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Literature summary extracted from

  • Romero, C.; Manjon, A.; Bastida, J.; Iborra, J.L.
    A method for assaying the rhamnosidase activity of naringinase (1985), Anal. Biochem., 149, 566-571.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.40 alpha-L-rhamnose
-
 Penicillium sp.
3.2.1.40 glucose
-
 Penicillium sp.

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.40 1.52
-
 p-nitrophenyl-alpha-L-rhamnoside
-
 Penicillium sp.
3.2.1.40 2.8
-
 naringin immobilized, narginase activity Penicillium sp.
3.2.1.40 7
-
 naringin soluble, narginase activity Penicillium sp.

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.40 alpha-L-rhamnoside + H2O Penicillium sp. alpha-L-rhamnose in glycolipids or glycosides alpha-L-rhamnose + ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.40 Penicillium sp.
-
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.40 commercial preparation
-
 Penicillium sp.
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.40 4',5,7-trihydroxyflavanone 7-rhamnoglucoside + H2O
-
 Penicillium sp. 4',5,7-trihydroxyflavanone 7-glucoside + alpha-L-rhamnose
-
 ?
3.2.1.40 alpha-L-rhamnoside + H2O alpha-L-rhamnose in glycolipids or glycosides Penicillium sp. alpha-L-rhamnose + ?
-
 ?
3.2.1.40 naringin + H2O
-
 Penicillium sp. beta-D-glucopyranosyl-2,3-dihydro-4',5,7-trihydroxyflavone + alpha-L-rhamnose
-
 ?
3.2.1.40 p-nitrophenyl alpha-L-rhamnoside + H2O
-
 Penicillium sp. p-nitrophenol + alpha-L-rhamnose
-
 ?
3.2.1.40 p-nitrophenyl-alpha-L-rhamnopyranoside + H2O
-
 Penicillium sp. p-nitrophenol + alpha-L-rhamnopyranose
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.40 More narginase: complex of beta-D-glucosidase and alpha-L-rhamnosidase Penicillium sp.

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.40 57
-
-
 Penicillium sp.

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.40 35 75
-
 Penicillium sp.

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.40 3.5
-
-
 Penicillium sp.

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.40 2.5 5
-
 Penicillium sp.