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Literature summary extracted from

  • Rocha, J.R.; Catana, R.; Ferreira, B.S.; Cabral, J.M.; Fernandes, P.
    Design and characterization of an enzyme system for inulin hydrolysis (2005), Food Chem., 95, 77-82.
No PubMed abstract available

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.7 Aspergillus niger
-
commercial preparation of inulinases
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.7 immobilized onto Amberlite IRC 50 Aspergillus niger

Synonyms

EC Number Synonyms Comment Organism
3.2.1.7 Fructozyme L
-
Aspergillus niger

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.7 50
-
immobilized enzyme Aspergillus niger
3.2.1.7 55
-
free enzyme Aspergillus niger

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.7 4.5
-
free enzyme Aspergillus niger
3.2.1.7 5.5
-
immobilized enzyme Aspergillus niger