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Literature summary extracted from
- Use of narginase immobilized on glycophase-coated glass for fruit juice debittering (1987), Process Biochem., 22, 13-16.
No PubMed abstract available
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.2.1.40 | nutrition | debittering of fruit juice | Penicillium sp. |
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 | 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. | - |
immobilization of narginase | - |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.2.1.40 | commercial preparation | - |
Penicillium sp. | - |
Storage Stability
| EC Number | Storage Stability | Organism |
|---|---|---|
| 3.2.1.40 | stability of immobilized enzyme | 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 | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.40 | 57 | - |
- |
Penicillium sp. |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.40 | 2.5 | 5 | - |
Penicillium sp. |
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Release 2023.1 (January 2023)
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