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Literature summary extracted from
- Isolation and characterization of alpha-D-mannosidase from baker's yeast (1973), J. Biochem., 73, 181-182.
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.24 | 1 | - |
p-nitrophenyl-alpha-D-mannopyranoside | - |
Saccharomyces cerevisiae |  |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.24 | 300000 | - |
gel filtration | Saccharomyces cerevisiae |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.24 | mannan + H2O | Saccharomyces cerevisiae | very low activity | alpha-D-mannose + ? | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.24 | Saccharomyces cerevisiae | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.24 | - |
Saccharomyces cerevisiae |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.2.1.24 | cell culture | - |
Saccharomyces cerevisiae | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.24 | mannan + H2O | very low activity | Saccharomyces cerevisiae | alpha-D-mannose + ? | - |
? | |
| 3.2.1.24 | methyl-alpha-D-mannopyranoside + H2O | - |
Saccharomyces cerevisiae | alpha-D-mannopyranose + methanol | - |
? | |
| 3.2.1.24 | p-nitrophenyl-alpha-D-mannopyranoside + H2O | - |
Saccharomyces cerevisiae | p-nitrophenol + alpha-D-mannopyranose | - |
? | |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.24 | 60 | - |
40% loss of activity after 5 min | Saccharomyces cerevisiae |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.24 | 6.8 | - |
- |
Saccharomyces cerevisiae |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.24 | 6.5 | 10 | stable within at 5°C | Saccharomyces cerevisiae |
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Release 2023.1 (January 2023)
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