2.4.1.99: sucrose:sucrose fructosyltransferase
This is an abbreviated version!
For detailed information about sucrose:sucrose fructosyltransferase, go to the full flat file.
Word Map on EC 2.4.1.99
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2.4.1.99
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fructans
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fructan:fructan
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fructosyltransferases
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inulin
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1-kestose
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intybus
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invertases
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cichorium
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chicory
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sucrose:fructan
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6g-fructosyltransferase
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inulin-type
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1-exohydrolase
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tuberosus
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6g-fft
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fructooligosaccharides
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nystose
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tequilana
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levansucrase
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cerrado
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exohydrolases
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herbacea
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perenne
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taproot
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scolymus
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cynara
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oligofructans
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3.2.1.80
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beta-fructosidase
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synthesis
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agriculture
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nutrition
- 2.4.1.99
- fructans
-
fructan:fructan
- fructosyltransferases
- inulin
- 1-kestose
- intybus
- invertases
-
cichorium
- chicory
-
sucrose:fructan
- 6g-fructosyltransferase
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inulin-type
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1-exohydrolase
- tuberosus
- 6g-fft
- fructooligosaccharides
- nystose
- tequilana
- levansucrase
-
cerrado
-
exohydrolases
- herbacea
- perenne
- taproot
- scolymus
-
cynara
- oligofructans
-
3.2.1.80
- beta-fructosidase
- synthesis
- agriculture
- nutrition
Reaction
Synonyms
1-SST, 1-sucrose:sucrose fructosyltransferase, 6-SST, 6G-FFT2, fructooligosaccharide-producing extracellular enzyme, fructosyl-transferase, fructosyltransferase, sucrose 1F-, FST-1, FT1, FTA, SST, Suc:Suc 1-fructosyltransferase, sucrose 1F-fructosyltransferase, sucrose-sucrose 1-fructosyltransferase, sucrose: sucrose 1-fructosyltransferase, sucrose:sucrose 1-D-fructosyltransferase, sucrose:sucrose 1-fructosyltransferase, sucrose:sucrose 1F-beta-D-fructosyltransferase, sucrose:sucrose 6-fructosyltransferase, sucrose:sucrose fructosyltransferase, sucrose:sucrose-1-fructosyltransferase
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Temperature Stability
Temperature Stability on EC 2.4.1.99 - sucrose:sucrose fructosyltransferase
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30 - 50
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the half-life values of the enzyme incubated at 30, 40 and 50°C are more than 7 days, 74 h and 16 h, respectively. Temperatures higher than 55°C inactivated the enzyme. In the absence of methyl-alpha-D-glucopyranoside, the enzyme behaves significantly less thermostable (half-life of 42 min at 40°C in 100 mM sodium acetate buffer, pH 5.5)
45
60
66
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very stable at temperatures below 66°C, the half-life of the enzyme decreases very quickly at temperatures above 66°C
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10 min, residual activity is 52% at pH 4.6 and at pH 5.4, 37% at pH 4.0, 35% at pH 6.0 and 5% at pH 7.0
45
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pH 5.0-6.5, 50% loss of activity after 30 min, pH 4.0 and pH 8.0, more than 90% loss of activity after 30 min