Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
fructan + H2O | Paenibacillus amylolyticus | - |
? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Paenibacillus amylolyticus | - |
- |
- |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
additional information | - |
the levanase preparation exhibited an activity of 1116 U/ml towards levan | Paenibacillus amylolyticus |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
fructan + H2O | - |
Paenibacillus amylolyticus | ? | - |
? | |
levan + H2O | commercial Erwinia herbicola levan and levan from Leuconostoc mesenteroides DSM 20343-fermented fava bean doughs, combined activity of exoinulinase/levanase | Paenibacillus amylolyticus | ? | - |
? | |
additional information | exo-beta-fructosidases, including exoinulinases (EC 3.2.1.80), can nonspecifically hydrolyze both beta-(2->1) and beta-(2->6)-linkages from the non-reducing end of fructooligosaccharides and fructans. In order to develop a specific analysis for levan in food matrices, a Paenibacillus amylolyticus endolevanase (EC 3.2.1.65) is combined with exoinulinase for levan hydrolysis achieving about 80% hydrolysis yield (19.1% for exoinulinase alone), method evaluation, and modelling. The levanase preparation exhibits an activity of 1116 U/ml towards levan and no activity towards inulin as determined by the reducing value method | Paenibacillus amylolyticus | ? | - |
? |
Synonyms | Comment | Organism |
---|---|---|
exoinulinase | - |
Paenibacillus amylolyticus |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
30 | - |
assay at | Paenibacillus amylolyticus |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
4 | - |
- |
Paenibacillus amylolyticus |