2.4.1.10	additional information	-	15°C, 10% sucrose, pH 4.0-6.0: transfructosylation preferentially occurs and oligo- and polysaccharides are produced, pH 7.0-8.0: hydrolysis of sucrose is enhanced, oligosaccharides are produced rather than polysaccharides as transfructosylation products	488312	
2.4.1.10	additional information	-	Zymomonas mobilis levansucrase exists in two active forms, depending on the pH and ionic strength	687775	
2.4.1.10	3	7.5	50% of the maximal activity are detected at pH 3 and pH 5.5, residual activity is measured at pH 7.5	684765	
2.4.1.10	3	10	almost no activity under pH 3.0 and above pH 10.0	488313	
2.4.1.10	3.5	8.3	pH 3.5: about 55% of maximal activity, pH 8.3: about 60% of maximal activity, levan synthesis	672335	
2.4.1.10	4	6	activity range, no activity below pH 3.5 and above pH 6.5, profile, overview	736648	
2.4.1.10	4	6	the maximum enzymatic activity of the enzyme is obtained in the pH range of 5.0 to 6.0. The enzyme shows 60% activity at pH 4.0, while a significant loss in the enzyme's activity is observed towards the basic pH	756953	
2.4.1.10	4	6.2	pH 4.0: about 50% of the optimal activity, pH 6.2: about 50% of maximal activity. A pH above 7 leads to a complete inhibition of the levansucrase	671507	
2.4.1.10	4	7	the enzyme activity is greatly reduced at pH below 4.0 or above pH 7.0	757042	
2.4.1.10	4	8	activity range, free and immobilized enzymes	702972	
2.4.1.10	4	8.5	native and recombinant enzymes, 50% of maximal activity at pH 4.0 and pH 8.5	737179	
2.4.1.10	4	9	pH activity profile, overview	704960	
2.4.1.10	4.2	9.2	26% and 18% decrease in levansucrase activity is noticed at pH 4.2 and 9.2, respectively	757108	
2.4.1.10	4.4	6.8	activity range of free and immobilized enzymes, with higher activity of the immobilized enzyme, profiles, overview	701567	
2.4.1.10	4.8	6.8	about half-maximal activity at pH 4.8 and pH 6.8	488330	
2.4.1.10	5	7	about 85% activity at pH 5.0, 100% activity at pH 6.0, about 70% activity at pH 7.0	757356	
2.4.1.10	5	7	more than 60% activity between pH 5.0 and 7.0	756158	
2.4.1.10	5	8.4	recombinant enzyme	488341	
2.4.1.10	5.5	6.5	the best pH range for activity is between 5.5 and 6.5. Above pH 8.0 the enzyme shows an almost complete inhibition	756954	
2.4.1.10	5.5	8	activity range, profile overview	735894	
2.4.1.10	5.5	8.5	more than 50% activity between pH 5.5 and 8.5	757280	
2.4.1.10	5.6	7.6	the enzyme activity significantly decreases at pH values below 5.6 and above 7.6	678072	
2.4.1.10	5.6	7.6	wild-type, 50 mM Sorensen’s phosphate buffer at 37°C, containing 500 mM sucrose using an enzyme concentration of 7.36 mg/l	678072	
2.4.1.10	6	8.5	the enzyme remains relative activity in the pH range of from 6.5 to 8.0. The enzyme retains more than 80% of initial activity when pH varying from 6.0 to 7.5 at 45°C, but loses almost 60% transfructosylation activity when the pH shifts to lower than 5.5 or higher than 8.0	756945