Application | Comment | Organism |
---|---|---|
food industry | the purified enzyme has potential for enhancement of wine aroma | Fusarium verticillioides |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.5 | - |
4-nitrophenyl alpha-L-rhamnopyranoside | pH 10.5 (0.2M sodium phosphate buffer), 50°C | Fusarium verticillioides |
Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
extracellular | - |
Fusarium verticillioides | - |
- |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
36000 | - |
SDS-PAGE | Fusarium verticillioides |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Fusarium verticillioides | - |
- |
- |
Fusarium verticillioides MTCC-2088 | - |
- |
- |
Purification (Comment) | Organism |
---|---|
- |
Fusarium verticillioides |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
4-nitrophenyl alpha-L-rhamnopyranoside + H2O | - |
Fusarium verticillioides | 4-nitrophenol + alpha-L-rhamnopyranose | - |
? | |
4-nitrophenyl alpha-L-rhamnopyranoside + H2O | - |
Fusarium verticillioides MTCC-2088 | 4-nitrophenol + alpha-L-rhamnopyranose | - |
? | |
hesperidin + H2O | - |
Fusarium verticillioides | hesperetin 7-O-beta-D-glucoside + alpha-L-rhamnose | - |
? | |
hesperidin + H2O | - |
Fusarium verticillioides MTCC-2088 | hesperetin 7-O-beta-D-glucoside + alpha-L-rhamnose | - |
? | |
naringin + H2O | - |
Fusarium verticillioides | beta-D-glucopyranosyl-2,3-dihydro-4',5,7-trihydroxyflavone + alpha-L-rhamnose | - |
? | |
naringin + H2O | - |
Fusarium verticillioides MTCC-2088 | beta-D-glucopyranosyl-2,3-dihydro-4',5,7-trihydroxyflavone + alpha-L-rhamnose | - |
? | |
rutin + H2O | - |
Fusarium verticillioides | isoquercitrin + alpha-L-rhamnose | - |
? | |
rutin + H2O | - |
Fusarium verticillioides MTCC-2088 | isoquercitrin + alpha-L-rhamnose | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | x * 36000, SDS-PAGE | Fusarium verticillioides |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | - |
- |
Fusarium verticillioides |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
10 | - |
1 h, 5% loss of activity | Fusarium verticillioides |
20 | - |
1 h, 20% loss of activity | Fusarium verticillioides |
30 | - |
1 h, 35% loss of activity | Fusarium verticillioides |
40 | - |
1 h, 60% loss of activity | Fusarium verticillioides |
50 | - |
1 h, 80% loss of activity | Fusarium verticillioides |
60 | - |
1 h, 90% loss of activity | Fusarium verticillioides |
70 | - |
1 h, complete loss of activity | Fusarium verticillioides |
Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
15.6 | - |
4-nitrophenyl alpha-L-rhamnopyranoside | pH 10.5 (0.2M sodium phosphate buffer), 50°C | Fusarium verticillioides |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
9.5 | - |
at 40°C | Fusarium verticillioides |
10.5 | - |
at 60°C | Fusarium verticillioides |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
9 | 10 | 24 h, the enzyme is most stable between pH 9.0 and pH 10.0 | Fusarium verticillioides |
kcat/KM Value [1/mMs-1] | kcat/KM Value Maximum [1/mMs-1] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
31.2 | - |
4-nitrophenyl alpha-L-rhamnopyranoside | pH 10.5 (0.2M sodium phosphate buffer), 50°C | Fusarium verticillioides |