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Literature summary for 3.2.1.26 extracted from
- Purification and characterization of beta-fructofuranosidase from Aspergillus japonicus TIT-KJ1 (1993), Biosci. Biotechnol. Biochem., 57, 1811-1815.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Ag+ | AgNO3 | Aspergillus japonicus |  |
| Hg2+ | HgCl2 | Aspergillus japonicus | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 115000 | - |
2 * 115000, SDS-PAGE | Aspergillus japonicus |
| 236000 | - |
gel filtration | Aspergillus japonicus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus japonicus | - |
TIT-KJ1 | - |
| Aspergillus japonicus TIT-KJ1 | - |
TIT-KJ1 | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Aspergillus japonicus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 1-kestose + H2O | - |
Aspergillus japonicus | ? | - |
? | |
| 1-kestose + H2O | - |
Aspergillus japonicus TIT-KJ1 | ? | - |
? | |
| additional information | specific to the beta-1,2 linkage between glucose and fructose | Aspergillus japonicus | ? | - |
? | |
| additional information | specific to the beta-1,2 linkage between glucose and fructose | Aspergillus japonicus TIT-KJ1 | ? | - |
? | |
| nystose + H2O | - |
Aspergillus japonicus | ? | - |
? | |
| nystose + H2O | - |
Aspergillus japonicus TIT-KJ1 | ? | - |
? | |
| raffinose + H2O | - |
Aspergillus japonicus | fructose + melibiose | - |
? | |
| raffinose + H2O | - |
Aspergillus japonicus TIT-KJ1 | fructose + melibiose | - |
? | |
| sucrose + H2O | - |
Aspergillus japonicus | D-fructose + D-glucose | - |
? | |
| sucrose + H2O | - |
Aspergillus japonicus TIT-KJ1 | D-fructose + D-glucose | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| dimer | 2 * 115000, SDS-PAGE | Aspergillus japonicus |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
- |
Aspergillus japonicus |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | 70 | 40°C: about 30% of maximal activity, 70°C: about 30% of maximal activity | Aspergillus japonicus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 37 | - |
2 h, stable | Aspergillus japonicus |
| 56 | - |
pH 5.4, 20 min, stable up to | Aspergillus japonicus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 3.5 | 7.5 | about 70% of maximal activity, pH 7.5: about 50% of maximal activity | Aspergillus japonicus |
| 5.4 | - |
- |
Aspergillus japonicus |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 7 | 8.5 | stable | Aspergillus japonicus |
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