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Literature summary extracted from

  • Peumans, W.J.; Barre, A.; Derycke, V.; Rouge, P.; Zhang, W.; May, G.D.; Delcour, J.A.; Van Leuven, F.; Van Damme, E.J.M.
    Purification, characterization and structural analysis of an abundant beta-1,3-glucanase from banana fruit (2000), Eur. J. Biochem., 267, 1188-1195.
    View publication on PubMed

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.39 30000
-
 gel filtration, SDS-PAGE Musa acuminata

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.39 polysaccharide + H2O Musa acuminata crude fraction from unripe bananas, not active in polysaccharide fraction from ripe bananas, possible involvement in ripening and/or softening process ethanol-soluble sugar + ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.39 Musa acuminata
-
 banana
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.39 to homogeneity, 6step chromatography Musa acuminata

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.39 fruit
-
 Musa acuminata
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.39 azurine-crosslinked beta-1,3-glucan + H2O AZCL-pachyman Musa acuminata ?
-
 ?
3.2.1.39 azurine-crosslinked beta-1,3:1,4-glucan + H2O AZCL-barley-beta-glucan, 100fold less active than on AZCL-pachyman Musa acuminata ?
-
 ?
3.2.1.39 polysaccharide + H2O crude fraction from unripe bananas, not active in polysaccharide fraction from ripe bananas, possible involvement in ripening and/or softening process Musa acuminata ethanol-soluble sugar + ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.39 dimer 2 * 30000, non-reducing PAGE Musa acuminata
3.2.1.39 monomer 1 * 30000, gel filtration, SDS-PAGE Musa acuminata

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.39 70
-
 stable up to Musa acuminata

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.39 4.5
-
-
 Musa acuminata