Activating Compound | Comment | Organism | Structure |
---|---|---|---|
SDS | 5 mM | Aspergillus sojae |
Application | Comment | Organism |
---|---|---|
biotechnology | degradation of lignocellulose, hemicellulose and pectin | Aspergillus sojae |
nutrition | clarification of fruit juices for wine industry | Aspergillus sojae |
General Stability | Organism |
---|---|
stable between pH 6.0 and 8.0 and up to 45°C | Aspergillus sojae |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
Ag+ | 1 M | Aspergillus sojae | |
Cr2+ | 1 M | Aspergillus sojae |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
41000 | - |
SDS-PAGE | Aspergillus sojae |
43000 | - |
gel filtration chromatography | Aspergillus sojae |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
alpha-1,5-L-arabinan + H2O | Aspergillus sojae | - |
L-Araalpha(1-5)Ara + ? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus sojae | - |
- |
- |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
culture fluid | - |
Aspergillus sojae | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
alpha-1,5-L-arabinan + H2O | - |
Aspergillus sojae | L-Araalpha(1-5)Ara + ? | - |
? |
Subunits | Comment | Organism |
---|---|---|
monomer | 1* 41000-43000 SDS-PAGE, gel filtration | Aspergillus sojae |
Synonyms | Comment | Organism |
---|---|---|
alpha-L-arabinofuranosidase | - |
Aspergillus sojae |
exo-1,5-alpha-L-arabinanase | - |
Aspergillus sojae |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
45 | - |
up to | Aspergillus sojae |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
45 | - |
stable up to 45°C | Aspergillus sojae |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
6 | 8 | - |
Aspergillus sojae |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
6 | 8 | - |
Aspergillus sojae |