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Literature summary extracted from

  • Yamada, H.; Adachi, O.; Watanabe, M.; Sato, N.
    Studies on fungal tannase. Part I. Formation, purification and catalytic properties of tannase of Aspergillus flavus (1968), Agric. Biol. Chem., 32, 1070-1078.
No PubMed abstract available

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.1.1.20 0.05
-
 Tannic acid
-
 Aspergillus flavus
3.1.1.20 0.14
-
 1-O-Galloyl-beta-D-glucose
-
 Aspergillus flavus
3.1.1.20 0.86
-
 methyl gallate
-
 Aspergillus flavus

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 Aspergillus niger
-
 ?
-
 ?
3.1.1.20 tannic acid + H2O Penicillium chrysogenum
-
 ?
-
 ?
3.1.1.20 tannic acid + H2O Aspergillus flavus
-
 ?
-
 ?
3.1.1.20 tannic acid + H2O Aspergillus oryzae
-
 ?
-
 ?
3.1.1.20 tannic acid + H2O Aspergillus sojae
-
 ?
-
 ?
3.1.1.20 tannic acid + H2O Penicillium oxalicum
-
 ?
-
 ?
3.1.1.20 tannic acid + H2O Aspergillus awamori
-
 ?
-
 ?
3.1.1.20 tannic acid + H2O Penicillium expansum
-
 ?
-
 ?
3.1.1.20 tannic acid + H2O Aspergillus ustus
-
 ?
-
 ?
3.1.1.20 tannic acid + H2O Aspergillus usamii
-
 ?
-
 ?
3.1.1.20 tannic acid + H2O Penicillium javanicum
-
 ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.20 Aspergillus awamori
-
-
-
3.1.1.20 Aspergillus flavus
-
-
-
3.1.1.20 Aspergillus niger
-
-
-
3.1.1.20 Aspergillus oryzae
-
-
-
3.1.1.20 Aspergillus sojae
-
-
-
3.1.1.20 Aspergillus usamii
-
-
-
3.1.1.20 Aspergillus ustus
-
-
-
3.1.1.20 Penicillium chrysogenum
-
-
-
3.1.1.20 Penicillium expansum
-
-
-
3.1.1.20 Penicillium javanicum
-
-
-
3.1.1.20 Penicillium oxalicum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.20 30fold Aspergillus flavus

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.1.1.20 135
-
 5 step purification Aspergillus flavus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.20 1-O-galloyl-beta-D-glucose + H2O
-
 Aspergillus flavus gallic acid + beta-D-glucose
-
 ?
3.1.1.20 methyl gallate + H2O
-
 Aspergillus flavus gallic acid + methanol
-
 ?
3.1.1.20 methyl gallate + H2O
-
 Aspergillus oryzae gallic acid + methanol
-
 ?
3.1.1.20 tannic acid + H2O
-
 Aspergillus niger gallic acid + ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Penicillium chrysogenum gallic acid + ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Aspergillus flavus gallic acid + ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Aspergillus oryzae gallic acid + ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Aspergillus sojae gallic acid + ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Penicillium oxalicum gallic acid + ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Aspergillus awamori gallic acid + ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Penicillium expansum gallic acid + ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Aspergillus ustus gallic acid + ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Aspergillus usamii gallic acid + ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Penicillium javanicum gallic acid + ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Aspergillus flavus 10 gallate + D-glucose
-
 ?
3.1.1.20 tannic acid + H2O
-
 Aspergillus oryzae 10 gallate + D-glucose
-
 ?
3.1.1.20 tannic acid + H2O
-
 Aspergillus niger ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Penicillium chrysogenum ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Aspergillus flavus ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Aspergillus oryzae ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Aspergillus sojae ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Penicillium oxalicum ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Aspergillus awamori ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Penicillium expansum ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Aspergillus ustus ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Aspergillus usamii ?
-
 ?
3.1.1.20 tannic acid + H2O
-
 Penicillium javanicum ?
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.20 50 60
-
 Aspergillus flavus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.20 60
-
 stable up to Aspergillus flavus
3.1.1.20 70
-
-
 Aspergillus oryzae
3.1.1.20 70
-
 the activity is rapidly lost Aspergillus flavus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.20 5 5.5 methyl gallate as substrate Aspergillus flavus

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.1.1.20 5 5.5 methyl gallate as substrate, stable in 0.01 M acetate buffer, at 5°C, outside this range the activity increases rapidly Aspergillus flavus