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Literature summary extracted from

  • Kim, D.; Lee, G.; Chang, M.; Park, J.; Chung, Y.; Lee, S.; Lee, T.K.
    Purification and biochemical characterization of insoluble acid invertase (INAC-INV) from pea seedlings (2011), J. Agric. Food Chem., 59, 11228-11233.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.26 CuSO4 6.2 mM, 50% inhibition Pisum sativum
3.2.1.26 additional information not inhibitory: HgCl2 Pisum sativum

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.26 4.41
-
 sucrose pH 6.5, 37°C, hyperbolic saturation kinetics Pisum sativum

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.26 69000
-
 x * 69000, SDS-PAGE Pisum sativum

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.26 Pisum sativum
-
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.26 melizitose + H2O 4.5% of the activity with sucrose Pisum sativum ?
-
 ?
3.2.1.26 additional information no substrate: trehalose Pisum sativum ?
-
 ?
3.2.1.26 raffinose + H2O 13.5% of the activity with sucrose Pisum sativum D-fructose + melibiose
-
 ?
3.2.1.26 sucrose + H2O
-
 Pisum sativum beta-D-fructose + alpha-D-glucose
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.26 ? x * 69000, SDS-PAGE Pisum sativum

Synonyms

EC Number Synonyms Comment Organism
3.2.1.26 acid invertase
-
 Pisum sativum
3.2.1.26 INAC-INV
-
 Pisum sativum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.26 45
-
-
 Pisum sativum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.26 4
-
-
 Pisum sativum

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.26 3.5 7
-
 Pisum sativum

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.2.1.26 Pisum sativum
-
-
 8