Literature summary extracted from

Kim, M.J.; Oh, J.M.; Cheon, S.H.; Cheong, T.K.; Lee, S.H.; Choi, E.O.; Lee, H.G.; Park, C.S.; Park, K.H.
Thermal inactivation kinetics and application of phospho- and galactolipid-degrading enzymes for evaluation of quality changes in frozen vegetables (2001), J. Agric. Food Chem., 49, 2241-2248.

Organism

EC Number	Organism	UniProt	Comment	Textmining
3.1.1.26	Daucus carota	-	-	-
3.1.1.26	Spinacia oleracea	-	-	-

Substrates and Products (Substrate)

EC Number	Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
3.1.1.26	digalactosyldiacylglycerol + H2O	-	Spinacia oleracea	digalactosylglycerol + fatty acid	-	?
3.1.1.26	digalactosyldiacylglycerol + H2O	-	Daucus carota	digalactosylglycerol + fatty acid	-	?

Temperature Stability [°C]

EC Number	Temperature Stability Minimum [°C]	Temperature Stability Maximum [°C]	Comment	Organism
3.1.1.26	55	-	almost no loss of activity after 30 min	Daucus carota
3.1.1.26	70	-	only little loss of activity after 30 min	Spinacia oleracea
3.1.1.26	80	-	complete loss of activity after 30 min	Spinacia oleracea

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Release 2023.1 (January 2023)