Application | Comment | Organism |
---|---|---|
nutrition | debittering of fruit juice | Penicillium sp. |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
alpha-L-rhamnose | - |
Penicillium sp. | |
glucose | - |
Penicillium sp. |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
2.8 | - |
naringin | immobilized, narginase activity | Penicillium sp. | |
7 | - |
naringin | soluble, narginase activity | Penicillium sp. |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
alpha-L-rhamnoside + H2O | Penicillium sp. | alpha-L-rhamnose in glycolipids or glycosides | alpha-L-rhamnose + ? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Penicillium sp. | - |
immobilization of narginase | - |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
commercial preparation | - |
Penicillium sp. | - |
Storage Stability | Organism |
---|---|
stability of immobilized enzyme | Penicillium sp. |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
4',5,7-trihydroxyflavanone 7-rhamnoglucoside + H2O | - |
Penicillium sp. | 4',5,7-trihydroxyflavanone 7-glucoside + alpha-L-rhamnose | - |
? | |
alpha-L-rhamnoside + H2O | alpha-L-rhamnose in glycolipids or glycosides | Penicillium sp. | alpha-L-rhamnose + ? | - |
? | |
naringin + H2O | - |
Penicillium sp. | beta-D-glucopyranosyl-2,3-dihydro-4',5,7-trihydroxyflavone + alpha-L-rhamnose | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
57 | - |
- |
Penicillium sp. |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
2.5 | 5 | - |
Penicillium sp. |