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Literature summary for 3.2.1.26 extracted from

  • Kim, D.; Lee, G.; Chang, M.; Park, J.; Chung, Y.; Lee, S.; Lee, T.K.
    Purification and biochemical characterization of insoluble acid invertase (INAC-INV) from pea seedlings (2011), J. Agric. Food Chem., 59, 11228-11233.
    View publication on PubMed

Inhibitors

Inhibitors Comment Organism Structure
CuSO4 6.2 mM, 50% inhibition Pisum sativum
additional information not inhibitory: HgCl2 Pisum sativum

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
4.41
-
sucrose pH 6.5, 37°C, hyperbolic saturation kinetics Pisum sativum

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
69000
-
x * 69000, SDS-PAGE Pisum sativum

Organism

Organism UniProt Comment Textmining
Pisum sativum
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
melizitose + H2O 4.5% of the activity with sucrose Pisum sativum ?
-
?
additional information no substrate: trehalose Pisum sativum ?
-
?
raffinose + H2O 13.5% of the activity with sucrose Pisum sativum D-fructose + melibiose
-
?
sucrose + H2O
-
Pisum sativum beta-D-fructose + alpha-D-glucose
-
?

Subunits

Subunits Comment Organism
? x * 69000, SDS-PAGE Pisum sativum

Synonyms

Synonyms Comment Organism
acid invertase
-
Pisum sativum
INAC-INV
-
Pisum sativum

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
45
-
-
Pisum sativum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
4
-
-
Pisum sativum

pH Stability

pH Stability pH Stability Maximum Comment Organism
3.5 7
-
Pisum sativum

pI Value

Organism Comment pI Value Maximum pI Value
Pisum sativum
-
-
8