EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
3.1.1.20 | gallic acid | - |
Aspergillus tamarii |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.1.1.20 | Aspergillus tamarii | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.1.1.20 | acetone precipitation | Aspergillus tamarii |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.1.1.20 | methyl gallate + H2O | - |
Aspergillus tamarii | gallate + methanol | - |
r | |
3.1.1.20 | additional information | almost no activity with starch, D-glucose, D-sucrose, and D-xylan | Aspergillus tamarii | ? | - |
? | |
3.1.1.20 | tannic acid + H2O | - |
Aspergillus tamarii | gallate + D-glucose | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.1.1.20 | tannin acyl hydrolase | - |
Aspergillus tamarii |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.1.1.20 | 30 | 35 | - |
Aspergillus tamarii |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.1.1.20 | 30 | 45 | at 30°C the enzyme is totally stable between pH 3.0 and 8.0 for 2 h, the enzyme is stable up to 45°C | Aspergillus tamarii |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.1.1.20 | 5 | - |
- |
Aspergillus tamarii |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.1.1.20 | 4 | 8 | - |
Aspergillus tamarii |