Application | Comment | Organism |
---|---|---|
food industry | the enzyme could be used in the food processing industry | Paecilomyces variotii |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | - |
Paecilomyces variotii | |
0.00061 | - |
tannin | - |
Paecilomyces variotii |
Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
extracellular | - |
Paecilomyces variotii | - |
- |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
87300 | - |
x * 87300, SDS-PAGE | Paecilomyces variotii |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
tannin + H2O | Paecilomyces variotii | - |
gallate + ? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Paecilomyces variotii | - |
a strain isolated in Sao Paulo, Brazil | - |
Purification (Comment) | Organism |
---|---|
native enzyme by ammonium sulfate fractionation, SDS-PAGE, and anion exchange chromatography 19.3fold to homogeneity | Paecilomyces variotii |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
tannin + H2O | - |
Paecilomyces variotii | gallate + ? | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | x * 87300, SDS-PAGE | Paecilomyces variotii |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
40 | 65 | - |
Paecilomyces variotii |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
4.5 | 6.5 | - |
Paecilomyces variotii |