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Literature summary extracted from

  • Zakipour-Molkabadi, E.; Hamidi-Esfahani, Z.; Sahari, M.A.; Azizi, M.H.
    Improvement of strain Penicillium sp. EZ-ZH190 for tannase production by induced mutation (2013), Appl. Biochem. Biotechnol., 171, 1376-1389.
    View publication on PubMed

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.1.1.20 tannic acid + H2O Penicillium sp.
-
 gallate + D-glucose
-
 ?
3.1.1.20 tannic acid + H2O Penicillium sp. EZ-ZH390
-
 gallate + D-glucose
-
 ?
3.1.1.20 tannic acid + H2O Penicillium sp. EZ-ZH190
-
 gallate + D-glucose
-
 ?
3.1.1.20 tannic acid + H2O Penicillium sp. EZ-ZH290
-
 gallate + D-glucose
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.20 Penicillium sp.
-
-
-
3.1.1.20 Penicillium sp. EZ-ZH190
-
-
-
3.1.1.20 Penicillium sp. EZ-ZH290
-
-
-
3.1.1.20 Penicillium sp. EZ-ZH390
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.20 tannic acid + H2O
-
 Penicillium sp. gallate + D-glucose
-
 ?
3.1.1.20 tannic acid + H2O
-
 Penicillium sp. EZ-ZH390 gallate + D-glucose
-
 ?
3.1.1.20 tannic acid + H2O
-
 Penicillium sp. EZ-ZH190 gallate + D-glucose
-
 ?
3.1.1.20 tannic acid + H2O
-
 Penicillium sp. EZ-ZH290 gallate + D-glucose
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.1.1.20 tannin acyl hydrolase
-
 Penicillium sp.

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.20 35
-
-
 Penicillium sp.
3.1.1.20 40
-
-
 Penicillium sp.

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.20 25 55 the enzyme shows stability in the range of 25-45°C for 24 h retaining more than 79% residual activity at 25°C, 91.7% at 35°C, 70.75% at 40°C and more than 31% at 45°C. At 55°C, very low residual activity of 2.5% in partially purified tannase is observed after 24 h Penicillium sp.
3.1.1.20 25 55 the enzyme shows stability in the range of 25-45°C for 24 h retaining more than 80% residual activity at 25°C, 94.19% at 35°C, more than 92% at 40°C and more than 52% at 45°C. At 55°C, very low residual activity of 2.89% in partially purified tannase is observed after 24 h Penicillium sp.

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.20 5.5
-
-
 Penicillium sp.

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.1.1.20 3.5 6.5 at pH 3.5, the enzyme shows 3.6% and 2.7% residual activity after 24 h at 4°C and 22°C, respectively. At pH 4.0, the enzyme shows 34.8% and 24.1% residual activity after 24 h at 4°C and 22°C, respectively. At pH 4.5, the enzyme shows 63.6% and 52.3% residual activity after 24 h at 4°C and 22°C, respectively. At pH 5.0, the enzyme shows 82.5% and 77.7% residual activity after 24 h at 4°C and 22°C, respectively. At pH 5.5, the enzyme shows 96% and 81.2% residual activity after 24 h at 4°C and 22°C, respectively. At pH 6.0, the enzyme shows 82% and 76.4% residual activity after 24 h at 4°C and 22°C, respectively. At pH 6.5, the enzyme shows 44.7% and 35% residual activity after 24 h at 4°C and 22°C, respectively Penicillium sp.
3.1.1.20 3.5 6.5 at pH 3.5, the enzyme shows 9.2% and 7.7% residual activity after 24 h at 4°C and 22°C, respectively. At pH 4.0, the enzyme shows 81.8% and 76.1% residual activity after 24 h at 4°C and 22°C, respectively. At pH 4.5, the enzyme shows 86.8% and 78.7% residual activity after 24 h at 4°C and 22°C, respectively. At pH 5.0, the enzyme shows 87.3% and 82.5% residual activity after 24 h at 4°C and 22°C, respectively. At pH 5.5, the enzyme shows 98.1% and 89.1% residual activity after 24 h at 4°C and 22°C, respectively. At pH 6.0, the enzyme shows 82% and 76.5% residual activity after 24 h at 4°C and 22°C, respectively. At pH 6.5, the enzyme shows 34.9% and 15.2% residual activity after 24 h at 4°C and 22°C, respectively Penicillium sp.