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Literature summary for 3.2.2.22 extracted from
- Inhibition of Shiga Toxin 2 (Stx2) in apple juices and its resistance to pasteurization (2010), J. Food Sci., 75, M296-M301.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| additional information | the inhibition of Shiga toxin 2 by apple juice is reversible | Escherichia coli |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 27000 | - |
x * 27000, SDS-PAGE | Escherichia coli |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Escherichia coli | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 27000, SDS-PAGE | Escherichia coli |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| Shiga toxin 2 | - |
Escherichia coli |
| Stx2 | - |
Escherichia coli |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 63 | 100 | pasteurization of apple juice used to inactivate Escherichia coli strain O157:H7 has no effect on Shiga toxin 2, the enzyme is not inactivated on exposure to heat programs (63°C for 30 min, 72°C for 15 s, 89°C for 1 s) commonly used to pasteurize apple juice, but loses all activity when exposed to 100°C for 5 min | Escherichia coli |
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Release 2023.1 (January 2023)
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