Application | Comment | Organism |
---|---|---|
food industry | production of invert sugars and prebiotic compounds | [Candida] sake |
food industry | production of invert sugars and prebiotic compounds | Goffeauzyma gilvescens |
food industry | production of invert sugars and prebiotic compounds | Wickerhamomyces anomalus |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
78.6 | - |
sucrose | pH 5.0, 60°C | Wickerhamomyces anomalus |
Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
extracellular | - |
[Candida] sake | - |
- |
extracellular | - |
Goffeauzyma gilvescens | - |
- |
extracellular | - |
Wickerhamomyces anomalus | - |
- |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
101000 | - |
SDS-PAGE | Wickerhamomyces anomalus |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Goffeauzyma gilvescens | - |
- |
- |
Wickerhamomyces anomalus | P40912 | - |
- |
[Candida] sake | - |
- |
- |
Purification (Comment) | Organism |
---|---|
- |
Wickerhamomyces anomalus |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
sucrose + H2O | - |
Wickerhamomyces anomalus | beta-D-fructose + alpha-D-glucose | - |
? | |
sucrose + H2O | - |
[Candida] sake | fructose + alpha-D-glucose | - |
? | |
sucrose + H2O | - |
Goffeauzyma gilvescens | fructose + alpha-D-glucose | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | x * 101000, SDS-PAGE | Wickerhamomyces anomalus |
Synonyms | Comment | Organism |
---|---|---|
beta-D-fructofuranoside fructohydrolase | - |
[Candida] sake |
beta-D-fructofuranoside fructohydrolase | - |
Goffeauzyma gilvescens |
beta-D-fructofuranoside fructohydrolase | - |
Wickerhamomyces anomalus |
INV | - |
[Candida] sake |
INV | - |
Goffeauzyma gilvescens |
INV | - |
Wickerhamomyces anomalus |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
60 | - |
- |
Wickerhamomyces anomalus |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
10 | 70 | 10°C: 18% of maximal activity, 30°C: 28% of maximal activity, 70°C: about 30% of maximal activity | Wickerhamomyces anomalus |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
4 | 55 | 1 h, the enzyme retains at least 80% of its activity | Wickerhamomyces anomalus |
22 | - |
after 6 h of incubation the percentage of activity is 85% | Wickerhamomyces anomalus |
37 | - |
after 6 h of incubation the percentage of activity is 71% | Wickerhamomyces anomalus |
47 | - |
after 6 h of incubation the percentage of activity is 52% | Wickerhamomyces anomalus |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5 | - |
- |
Wickerhamomyces anomalus |