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Literature summary extracted from
- Purification and characterization of an endoinulinase from Xanthomonas campestris pv. phaseoli KM 24 mutant (2015), Food Technol. Biotechnol., 53, 146-153 .
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.7 | additional information | - |
additional information | Lineweaver-Burk plot shows that the apparent Km and vmax values of the enzyme Xcp KM 24 when using inulin as a substrate are 1.15 mg/ml and 0.00015 mM/min, respectively, pH 6.0, 50°C | Xanthomonas phaseoli pv. phaseoli |
Localization
| EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|---|
| 3.2.1.7 | extracellular | - |
Xanthomonas phaseoli pv. phaseoli | - |
- |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.7 | Xanthomonas phaseoli pv. phaseoli | - |
mutant strain Xcp KM 24 | - |
| 3.2.1.7 | Xanthomonas phaseoli pv. phaseoli KM 24 | - |
mutant strain Xcp KM 24 | - |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.7 | enzyme Xcp KM 24 to homogeneity 1.74fold by ammonium sulfate fractionation and gel filtration | Xanthomonas phaseoli pv. phaseoli |
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 | 174.74 | - |
purified enzyme Xcp KM 24, pH 6.0, 50°C | Xanthomonas phaseoli pv. phaseoli |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.7 | inulin + H2O | thin layer chromatography analysis of reaction products formed during hydrolysis of inulin by purified endoinulinase | Xanthomonas phaseoli pv. phaseoli | 1,1,1-kestopentaose + 1-kestose | - |
? |  |
| 3.2.1.7 | inulin + H2O | thin layer chromatography analysis of reaction products formed during hydrolysis of inulin by purified endoinulinase | Xanthomonas phaseoli pv. phaseoli KM 24 | 1,1,1-kestopentaose + 1-kestose | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.7 | ? | x * 55000, SDS-PAGE | Xanthomonas phaseoli pv. phaseoli |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.2.1.7 | endoinulinase | - |
Xanthomonas phaseoli pv. phaseoli |
| 3.2.1.7 | Xcp KM 24 | - |
Xanthomonas phaseoli pv. phaseoli |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.7 | 50 | - |
enzyme Xcp KM 24 | Xanthomonas phaseoli pv. phaseoli |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.7 | 30 | 80 | 50% of maximal activity at 30°C and 55°C, 30% at 70°C, about 5% at 80°C, inactivation at 90°C | Xanthomonas phaseoli pv. phaseoli |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.7 | 50 | - |
purified enzyme Xcp KM 24, 90% activity remaining after 30 min, 45% after 120 min, inactivation after 180 min | Xanthomonas phaseoli pv. phaseoli |
| 3.2.1.7 | 60 | - |
purified enzyme Xcp KM 24, 60% activity remaining after 30 min, 15% after 120 min, inactivation after 180 min | Xanthomonas phaseoli pv. phaseoli |
| 3.2.1.7 | 70 | - |
purified enzyme Xcp KM 24, 30 min, 35% activity remaining, inactivation after 90 min | Xanthomonas phaseoli pv. phaseoli |
| 3.2.1.7 | 80 | - |
purified enzyme Xcp KM 24, inactivation within 25 min | Xanthomonas phaseoli pv. phaseoli |
| 3.2.1.7 | 90 | - |
purified enzyme Xcp KM 24, inactivation within 10 min | Xanthomonas phaseoli pv. phaseoli |
Turnover Number [1/s]
| EC Number | Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.7 | 0.0024 | - |
inulin | enzyme Xcp KM 24, pH 6.0, 50°C | Xanthomonas phaseoli pv. phaseoli | |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.7 | 6 | - |
enzyme Xcp KM 24 | Xanthomonas phaseoli pv. phaseoli |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.7 | 4 | 9 | about 20% of maximal activity at pH 4.0 and pH 9.0, 30% at pH 8.0, maximal activity at pH 6.0 | Xanthomonas phaseoli pv. phaseoli |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.7 | 4 | - |
purified enzyme Xcp KM 24, 40% activity remaining after 30 min, 30% after 120 min, and 25% after 180 min | Xanthomonas phaseoli pv. phaseoli |
| 3.2.1.7 | 5 | - |
purified enzyme Xcp KM 24, 15% activity remaining after 30 min, below 10% after 120 min, and inactivation after 180 min | Xanthomonas phaseoli pv. phaseoli |
| 3.2.1.7 | 6 | - |
purified enzyme Xcp KM 24, 85% activity remaining after 30 min, 50% after 120 min, and 35% after 180 min | Xanthomonas phaseoli pv. phaseoli |
| 3.2.1.7 | 7 | - |
purified enzyme Xcp KM 24, 80% activity remaining after 30 min, 70% after 120 min, and 25% after 180 min | Xanthomonas phaseoli pv. phaseoli |
| 3.2.1.7 | 8 | - |
purified enzyme Xcp KM 24, 90% activity remaining after 30 in, 60% after 120 min, and 25% after 180 min | Xanthomonas phaseoli pv. phaseoli |
| 3.2.1.7 | 9 | - |
purified enzyme Xcp KM 24, 80% activity remaining after 30 min, 40% after 120 min, and 25% after 180 min | Xanthomonas phaseoli pv. phaseoli |
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