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Literature summary extracted from

  • Kimura, I.; Sasahara, H.; Tajima, S.
    Purification and characterization of two xylanases and an arabinofuranosidase from Aspergillus sojae (1995), J. Ferment. Bioeng., 80, 334-339.
No PubMed abstract available

Application

EC Number Application Comment Organism
3.2.1.55 nutrition
-
 Aspergillus niger
3.2.1.55 nutrition most commonly used in soy sauce manufacture for producing koji mold Aspergillus sojae

Crystallization (Commentary)

EC Number Crystallization (Comment) Organism
3.2.1.55
-
 Aspergillus niger

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.55 EDTA
-
 Aspergillus sojae
3.2.1.55 Mn2+
-
 Aspergillus sojae

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.55 34000
-
 gel filtration Aspergillus sojae
3.2.1.55 34300
-
 SDS-PAGE Aspergillus sojae

Natural Substrates/ Products (Substrates)

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 Aspergillus sojae
-
 L-arabinose + ?
-
 ?
3.2.1.55 wheat bran + H2O Aspergillus sojae
-
 L-arabinose + ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.55 Aspergillus niger
-
-
-
3.2.1.55 Aspergillus sojae
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.55
-
 Aspergillus niger
3.2.1.55
-
 Aspergillus sojae

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.55 69.5
-
-
 Aspergillus sojae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.55 L-arabinan + H2O
-
 Aspergillus niger (1,5-alpha-L-arabinose)25 + ?
-
 ?
3.2.1.55 L-arabinan + H2O
-
 Aspergillus sojae (1,5-alpha-L-arabinose)25 + ?
-
 ?
3.2.1.55 L-arabinoxylan + H2O
-
 Aspergillus niger L-arabinose + ?
-
 ir
3.2.1.55 L-arabinoxylan + H2O
-
 Aspergillus sojae L-arabinose + ?
-
 ir
3.2.1.55 additional information
-
 Aspergillus niger ?
-
 ?
3.2.1.55 additional information enzyme cannot hydrolyze p-nitrophenyl beta-D-galactopyranoside Aspergillus sojae ?
-
 ?
3.2.1.55 oat spelt xylan + H2O
-
 Aspergillus niger L-arabinose + ?
-
 ?
3.2.1.55 oat spelt xylan + H2O
-
 Aspergillus sojae 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 sojae p-nitrophenol + L-arabinose
-
 ?
3.2.1.55 wheat bran + H2O
-
 Aspergillus sojae L-arabinose + ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.55 monomer
-
 Aspergillus niger
3.2.1.55 monomer 1 * 34300, SDS-PAGE Aspergillus sojae

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.55 50
-
-
 Aspergillus niger
3.2.1.55 50
-
-
 Aspergillus sojae
3.2.1.55 60
-
-
 Aspergillus niger
3.2.1.55 60
-
-
 Aspergillus sojae

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.55 50
-
 stable up to Aspergillus sojae

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.55 5
-
-
 Aspergillus niger
3.2.1.55 5
-
-
 Aspergillus sojae

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.55 5 9
-
 Aspergillus sojae