EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.55 | wheat bran | best inducer for enzyme production | Streptomyces diastaticus |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.2.1.55 | 10 | - |
phenyl-alpha-L-arabinofuranoside | isoenzyme C1 | Streptomyces diastaticus | |
3.2.1.55 | 12.5 | - |
phenyl-alpha-L-arabinofuranoside | isoenzyme C2 | Streptomyces diastaticus |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.2.1.55 | 38000 | - |
isoenzyme C1 | Streptomyces diastaticus |
3.2.1.55 | 60000 | - |
- |
Aspergillus niger |
3.2.1.55 | 60000 | - |
isoenzyme C2 | Streptomyces diastaticus |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.55 | oat spelt xylan + H2O | Aspergillus niger | - |
L-arabinose + ? | - |
? | |
3.2.1.55 | oat spelt xylan + H2O | Bacillus sp. (in: Bacteria) | - |
L-arabinose + ? | - |
? | |
3.2.1.55 | oat spelt xylan + H2O | Trichoderma reesei | - |
L-arabinose + ? | - |
? | |
3.2.1.55 | oat spelt xylan + H2O | Streptomyces diastaticus | - |
L-arabinose + ? | - |
? | |
3.2.1.55 | oat spelt xylan + H2O | Streptomyces diastatochromogenes | - |
L-arabinose + ? | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.55 | Aspergillus niger | - |
- |
- |
3.2.1.55 | Bacillus sp. (in: Bacteria) | - |
- |
- |
3.2.1.55 | Bacillus subtilis | - |
F-11 | - |
3.2.1.55 | Bacillus subtilis F-11 | - |
F-11 | - |
3.2.1.55 | Ruminococcus albus | - |
8 | - |
3.2.1.55 | Ruminococcus albus 8 | - |
8 | - |
3.2.1.55 | Scopolia japonica | - |
- |
- |
3.2.1.55 | Streptomyces diastaticus | - |
- |
- |
3.2.1.55 | Streptomyces diastaticus ET/BW200 | - |
- |
- |
3.2.1.55 | Streptomyces diastatochromogenes | - |
- |
- |
3.2.1.55 | Streptomyces purpurascens | - |
IFO 3389 | - |
3.2.1.55 | Streptomyces sp. | - |
no. 17-1 | - |
3.2.1.55 | Streptomyces sp. 17-1 | - |
no. 17-1 | - |
3.2.1.55 | Trichoderma reesei | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.55 | - |
Ruminococcus albus |
3.2.1.55 | 2 isoenzymes, C1and C2 | Streptomyces diastaticus |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.2.1.55 | callus | - |
Scopolia japonica | - |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.2.1.55 | 3.4 | - |
- |
Streptomyces sp. |
3.2.1.55 | 48.8 | - |
- |
Bacillus subtilis |
3.2.1.55 | 105 | - |
isoenzyme C1 | Streptomyces diastaticus |
3.2.1.55 | 131.2 | - |
isoenzyme C1 | Streptomyces diastaticus |
3.2.1.55 | 366.6 | - |
- |
Aspergillus niger |
3.2.1.55 | 655.5 | - |
- |
Ruminococcus albus |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.55 | 1,5-L-arabinan + H2O | - |
Aspergillus niger | L-arabinose + ? | - |
ir | |
3.2.1.55 | 1,5-L-arabinan + H2O | - |
Streptomyces sp. | L-arabinose + ? | - |
ir | |
3.2.1.55 | 1,5-L-arabinan + H2O | - |
Streptomyces diastaticus | L-arabinose + ? | - |
ir | |
3.2.1.55 | 1,5-L-arabinan + H2O | - |
Streptomyces sp. 17-1 | L-arabinose + ? | - |
ir | |
3.2.1.55 | 1,5-L-arabinan + H2O | - |
Streptomyces diastaticus ET/BW200 | L-arabinose + ? | - |
ir | |
3.2.1.55 | carboxymethyl-arabinan + H2O | debranched substrate from sugar beets | Streptomyces diastaticus | L-arabinose + ? | - |
? | |
3.2.1.55 | carboxymethyl-arabinan + H2O | debranched substrate from sugar beets | Streptomyces diastaticus ET/BW200 | L-arabinose + ? | - |
? | |
3.2.1.55 | L-arabinoxylan + H2O | - |
Aspergillus niger | L-arabinose + ? | - |
ir | |
3.2.1.55 | L-arabinoxylan + H2O | - |
Streptomyces sp. | L-arabinose + ? | - |
ir | |
3.2.1.55 | L-arabinoxylan + H2O | - |
Trichoderma reesei | L-arabinose + ? | - |
ir | |
3.2.1.55 | L-arabinoxylan + H2O | - |
Streptomyces diastaticus | L-arabinose + ? | - |
ir | |
3.2.1.55 | L-arabinoxylan + H2O | - |
