Any feedback?
Literature summary for 3.2.1.164 extracted from
- Purification and some properties of a novel endo-beta-(1-6)-D-galactanase from Aspergillus niger (1991), Agric. Biol. Chem., 55, 1565-1571.
No PubMed abstract available
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | - |
Aspergillus niger |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 29000 | - |
gel filtration | Aspergillus niger |
| 60000 | - |
native PAGE | Aspergillus niger |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus niger | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| native enzyme 26.2fold to homogeneity by several chromatographic steps, overview | Aspergillus niger |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| commercial preparation | crude enzyme extract | Aspergillus niger | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 25.29 | - |
purified enzyme | Aspergillus niger |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| desarabinosylated grape 3,6-galactan-protein + H2O | the enzyme liberates beta-1,6-D-galactobiose and galactose | Aspergillus niger | ? | - |
? |  |
| additional information | the enzyme does not cleave beta-D-1,3-galactosidic bonds | Aspergillus niger | ? | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| monomer | 1 * 60000, SDS-PAGE | Aspergillus niger |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| endo-beta-(1-6)-D-galactanase | - |
Aspergillus niger |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
- |
Aspergillus niger |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 20 | 75 | activity range | Aspergillus niger |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | - |
4 h, purified enzyme, 1 M acetate buffer, pH 4.2, completely stable | Aspergillus niger |
| 45 | - |
4 h, purified enzyme, 1 M acetate buffer, pH 4.2, 50% remaining activity | Aspergillus niger |
| 60 | - |
4 h, purified enzyme, 1 M acetate buffer, pH 4.2, 17% remaining activity | Aspergillus niger |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 3.5 | - |
- |
Aspergillus niger |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 2 | 7.5 | activity range, 85% of maximal activity at pH 2.5 | Aspergillus niger |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 2 | 7.5 | 2 h, 40°C, 50% remaining activity at pH 2.0 and at pH 7.5 | Aspergillus niger |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
