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Literature summary extracted from

  • Yarar, S.; Hamamci, H.; Bakir, U.
    Partial purification and characterization of neutral trehalase from commercial bakers' yeast, Saccharomyces cerevisiae (2000), J. Food Biochem., 24, 443-451.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.28 EDTA
-
Saccharomyces cerevisiae

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.28 11.78
-
alpha,alpha-trehalose
-
Saccharomyces cerevisiae

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.28 Saccharomyces cerevisiae
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.28 partial Saccharomyces cerevisiae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.28 alpha,alpha-trehalose + H2O
-
Saccharomyces cerevisiae alpha-D-glucopyranose + D-glucose
-
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Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.28 30
-
-
Saccharomyces cerevisiae

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.28 6 6.8
-
Saccharomyces cerevisiae