Literature summary extracted from

Jegou, S.; Conreux, A.; Villaume, S.; Hovasse, A.; Schaeffer, C.; Cilindre, C.; Van Dorsselaer, A.; Jeandet, P.
One step purification of the grape vacuolar invertase (2009), Anal. Chim. Acta, 638, 75-78.

Localization

EC Number	Localization	Comment	Organism	GeneOntology No.	Textmining
3.2.1.26	vacuole	-	Vitis vinifera	5773	-

Molecular Weight [Da]

EC Number	Molecular Weight [Da]	Molecular Weight Maximum [Da]	Comment	Organism
3.2.1.26	71000	-	theoretical from nanoLC-chip-MS/MS analysis	Vitis vinifera

Organism

EC Number	Organism	UniProt	Comment	Textmining
3.2.1.26	Vitis vinifera	-	Chardonnay, Champagne	-

Purification (Commentary)

EC Number	Purification (Comment)	Organism
3.2.1.26	centrifugation of must and filtration through 0.45 micrometre membrane, dialysation against distilled water, ultrafiltration with hydrophilic polysulfone membrane with 10 kDa cutoff, concentrate freeze-dried, solubilized in 50 mM Tris-HCl buffer, pH 7.5, purified on Q-Sepharose Fast Flow anion exchange column, gradient of 0-500 mM NaCl in buffer, fractions of around 60 kDa pooled and desalted	Vitis vinifera

Source Tissue

EC Number	Source Tissue	Comment	Organism	Textmining
3.2.1.26	fruit	-	Vitis vinifera	-

Synonyms

EC Number	Synonyms	Comment	Organism
3.2.1.26	beta-D-fructofuranoside fructohydrolase	-	Vitis vinifera
3.2.1.26	vacuolar invertase 1	-	Vitis vinifera

pI Value

EC Number	Organism	Comment	pI Value Maximum	pI Value
3.2.1.26	Vitis vinifera	calculated from sequence	-	4.6

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Release 2023.1 (January 2023)