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Literature summary extracted from

  • Wang, L.; Zhou, H.
    ISOLATION AND IDENTIFICATION OF A NOVEL ASPERGILLUS JAPONICUS JN19 PRODUCING ?-FRUCTOFURANOSIDASE AND CHARACTERIZATION OF THE ENZYME (2006), J. Food Biochem., 30, 641-658.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.2.1.26 carboxymethylcellulose 33.17% increase of activity at 0.5 mM Aspergillus japonicus
3.2.1.26 K2HPO4 0.05% (w/v) KH2PO4 stimulates the production of FFase to 18% Aspergillus japonicus
3.2.1.26 MgSO4 119.76% increase of activity at 0.5 mM Aspergillus japonicus

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.26 AgCl 47.08% residual activity at 0.5 mM Aspergillus japonicus
3.2.1.26 Al2(SO4)3 18.35% residual activity at 0.5 mM Aspergillus japonicus
3.2.1.26 CaCl2 72.27% residual activity at 0.5 mM Aspergillus japonicus
3.2.1.26 CuSO4 complete inhibition at 0.5 mM Aspergillus japonicus
3.2.1.26 EDTA 12.34% residual activity at 0.2% (w/v) Aspergillus japonicus
3.2.1.26 FeSO4 25.29% residual activity at 0.5 mM Aspergillus japonicus
3.2.1.26 KCl 70% residual activity at 0.5 mM Aspergillus japonicus
3.2.1.26 MnSO4 96.12% residual activity at 0.5 mM Aspergillus japonicus
3.2.1.26 polyethylene ethanol 65.48% residual activity at 0.5% (v/v) Aspergillus japonicus
3.2.1.26 Tween 80 46.76% residual activity at 0.2% (v/v) Aspergillus japonicus
3.2.1.26 ZnSO4 65.6% residual activity at 0.5 mM Aspergillus japonicus

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.26 60000
-
SDS-PAGE Aspergillus japonicus

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.26 Aspergillus japonicus
-
-
-
3.2.1.26 Aspergillus japonicus JN19
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.26 ammonium sulfate fractionation, DEAE-Sephadex A-25 column chromatography, and Sephacryl S-200 gel filtration Aspergillus japonicus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.26 1-kestose + H2O
-
Aspergillus japonicus ?
-
?
3.2.1.26 1-kestose + H2O
-
Aspergillus japonicus JN19 ?
-
?
3.2.1.26 nystose + H2O
-
Aspergillus japonicus ?
-
?
3.2.1.26 nystose + H2O
-
Aspergillus japonicus JN19 ?
-
?
3.2.1.26 raffinose + H2O
-
Aspergillus japonicus D-fructose + melibiose
-
?
3.2.1.26 raffinose + H2O
-
Aspergillus japonicus JN19 D-fructose + melibiose
-
?
3.2.1.26 sucrose + H2O
-
Aspergillus japonicus D-glucose + D-fructose
-
?
3.2.1.26 sucrose + H2O
-
Aspergillus japonicus JN19 D-glucose + D-fructose
-
?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.26 Ffase
-
Aspergillus japonicus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.26 60 80 the activity slowly decreases at 60°C, drops significantly at 70°C, and is almost wholly lost at 80°C Aspergillus japonicus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.26 5 6
-
Aspergillus japonicus

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.26 4 6
-
Aspergillus japonicus

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.26 4 7 activity significantly declines below pH 4.0 or over pH 7.0 Aspergillus japonicus