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Literature summary extracted from
- Characterization of thermo-stable endoinulinase from a new strain Bacillus smithii T7 (2008), Appl. Biochem. Biotechnol., 157, 498-506.
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.2.1.7 | industry | Bacillus smithii T7 is a new thermophilic bacterium that can highly produce endoinulinase. The higher temperature optimum and greater thermostability of Bacillus smithii T7 are the desirable features for industrial production of inulinase that shall be a potential heat-resistant enzyme candidate for commercial use and enzyme functional research | Bacillus smithii |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.7 | 4.17 | - |
inulin | - |
Bacillus smithii |  |
| 3.2.1.7 | 5.75 | - |
raffinose | - |
Bacillus smithii | |
| 3.2.1.7 | 32.7 | - |
sucrose | - |
Bacillus smithii | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.7 | Bacillus smithii | - |
- |
- |
| 3.2.1.7 | Bacillus smithii T7 | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.7 | from the extracellular extract, by gel filtration, 31.4fold purified | Bacillus smithii |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.7 | 35.22 | - |
crude extract | Bacillus smithii |
| 3.2.1.7 | 1105 | - |
31.4fold purified enzyme | Bacillus smithii |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.7 | inulin + H2O | broad substrate specificity, but greater affinity for inulin substrate | Bacillus smithii | ? | - |
? | |
| 3.2.1.7 | inulin + H2O | broad substrate specificity, but greater affinity for inulin substrate | Bacillus smithii T7 | ? | - |
? | |
| 3.2.1.7 | raffinose + H2O | - |
Bacillus smithii | D-fructose + ? | - |
? | |
| 3.2.1.7 | raffinose + H2O | - |
Bacillus smithii T7 | D-fructose + ? | - |
? | |
| 3.2.1.7 | sucrose + H2O | - |
Bacillus smithii | alpha-D-glucopyranose + beta-D-fructofuranose | - |
? | |
| 3.2.1.7 | sucrose + H2O | - |
Bacillus smithii T7 | alpha-D-glucopyranose + beta-D-fructofuranose | - |
? | |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.2.1.7 | endoinulinase | - |
Bacillus smithii |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.7 | 70 | - |
- |
Bacillus smithii |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.7 | 70 | - |
half life of the endoinulinase is 9 h and 2.5 h at 70°C and 80°C, respectively | Bacillus smithii |
Turnover Number [1/s]
| EC Number | Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.7 | 0.1377 | - |
sucrose | - |
Bacillus smithii | |
| 3.2.1.7 | 0.5 | - |
raffinose | - |
Bacillus smithii | |
| 3.2.1.7 | 3.33 | - |
inulin | calculatedas fructose units released from inulin | Bacillus smithii | |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.7 | 4.5 | - |
- |
Bacillus smithii |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.7 | 4 | 8 | - |
Bacillus smithii |
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