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Literature summary extracted from
- Enzymatic modification by tannase increases the antioxidant activity of green tea (2008), Food Res. Int., 41, 130-137.
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.1.1.20 | Aspergillus ficuum | - |
- |
- |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.1.20 | epicatechin gallate + H2O | - |
Aspergillus ficuum | gallic acid + epicatechin | - |
? |  |
| 3.1.1.20 | epigallocatechin gallate + H2O | - |
Aspergillus ficuum | gallic acid + epigallocatechin | - |
? | |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.1.1.20 | tannin acyl hydrolase | - |
Aspergillus ficuum |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.20 | 35 | - |
- |
Aspergillus ficuum |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.20 | 6 | - |
- |
Aspergillus ficuum |
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Release 2023.1 (January 2023)
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