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Literature summary for 3.2.1.22 extracted from
- Alpha-galactosidase and invertase from Penicillium chrysogenum sp.23 Purification, characteristics and hydrolysis of raffinose (2017), Bulg. Chem. Commun., 49, 101-106 .
No PubMed abstract available
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| raffinose + H2O | Penicillium chrysogenum sp. 23 | - |
D-fructose + ? | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Penicillium chrysogenum sp. 23 | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| DEAE-cellulose column chromatography and Sephadex G-100 gel filtration | Penicillium chrysogenum sp. 23 |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 0.46 | - |
lyophilized extract, at pH 5.5 and 50°C | Penicillium chrysogenum sp. 23 |
| 30 | - |
after 65.2fold purification, at pH 5.5 and 50°C | Penicillium chrysogenum sp. 23 |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 4-nitrophenyl alpha-D-galactopyranoside + H2O | - |
Penicillium chrysogenum sp. 23 | 4-nitrophenol + alpha-D-galactopyranose | - |
? | |
| raffinose + H2O | - |
Penicillium chrysogenum sp. 23 | D-fructose + ? | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| alpha-Gal | - |
Penicillium chrysogenum sp. 23 |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
- |
Penicillium chrysogenum sp. 23 |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 25 | 60 | the enzyme is stable from 25 to 40°C for 24 h. At 45°C the activity falls to 80%, at 50°C to 72% and at 60°C the activity is completely lost | Penicillium chrysogenum sp. 23 |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 4.5 | 5 | - |
Penicillium chrysogenum sp. 23 |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 4.5 | 6 | the enzyme activity remains stable over a wide range of pH 4.5-6.0 for 24 h | Penicillium chrysogenum sp. 23 |
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Release 2023.1 (January 2023)
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