Literature summary for 3.2.1.8 extracted from

de Almeida, M.; Guimaraes, V.; Falkoski, D.; de Camargo, B.; Fontes-Santana, G.; Maitan-Alfenas, G.; de Rezende, S.
Purification and characterization of an invertase and a transfructosylase from Aspergillus terreus (2018), J. Food Biochem., 42, e12551.

No PubMed abstract available

Search for more literature for 3.2.1.8

Application

Application	Comment	Organism
food industry	application of the extremely thermo- and alkali-stable enzyme for preparation of prebiotic xylooligosaccharides	Bacillus subtilis

Cloned(Commentary)

Cloned (Comment)	Organism
-	Bacillus subtilis

Localization

Localization	Comment	Organism	GeneOntology No.	Textmining
extracellular	-	Bacillus subtilis	-	-

Molecular Weight [Da]

Molecular Weight [Da]	Molecular Weight Maximum [Da]	Comment	Organism
35000	-	SDS-PAGE	Bacillus subtilis

Organism

Organism	UniProt	Comment	Textmining
Bacillus subtilis	-	-	-
Bacillus subtilis DFR40	-	-	-

Purification (Commentary)

Purification (Comment)	Organism
-	Bacillus subtilis

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
xylan + H2O	-	Bacillus subtilis	xylose + xylotriose + xylotetraose	-	?
xylan + H2O	-	Bacillus subtilis DFR40	xylose + xylotriose + xylotetraose	-	?

Subunits

Subunits	Comment	Organism
?	x * 35000, SDS-PAGE	Bacillus subtilis

Temperature Optimum [°C]

Temperature Optimum [°C]	Temperature Optimum Maximum [°C]	Comment	Organism
100	-	-	Bacillus subtilis

Temperature Range [°C]

Temperature Minimum [°C]	Temperature Maximum [°C]	Comment	Organism
50	100	50°C: about 50% of maximal activity, 100°C: maximal activity	Bacillus subtilis

Temperature Stability [°C]

Temperature Stability Minimum [°C]	Temperature Stability Maximum [°C]	Comment	Organism
55	85	30 min, enzyme retains more than 70% of its initial activity	Bacillus subtilis

pH Optimum

pH Optimum Minimum	pH Optimum Maximum	Comment	Organism
9	-	-	Bacillus subtilis

pH Stability

pH Stability	pH Stability Maximum	Comment	Organism
4	12	18h, 4°C, stable	Bacillus subtilis

Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.

Release 2023.1 (January 2023)