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Literature summary extracted from

  • Barbagallo, R.N.; Palmeri, R.; Fabiano, S.; Rapisarda, P.; Spagna, G.
    Characteristic of beta-glucosidase from Sicilian blood oranges in relation to anthocyanin degradation (2007), Enzyme Microb. Technol., 41, 570-575.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.21 D-glucose competitive inhibition Citrus sinensis
3.2.1.21 additional information no inhibition by fructose and ethanol Citrus sinensis

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.21 0.267
-
 4-nitrophenyl-beta-D-glucopyranoside pH 4.0, 30°C Citrus sinensis

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.21 55000
-
 x * 65000 + x * 55000, SDS-PAGE Citrus sinensis
3.2.1.21 65000
-
 x * 65000 + x * 55000, SDS-PAGE Citrus sinensis

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.21 cyanidin-3-O-beta-D-glucoside + H2O Citrus sinensis the enzyme is involved in anthocyanin metabolism, overview cyanidin + beta-D-glucose
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.21 Citrus sinensis
-
 Sicilian sweet orange, a variety known as blood orange: Tarocco
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.21 native enzyme partially from juice of ripe fruits by ammonium sulfate fractionation Citrus sinensis

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.21 fruit juice and pulp Citrus sinensis
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.21 additional information
-
 determination of the anthocyanin content of fruits at different stages of ripening, overview Citrus sinensis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.21 4-nitrophenyl beta-D-glucopyranoside + H2O
-
 Citrus sinensis 4-nitrophenol + beta-D-glucose
-
 ?
3.2.1.21 cyanidin-3-O-beta-D-glucoside + H2O
-
 Citrus sinensis cyanidin + beta-D-glucose
-
 ?
3.2.1.21 cyanidin-3-O-beta-D-glucoside + H2O the enzyme is involved in anthocyanin metabolism, overview Citrus sinensis cyanidin + beta-D-glucose
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.21 ? x * 65000 + x * 55000, SDS-PAGE Citrus sinensis

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.21 65
-
-
 Citrus sinensis

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.21 21 90
-
 Citrus sinensis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.21 5
-
-
 Citrus sinensis

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.21 2.5 8
-
 Citrus sinensis

Ki Value [mM]

EC Number Ki Value [mM] Ki Value maximum [mM] Inhibitor Comment Organism Structure
3.2.1.21 30.8
-
 D-glucose pH 4.0, 30°C Citrus sinensis