Streptomyces sp. 17-1 | L-arabinose + ? | - |
ir | |
3.2.1.55 | L-arabinoxylan + H2O | - |
Streptomyces diastaticus ET/BW200 | L-arabinose + ? | - |
ir | |
3.2.1.55 | oat spelt xylan + H2O | - |
Aspergillus niger | L-arabinose + ? | - |
? | |
3.2.1.55 | oat spelt xylan + H2O | - |
Bacillus sp. (in: Bacteria) | L-arabinose + ? | - |
? | |
3.2.1.55 | oat spelt xylan + H2O | - |
Trichoderma reesei | L-arabinose + ? | - |
? | |
3.2.1.55 | oat spelt xylan + H2O | - |
Streptomyces diastaticus | L-arabinose + ? | - |
? | |
3.2.1.55 | oat spelt xylan + H2O | - |
Streptomyces diastatochromogenes | L-arabinose + ? | - |
? | |
3.2.1.55 | p-nitrophenyl-alpha-L-arabinofuranoside + H2O | - |
Bacillus subtilis | p-nitrophenol + 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 | - |
Ruminococcus albus | p-nitrophenol + L-arabinose | - |
? | |
3.2.1.55 | p-nitrophenyl-alpha-L-arabinofuranoside + H2O | - |
Streptomyces sp. | p-nitrophenol + L-arabinose | - |
? | |
3.2.1.55 | p-nitrophenyl-alpha-L-arabinofuranoside + H2O | - |
Trichoderma reesei | p-nitrophenol + L-arabinose | - |
? | |
3.2.1.55 | p-nitrophenyl-alpha-L-arabinofuranoside + H2O | - |
Scopolia japonica | p-nitrophenol + L-arabinose | - |
? | |
3.2.1.55 | p-nitrophenyl-alpha-L-arabinofuranoside + H2O | - |
Streptomyces purpurascens | p-nitrophenol + L-arabinose | - |
? | |
3.2.1.55 | p-nitrophenyl-alpha-L-arabinofuranoside + H2O | - |
Streptomyces diastaticus | p-nitrophenol + L-arabinose | - |
? | |
3.2.1.55 | p-nitrophenyl-alpha-L-arabinofuranoside + H2O | - |
Ruminococcus albus 8 | p-nitrophenol + L-arabinose | - |
? | |
3.2.1.55 | p-nitrophenyl-alpha-L-arabinofuranoside + H2O | - |
Streptomyces sp. 17-1 | p-nitrophenol + L-arabinose | - |
? | |
3.2.1.55 | p-nitrophenyl-alpha-L-arabinofuranoside + H2O | - |
Streptomyces diastaticus ET/BW200 | p-nitrophenol + L-arabinose | - |
? | |
3.2.1.55 | p-nitrophenyl-alpha-L-arabinofuranoside + H2O | - |
Bacillus subtilis F-11 | 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 | - |
Bacillus sp. (in: Bacteria) | L-arabinose + phenol | - |
ir | |
3.2.1.55 | phenyl alpha-L-arabinofuranoside + H2O | - |
Ruminococcus albus | L-arabinose + phenol | - |
ir | |
3.2.1.55 | phenyl alpha-L-arabinofuranoside + H2O | - |
Streptomyces sp. | L-arabinose + phenol | - |
ir | |
3.2.1.55 | phenyl alpha-L-arabinofuranoside + H2O | - |
Trichoderma reesei | L-arabinose + phenol | - |
ir | |
3.2.1.55 | phenyl alpha-L-arabinofuranoside + H2O | - |
Scopolia japonica | 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 | - |
Streptomyces diastaticus | L-arabinose + phenol | - |
ir | |
3.2.1.55 | phenyl alpha-L-arabinofuranoside + H2O | - |
Streptomyces diastatochromogenes | L-arabinose + phenol | - |
ir | |
3.2.1.55 | phenyl alpha-L-arabinofuranoside + H2O | - |
Ruminococcus albus 8 | L-arabinose + phenol | - |
ir | |
3.2.1.55 | phenyl alpha-L-arabinofuranoside + H2O | - |
Streptomyces sp. 17-1 | L-arabinose + phenol | - |
ir | |
3.2.1.55 | phenyl alpha-L-arabinofuranoside + H2O | - |
Streptomyces diastaticus ET/BW200 | L-arabinose + phenol | - |
ir | |
3.2.1.55 | phenyl alpha-L-arabinofuranoside + H2O | - |
Bacillus subtilis F-11 | L-arabinose + phenol | - |
ir |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.55 | 25 | 50 | - |
Streptomyces diastaticus |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.55 | 50 | - |
after 3 h incubation isoenzyme C1 loses 90% of its original activity, C2 loses only 40% | Streptomyces diastaticus |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.55 | 5 | 6.5 | - |
Streptomyces diastaticus |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.55 | 3.5 | 7.5 | - |
Streptomyces diastaticus |