino-oligosaccharides | - |
? | |
3.2.1.99 | L-arabinan + H2O | sugar beet pulp | Aspergillus niger N400(CBS 120-49) | L-arabino-oligosaccharides | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.55 | 46 | - |
isoenzyme A | Aspergillus niger |
3.2.1.55 | 50 | - |
commercial enzyme preparation | Aspergillus niger |
3.2.1.55 | 56 | - |
isoenzyme B | Aspergillus niger |
3.2.1.99 | 51 | - |
- |
Aspergillus niger |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.55 | 25 | 75 | - |
Aspergillus niger |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.55 | 3.4 | - |
isoenzyme A | Aspergillus niger |
3.2.1.55 | 3.8 | - |
isoenzyme B | Aspergillus niger |
3.2.1.55 | 5 | - |
commercial enzyme preparation | Aspergillus niger |
3.2.1.99 | 4.6 | - |
maximum, pH optimum is quite broad | Aspergillus niger |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.55 | 2.5 | 8 | - |
Aspergillus niger |