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Literature summary extracted from
- Expression and characterization of sweet potato invertase in Pichia pastoris (2003), J. Agric. Food Chem., 51, 1494-1499.
Cloned(Commentary)
| EC Number | Cloned (Comment) | Organism |
|---|---|---|
| 3.2.1.26 | expression in Pichia pastoris | Ipomoea batatas |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.26 | 10.69 | - |
sucrose | pH 5.0, 37°C | Ipomoea batatas |  |
| 3.2.1.26 | 32.19 | - |
raffinose | pH 5.0, 37°C | Ipomoea batatas | |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.26 | 68000 | - |
1 * 68000, recombinant His-tagged enzyme | Ipomoea batatas |
| 3.2.1.26 | 72000 | - |
gel filtration | Ipomoea batatas |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.26 | Ipomoea batatas | Q9ZTX2 | L. cv. Tainong 57 | - |
Posttranslational Modification
| EC Number | Posttranslational Modification | Comment | Organism |
|---|---|---|---|
| 3.2.1.26 | glycoprotein | the enzyme contains glucose and/or mannose. The carbohydrate moiety appears to be a key determinant of the enzymes sucrose hydrolysis activity, substrate affinity, and thermal stability | Ipomoea batatas |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.26 | recombinant enzyme | Ipomoea batatas |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.2.1.26 | leaf | - |
Ipomoea batatas | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.26 | raffinose + H2O | - |
Ipomoea batatas | beta-D-fructose + melibiose | - |
? | |
| 3.2.1.26 | sucrose + H2O | - |
Ipomoea batatas | beta-D-fructose + alpha-D-glucose | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.26 | monomer | 1 * 68000, recombinant His-tagged enzyme | Ipomoea batatas |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.26 | 40 | - |
- |
Ipomoea batatas |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.26 | 20 | - |
30 min, recombinant enzyme is stable deglycosylated enzyme loses 40% of the initial activity | Ipomoea batatas |
| 3.2.1.26 | 30 | - |
30 min, recombinant enzyme loses 20% of the initial activity, deglycosylated enzyme loses 60% of initial activity | Ipomoea batatas |
| 3.2.1.26 | 40 | - |
30 min, recombinant enzyme loses 50% of the initial activity, deglycosylated enzyme loses 90% of initial activity | Ipomoea batatas |
| 3.2.1.26 | 50 | - |
30 min, recombinant enzyme loses 80% of the initial activity, deglycosylated enzyme loses 95% of initial activity | Ipomoea batatas |
| 3.2.1.26 | 60 | - |
30 min, recombinant enzyme loses 85% of the initial activity, deglycosylated enzyme completely loses activity | Ipomoea batatas |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.26 | 5 | - |
- |
Ipomoea batatas |
pI Value
| EC Number | Organism | Comment | pI Value Maximum | pI Value |
|---|---|---|---|---|
| 3.2.1.26 | Ipomoea batatas | - |
- |
4.9 |
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