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Literature summary for 3.1.3.26 extracted from
- In vitro and in vivo characteristics of bacterial phytases and their efficacy in broiler chickens (2007), Br. Poult. Sci., 48, 64-70.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Pepsin | 89.7% residual activity after 1 h incubation with pepsin at 40°C | Escherichia coli |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Escherichia coli | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| myo-inositol hexakisphosphate + H2O | - |
Escherichia coli | myo-inositol pentakisphosphate + phosphate | - |
? |  |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 55 | - |
- |
Escherichia coli |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
loses about 50% of the original activity after 1 h at 60°C | Escherichia coli |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 4.5 | - |
- |
Escherichia coli |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4.5 | 5.5 | - |
Escherichia coli |
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Release 2023.1 (January 2023)
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