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Literature summary extracted from

  • Faye, L.; Berjonneau, C.; Rollin, P.
    Studies on beta-fructosidase from radish seedlings. I. Purification and partial characterization (1981), Plant Sci. Lett., 22, 77-87.
No PubMed abstract available

General Stability

EC Number General Stability Organism
3.2.1.26 stable to repeated freezing and thawing Raphanus sativus

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.26 5.4
-
 sucrose
-
 Raphanus sativus

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.26 48500
-
 non-denaturing PAGE Raphanus sativus

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.26 Raphanus sativus
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.2.1.26 glycoprotein total sugar content 7.7%. Probably a polymannosidic structure Raphanus sativus

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.26
-
 Raphanus sativus

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 additional information
-
-
 Raphanus sativus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.26 raffinose + H2O
-
 Raphanus sativus fructose + melibiose
-
 ?
3.2.1.26 sucrose + H2O
-
 Raphanus sativus D-fructose + D-glucose
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.26 55
-
 5 min, complete inactivation Raphanus sativus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.26 5
-
-
 Raphanus sativus

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.26 6.5 7 30°C, 18 h, optimal stability Raphanus sativus