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Literature summary for 3.2.1.40 extracted from

  • Jimeno, A.; Manjon, A.; Canovas, M.; Iborra, J.L.
    Use of narginase immobilized on glycophase-coated glass for fruit juice debittering (1987), Process Biochem., 22, 13-16.
No PubMed abstract available

Application

Application Comment Organism
nutrition debittering of fruit juice Penicillium sp.

Inhibitors

Inhibitors Comment Organism Structure
alpha-L-rhamnose
-
Penicillium sp.
glucose
-
Penicillium sp.

KM Value [mM]

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/ Products (Substrates)

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

Organism UniProt Comment Textmining
Penicillium sp.
-
immobilization of narginase
-

Source Tissue

Source Tissue Comment Organism Textmining
commercial preparation
-
Penicillium sp.
-

Storage Stability

Storage Stability Organism
stability of immobilized enzyme Penicillium sp.

Substrates and Products (Substrate)

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 [°C] Temperature Optimum Maximum [°C] Comment Organism
57
-
-
Penicillium sp.

pH Range

pH Minimum pH Maximum Comment Organism
2.5 5
-
Penicillium sp.