3.1.1.20: tannase
This is an abbreviated version!
For detailed information about tannase, go to the full flat file.
Word Map on EC 3.1.1.20
-
3.1.1.20
-
gallic
-
tannic
-
aspergillus
-
niger
-
gallate
-
plantarum
-
submerged
-
solid-state
-
food industry
-
catechin
-
pectinase
-
biotechnology
-
tannery
-
gallotannins
-
galloylated
-
hydrolysable
-
paecilomyces
-
feruloyl
-
tannin-rich
-
1-propanol
-
depside
-
emblica
-
pentosus
-
synthesis
-
variotii
-
degradation
-
industry
-
medicine
-
agriculture
-
brewing
-
nutrition
- 3.1.1.20
-
gallic
-
tannic
- aspergillus
- niger
- gallate
- plantarum
-
submerged
-
solid-state
- food industry
- catechin
- pectinase
- biotechnology
-
tannery
- gallotannins
-
galloylated
-
hydrolysable
-
paecilomyces
-
feruloyl
-
tannin-rich
- 1-propanol
-
depside
- emblica
- pentosus
- synthesis
- variotii
- degradation
- industry
- medicine
- agriculture
- brewing
- nutrition
Reaction
Synonyms
An04g04430, AoTanA, AotanB, ATAN1, depsidase, fungal tannase, gallotannin-degrading esterase, GALLO_1609, LP-tan, plant tannase, TAH, TAH I, TAH II, tan A, Tan410, tan7, TanA, TanB, tanBLP, TanLpl, tannase, tannase I, tannase II, tannin acyl hydrolase, tannin acyl-hydrolase, tannin acylhydrolase, tannin-acyl-hydrolase, TanSg1, yeast tannase
ECTree
3.1.1.20 tannaseAdvanced search results
results (
results (Temperature Stability
Temperature Stability on EC 3.1.1.20 - tannase
Please wait a moment until all data is loaded. This message will disappear when all data is loaded.
top
TEMPERATURE STABILITY 
ORGANISM
UNIPROT
COMMENTARY 
LITERATURE
20 - 60
22 - 65
-
the enzyme is quite unstable, losing about 50% of its activity after a 5 min incubation between 22 and 30°C, about 60% at 37°C, and is almost inactive after 5 min at 65°C
22 - 90
-
the enzyme is very stable in the temperature range of 22-50°C for up to 70 h and has a half-life of about 72 h at 90°C
25 - 55
25 - 90
-
at 25°C crude and immobilized enzyme show 78% and 81% relative activity while purified tannase has a relative activity of 70% at this temperature, at 80°C more than 50% relative activity is observed in crude and immobilized tannase while 45% in purified form, at 90°C crude and immobilized enzyme retain 23% and 31% relative activity while purified tannase shows a relative activity of only 11%
30
30 - 45
30 - 50
30 - 60
30 - 70
4 - 45
40
40 - 50
40 - 60
40 - 70
purified native enzyme, the calculated half-life times at 40, 45, 50, 55, 60, and 70°C are 955.15, 142.0, 30.28, 17.88, 8.23, and 2.95 min, respectively, determination of thermodynamic parameters for irreversible thermal inactivation at 40-70°C
45 - 50
-
purified native enzyme, loses 50% activity after 120 min, the half-life is 60 min
45 - 55
the enzyme retains more than 50% activity between 25 and 45°C but the activity drops off markedly above 45°C
45 - 65
-
the protein dramatically loses its activity after 30 min at 65°C. However, the enzyme keeps more than 70% activity after 30 min of incubation at 55°C. The enzyme shows about 50 and 25% of the maximal activity after 6 and 18 h of incubation at 45°C, respectively
50
50 - 60
Hyalopus sp.
-
60°C: heat stable for 10 min. 50°C: heat stable for 30 min, loses only 4% of its activity even after 60 min
50 - 70
-
half-lives of the enzyme at 50, 60, and 70°C are 281, 25, and 4 min, respectively
60
60 - 70
-
solid-state fermentation tannase and submerged fermentation tannase are stable at 60°C for 1 h incubation retaining around 90% of activity. Both purified tannases lose the activity at 80°C, nevertheless, the submerged fermentation tannase only loses 20% of activity at 70°C for 1 h incubation and solid-state fermentation tannase retaining 30% of activity at the same condition
60 - 80
-
the immobilized enzyme has a half life of 24 h at 80°C at pH 5.0 and is stable from 60 to 75°C
65
70
70 - 80
additional information
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
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
30
-
purified native enzyme, maintains 80% of its initial activity when incubated at 30°C for 60 min
30 - 45
-
at 30°C the enzyme is totally stable between pH 3.0 and 8.0 for 2 h, the enzyme is stable up to 45°C
30 - 70
the enzyme is stable only at 30°C for 24 h, retaining about 60% activity. The residual activity is 72% at 40°C for 2 h, 54% at 50°C for 6 h, 53% at 60°C for 4 h, and 72% at 70°C for 1 h
30 - 70
-
purified native enzyme, thermostable within the temperature range 30-70°C, 30 min
40
-
significant decrease in thermal stability at temperatures above 40°C
40
-
the intracellular enzyme of the submerged fermentation is highly unstable above
40
purified extracellular recombinant enzyme, pH 6.0, 60 min, stable up to
40 - 50
-
the enzyme is stable up to 40°C. Native enzyme retains more than 70% of ist activity after incubation at 50°C for 60 min, whereas the residual activity of recombinant enzyme is approximately 40% after treatment at 50°C for 60 min
40 - 50
the enzyme is stable below 40°C, as after prolonged incubation time it does not show obvious loss of activity under the standard conditions. However, the enzyme keeps only 47% of its activity after incubation at 50°C for 12 h
40 - 60
-
after 12 h incubation, above 95% activity is retained at 40°C, while the enzyme retains more than 60% of its activity at 60°C
40 - 60
-
the enzyme is stable at temperatures between 40 and 60°C but loses all activity at 90-100°C
50
-
88% of the activity retained, extracellular enzyme produced in the solid-state fermentation
50
-
half-life of free enzyme: 90 min, half-life of immobilized enzyme: 120 min
50
-
the immobilized enzyme retains about 75% of its initial activity after incubation at 50°C for 4 h, whereas the free enzyme retains 50% of its initial activity when exposed to the same condition
60
-
83% of the activity retained, extracellular enzyme produced in the solid-state fermentation
60
-
half-life of free enzyme: 18 min, half-life of immobilized enzyme: 40 min
70
-
use of heat mutant results in increased thermostability with optimal activity. The mutagenesis confers increased thermostability up to 70°C till 60 min, with 82.7% residual tannase activity
70
-
half-life of free enzyme: 8 min at, half-life of immobilized enzyme: 25 min
