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Literature summary extracted from
- Immobilization of inulinase for sucrose hydrolysis (2005), Food Chem., 91, 517-520.
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.7 | 82 | - |
sucrose | free enzyme | Aspergillus niger |  |
| 3.2.1.7 | 184 | - |
sucrose | immobilized enzyme | Aspergillus niger | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.7 | Aspergillus niger | - |
commercial inulinase preparation | - |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.7 | immobilized on Ca-alginate beads | Aspergillus niger |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.7 | sucrose + H2O | - |
Aspergillus niger | alpha-D-glucopyranose + beta-D-fructofuranose | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.7 | 50 | 60 | immobilized enzyme | Aspergillus niger |
| 3.2.1.7 | 60 | - |
free enzyme | Aspergillus niger |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.7 | 4 | - |
immobilized enzyme | Aspergillus niger |
| 3.2.1.7 | 4.5 | - |
free enzyme | Aspergillus niger |
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Release 2023.1 (January 2023)
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