Any feedback?
Literature summary extracted from
- Purification and properties of beta-fructofuranosidase from Clostridium perfringens (1997), Biosci. Biotechnol. Biochem., 61, 599-603.
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.26 | Ag+ | - |
Clostridium perfringens |  |
| 3.2.1.26 | aniline | - |
Clostridium perfringens | |
| 3.2.1.26 | Cu2+ | - |
Clostridium perfringens | |
| 3.2.1.26 | fructose | - |
Clostridium perfringens | |
| 3.2.1.26 | Hg2+ | - |
Clostridium perfringens | |
| 3.2.1.26 | PCMB | - |
Clostridium perfringens | |
| 3.2.1.26 | Tris | - |
Clostridium perfringens | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.26 | 0.05 | - |
sucrose | - |
Clostridium perfringens | |
Localization
| EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|---|
| 3.2.1.26 | protoplasm | - |
Clostridium perfringens | - |
- |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.26 | 37000 | - |
gel filtration | Clostridium perfringens |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.26 | additional information | Clostridium perfringens | enzyme is induced in presence of sucrose and suppressed in presence of glucose or maltose | ? | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.26 | Clostridium perfringens | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.26 | - |
Clostridium perfringens |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.26 | 330 | - |
- |
Clostridium perfringens |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.26 | additional information | enzyme is induced in presence of sucrose and suppressed in presence of glucose or maltose | Clostridium perfringens | ? | - |
? | |
| 3.2.1.26 | sucrose + H2O | - |
Clostridium perfringens | D-fructose + D-glucose | - |
? | |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.26 | 60 | - |
10 min, not very stable even in presence of sulfhydryl compounds | Clostridium perfringens |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.26 | 6 | 7.5 | about 40% of maximal activíty at pH 6.0 and at pH 7.5 | Clostridium perfringens |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
