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Literature summary extracted from

  • Battestin, V.; Macedo, G.A.
    Effects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotii (2007), Electron. J. Biotechnol., 10, 191-199.
No PubMed abstract available

Application

EC Number Application Comment Organism
3.1.1.20 food industry the enzyme could find potential use in the food-processing industry Paecilomyces variotii

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.1.1.20 2-mercaptoethanol 41% inhibition at 1 mM Paecilomyces variotii
3.1.1.20 4-Aminobenzoic acid 25% inhibition at 1 mM Paecilomyces variotii
3.1.1.20 cysteine 38% inhibition at 1 mM Paecilomyces variotii
3.1.1.20 EDTA 38% inhibition at 1 mM Paecilomyces variotii
3.1.1.20 additional information no inhibition at 1 mM iodoacetamide Paecilomyces variotii
3.1.1.20 N-bromosuccinimide 29% inhibition at 1 mM Paecilomyces variotii
3.1.1.20 Sodium azide 36% inhibition at 1 mM Paecilomyces variotii
3.1.1.20 Sodium bisulfite 25% inhibition at 1 mM Paecilomyces variotii
3.1.1.20 Triton X-100 48% inhibition at 1% v/v Paecilomyces variotii
3.1.1.20 Tween 20 30% inhibition at 1% v/v Paecilomyces variotii
3.1.1.20 Tween 80 30% inhibition at 1% v/v Paecilomyces variotii

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.1.1.20 0.00061
-
 Tannic acid pH 5.5, 60°C Paecilomyces variotii

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.1.1.20 tannic acid + H2O Paecilomyces variotii
-
 gallate + ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.20 Paecilomyces variotii
-
 a strain isolated in Sao Paulo, Brazil
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.20 native enzyme partially 10fold by ammonium sulfate precipitation followed by anion exchange chromatography Paecilomyces variotii

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.1.1.20 5.6
-
 purified native enzyme Paecilomyces variotii

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.20 tannic acid + H2O
-
 Paecilomyces variotii gallate + ?
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.20 50
-
-
 Paecilomyces variotii

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.1.1.20 20 80 purified enzyme, 20% of maximal activity at 20°C and at 80°C, 50% of maximal activity at 40°C and at 65°C, maximal activity at 50°C Paecilomyces variotii

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.20 20 50 purified enzyme, fully stable Paecilomyces variotii
3.1.1.20 65
-
 purified enzyme, 50% of maximal activity Paecilomyces variotii
3.1.1.20 70 80 purified enzyme, 20% of maximal activity Paecilomyces variotii
3.1.1.20 90
-
 purified enzyme, inactivation Paecilomyces variotii

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.20 4.5 6.5 purified enzyme, 70% of maximal activity at pH 4.5, maximal activity at pH 5.5, and 80% of maximal activity at pH 6.5 Paecilomyces variotii

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.1.1.20 3.5 8.5 purified enzyme, 40% of maximal activity at pH 3.5, maximal activity at pH 5.5, and 20% of maximal activity at pH 8.5 Paecilomyces variotii