Application | Comment | Organism |
---|---|---|
nutrition | enzymes may be candidates for processing of soybean milk to reduce its flatulence potencial | Aspergillus fumigatus |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
6.2 | - |
sucrose | enzyme form F-1 | Aspergillus fumigatus | |
7.6 | - |
raffinose | enzyme form F-1 | Aspergillus fumigatus | |
11.9 | - |
sucrose | enzyme form F-2 | Aspergillus fumigatus | |
16.7 | - |
raffinose | enzyme form F-2 | Aspergillus fumigatus |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus fumigatus | - |
- |
- |
Purification (Comment) | Organism |
---|---|
enzyme form F-1 | Aspergillus fumigatus |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
raffinose + H2O | - |
Aspergillus fumigatus | fructose + melibiose | - |
? | |
stachyose + H2O | - |
Aspergillus fumigatus | ? | - |
? | |
sucrose + H2O | - |
Aspergillus fumigatus | D-fructose + D-glucose | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
55 | 60 | - |
Aspergillus fumigatus |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
4.5 | 5.5 | - |
Aspergillus fumigatus |