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Literature summary extracted from

  • Nguyen, Q.; Rezessy-Szabo, J.; Czukor, B.; Hoschke, A.
    Continuous production of oligofructose syrup from Jerusalem artichoke juice by immobilized endo-inulinase (2011), Process Biochem., 46, 298-303.
No PubMed abstract available

Protein Variants

EC Number Protein Variants Comment Organism
3.2.1.7 additional information enzyme immobilization on chitin beads, half-life time of immobilized endo-inulinase in a packed-bed column reactor is 48 days Aspergillus niger

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.7 additional information
-
 additional information Michaelis-Menten kinetics Aspergillus niger

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.7 Aspergillus niger
-
-
-

Storage Stability

EC Number Storage Stability Organism
3.2.1.7 4°C, immobilized endo-inulinase, stable for at least 1 year Aspergillus niger

Synonyms

EC Number Synonyms Comment Organism
3.2.1.7 endo-inulinase
-
 Aspergillus niger

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.7 60
-
 free enzyme Aspergillus niger
3.2.1.7 65
-
 immobilized enzyme Aspergillus niger

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.7 60
-
 residual activity of 90% and 95% of free and immobilized enzymes after 5 days of incubation without substrate at pH of 4.5-6.5 Aspergillus niger

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.7 4.5 5 immobilized enzyme Aspergillus niger
3.2.1.7 5.5 6 free enzyme Aspergillus niger