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Literature summary for 3.2.1.40 extracted from

  • Gonzalez-Barrio, R.; Trindade, L.M.; Manzanares, P.; de Graaff, L.H.; Tomas-Barberan, F.A.; Espin, J.C.
    Production of bioavailable flavonoid glucosides in fruit juices and green tea by use of fungal alpha-L-rhamnosidases (2004), J. Agric. Food Chem., 52, 6136-6142.
    View publication on PubMed
Search for more literature for 3.2.1.40

Application

Application Comment Organism
nutrition production of bioavailable flavonoid glucosides in fruit juices and green tea by use of fungal alpha-L-rhamnosidases RhaA and RhaB from Aspergillus aculeatus Aspergillus aculeatus

Organism

Organism UniProt Comment Textmining
Aspergillus aculeatus
-
 enazmes RhaA and RhaB
-
Aspergillus aculeatus NW240
-
 enazmes RhaA and RhaB
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information RhaA and RhaB selectively remove terminal alpha-L-rhamnosyl groups in situ in orange juice, blackcurrant juice, and green tea infusion resulting in a decrease of flavonoid rutinosides, i.e. anthocyanins, flavanones, and flavonols, respectively, and concomitant increase in their flavonoid glucoside counterparts, product identification and quantification by HPLC-MS, overview Aspergillus aculeatus ?
-
 ?
additional information RhaA and RhaB selectively remove terminal alpha-L-rhamnosyl groups in situ in orange juice, blackcurrant juice, and green tea infusion resulting in a decrease of flavonoid rutinosides, i.e. anthocyanins, flavanones, and flavonols, respectively, and concomitant increase in their flavonoid glucoside counterparts, product identification and quantification by HPLC-MS, overview Aspergillus aculeatus NW240 ?
-
 ?

Synonyms

Synonyms Comment Organism
RhaA
-
 Aspergillus aculeatus
RhaB
-
 Aspergillus aculeatus

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
30
-
 assay at Aspergillus aculeatus

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
30
-
 20 h, RhaA retains 80%, RhaB 95% of maximal activity Aspergillus aculeatus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
4.5 5.5
-
 Aspergillus aculeatus

pH Stability

pH Stability pH Stability Maximum Comment Organism
3 5.5 RhaB retains over 85% of maximal activity Aspergillus aculeatus
4 5.5 RhaA retains over 85% of maximal activity Aspergillus aculeatus