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Literature summary for 3.2.1.26 extracted from
- ISOLATION AND IDENTIFICATION OF A NOVEL ASPERGILLUS JAPONICUS JN19 PRODUCING ?-FRUCTOFURANOSIDASE AND CHARACTERIZATION OF THE ENZYME (2006), J. Food Biochem., 30, 641-658.
Activating Compound
| Activating Compound | Comment | Organism | Structure |
|---|---|---|---|
| carboxymethylcellulose | 33.17% increase of activity at 0.5 mM | Aspergillus japonicus | |
| K2HPO4 | 0.05% (w/v) KH2PO4 stimulates the production of FFase to 18% | Aspergillus japonicus |  |
| MgSO4 | 119.76% increase of activity at 0.5 mM | Aspergillus japonicus | |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| AgCl | 47.08% residual activity at 0.5 mM | Aspergillus japonicus | |
| Al2(SO4)3 | 18.35% residual activity at 0.5 mM | Aspergillus japonicus | |
| CaCl2 | 72.27% residual activity at 0.5 mM | Aspergillus japonicus | |
| CuSO4 | complete inhibition at 0.5 mM | Aspergillus japonicus | |
| EDTA | 12.34% residual activity at 0.2% (w/v) | Aspergillus japonicus | |
| FeSO4 | 25.29% residual activity at 0.5 mM | Aspergillus japonicus | |
| KCl | 70% residual activity at 0.5 mM | Aspergillus japonicus | |
| MnSO4 | 96.12% residual activity at 0.5 mM | Aspergillus japonicus | |
| polyethylene ethanol | 65.48% residual activity at 0.5% (v/v) | Aspergillus japonicus | |
| Tween 80 | 46.76% residual activity at 0.2% (v/v) | Aspergillus japonicus | |
| ZnSO4 | 65.6% residual activity at 0.5 mM | Aspergillus japonicus | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 60000 | - |
SDS-PAGE | Aspergillus japonicus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus japonicus | - |
- |
- |
| Aspergillus japonicus JN19 | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| ammonium sulfate fractionation, DEAE-Sephadex A-25 column chromatography, and Sephacryl S-200 gel filtration | Aspergillus japonicus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 1-kestose + H2O | - |
Aspergillus japonicus | ? | - |
? | |
| 1-kestose + H2O | - |
Aspergillus japonicus JN19 | ? | - |
? | |
| nystose + H2O | - |
Aspergillus japonicus | ? | - |
? | |
| nystose + H2O | - |
Aspergillus japonicus JN19 | ? | - |
? | |
| raffinose + H2O | - |
Aspergillus japonicus | D-fructose + melibiose | - |
? | |
| raffinose + H2O | - |
Aspergillus japonicus JN19 | D-fructose + melibiose | - |
? | |
| sucrose + H2O | - |
Aspergillus japonicus | D-glucose + D-fructose | - |
? | |
| sucrose + H2O | - |
Aspergillus japonicus JN19 | D-glucose + D-fructose | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| Ffase | - |
Aspergillus japonicus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | 80 | the activity slowly decreases at 60°C, drops significantly at 70°C, and is almost wholly lost at 80°C | Aspergillus japonicus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5 | 6 | - |
Aspergillus japonicus |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4 | 6 | - |
Aspergillus japonicus |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 4 | 7 | activity significantly declines below pH 4.0 or over pH 7.0 | Aspergillus japonicus |
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