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Literature summary extracted from

  • Kitamoto, N.; Yoshino, S.; Ohmiya, K.; Tsukagoshi, N.
    Sequence analysis, overexpression, and antisense inhibition of a beta-xylosidase gene, xylA, from Aspergillus oryzae KBN616 (1999), Appl. Environ. Microbiol., 65, 20-24.
    View publication on PubMedView publication on EuropePMC

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.2.1.37 expression in Aspergillus oryzae Aspergillus oryzae

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.37 extracellular
-
 Aspergillus oryzae
-
-

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.37 110000
-
 SDS-PAGE Aspergillus oryzae

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.37 xylo-oligosaccharides + H2O Aspergillus oryzae derived from xylan beta-D-xylose + ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.37 Aspergillus oryzae
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.37 to homogeneity, 4step chromatography techniques Aspergillus oryzae

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.37 mycelium
-
 Aspergillus oryzae
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.37 p-nitrophenyl alpha-L-arabinofuranoside + H2O
-
 Aspergillus oryzae p-nitrophenol + alpha-L-arabinofuranose
-
 ?
3.2.1.37 p-nitrophenyl alpha-L-arabinopyranoside + H2O
-
 Aspergillus oryzae p-nitrophenol + alpha-L-arabinopyranose
-
 ?
3.2.1.37 p-nitrophenyl beta-D-xylopyranoside + H2O
-
 Aspergillus oryzae p-nitrophenol + beta-D-xylopyranose
-
 ?
3.2.1.37 xylo-oligosaccharides + H2O derived from xylan Aspergillus oryzae beta-D-xylose + ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.37 monomer 1 * 110000, SDS-PAGE Aspergillus oryzae

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.37 60
-
-
 Aspergillus oryzae

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.37 45
-
 stable up to, gradually inactivated above Aspergillus oryzae

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.37 4
-
-
 Aspergillus oryzae

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.37 3 7
-
 Aspergillus oryzae