EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.11 | Urea | 104.09% activity at 1 mM | Aspergillus allahabadii |
EC Number | Application | Comment | Organism |
---|---|---|---|
3.2.1.11 | food industry | the enzyme is used for dextran elimination in sugar production process | Aspergillus allahabadii |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.11 | Al3+ | 92.2% residual activity at 10 mM | Aspergillus allahabadii | |
3.2.1.11 | Cu2+ | 78.62% residual activity at 10 mM | Aspergillus allahabadii | |
3.2.1.11 | EDTA | 91.76% residual activity at 10 mM | Aspergillus allahabadii | |
3.2.1.11 | Fe2+ | 98.71% residual activity at 10 mM | Aspergillus allahabadii | |
3.2.1.11 | Mg2+ | 94.4% residual activity at 10 mM | Aspergillus allahabadii | |
3.2.1.11 | SDS | 91.08% residual activity at 10 mM | Aspergillus allahabadii | |
3.2.1.11 | Tris | 91.29% residual activity at 10 mM | Aspergillus allahabadii | |
3.2.1.11 | Zn2+ | 94.26% residual activity at 10 mM | Aspergillus allahabadii |
EC Number | Metals/Ions | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.11 | Al3+ | 102.62% activity at 1 mM | Aspergillus allahabadii | |
3.2.1.11 | Ca2+ | 116.54% activity at 5 mM | Aspergillus allahabadii | |
3.2.1.11 | Co2+ | 129.42% activity at 5 mM | Aspergillus allahabadii | |
3.2.1.11 | Fe2+ | 104.53% activity at 1 mM | Aspergillus allahabadii | |
3.2.1.11 | Mn2+ | 167.32% activity at 1 mM | Aspergillus allahabadii |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.11 | dextran + H2O | Aspergillus allahabadii | the enzyme only has specificity to the alpha(1->6) glycosidic bond of dextran | isomaltooligosaccharides | - |
? | |
3.2.1.11 | dextran + H2O | Aspergillus allahabadii X26 | the enzyme only has specificity to the alpha(1->6) glycosidic bond of dextran | isomaltooligosaccharides | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.11 | Aspergillus allahabadii | - |
- |
- |
3.2.1.11 | Aspergillus allahabadii X26 | - |
- |
- |
EC Number | Posttranslational Modification | Comment | Organism |
---|---|---|---|
3.2.1.11 | glycoprotein | - |
Aspergillus allahabadii |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.2.1.11 | ammonium sulfate precipitation and Sephacryl S-300 HR gel filtration | Aspergillus allahabadii |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.11 | dextran + H2O | the enzyme only has specificity to the alpha(1->6) glycosidic bond of dextran | Aspergillus allahabadii | isomaltooligosaccharides | - |
? | |
3.2.1.11 | dextran + H2O | the enzyme only has specificity to the alpha(1->6) glycosidic bond of dextran | Aspergillus allahabadii X26 | isomaltooligosaccharides | - |
? | |
3.2.1.11 | dextran T10 + H2O | 88.64% activity compared to dextran T250 | Aspergillus allahabadii | isomaltose + isomaltotriose + isomaltooligosaccharides | - |
? | |
3.2.1.11 | dextran T10 + H2O | 88.64% activity compared to dextran T250 | Aspergillus allahabadii X26 | isomaltose + isomaltotriose + isomaltooligosaccharides | - |
? | |
3.2.1.11 | dextran T2000 + H2O | 87.48% activity compared to dextran T250 | Aspergillus allahabadii | isomaltose + isomaltotriose + isomaltooligosaccharides | - |
? | |
3.2.1.11 | dextran T2000 + H2O | 87.48% activity compared to dextran T250 | Aspergillus allahabadii X26 | isomaltose + isomaltotriose + isomaltooligosaccharides | - |
? | |
3.2.1.11 | dextran T250 + H2O | 100% activity | Aspergillus allahabadii | isomaltose + isomaltotriose + isomaltooligosaccharides | - |
? | |
3.2.1.11 | dextran T250 + H2O | 100% activity | Aspergillus allahabadii X26 | isomaltose + isomaltotriose + isomaltooligosaccharides | - |
? | |
3.2.1.11 | dextran T500 + H2O | 90.78% activity compared to dextran T250 | Aspergillus allahabadii | isomaltose + isomaltotriose + isomaltooligosaccharides | - |
? | |
3.2.1.11 | dextran T60-90 + H2O | 90.19% activity compared to dextran T250 | Aspergillus allahabadii | isomaltose + isomaltotriose + isomaltooligosaccharides | - |
? | |
3.2.1.11 | additional information | no activity with starch, cellulose, glycol chitin, chitin, Sephadex G10, sucrose, and maltose | Aspergillus allahabadii | ? | - |
? | |
3.2.1.11 | additional information | no activity with starch, cellulose, glycol chitin, chitin, Sephadex G10, sucrose, and maltose | Aspergillus allahabadii X26 | ? | - |
? | |
3.2.1.11 | Sephacryl S-300 + H2O | 4.02% activity compared to dextran T250 | Aspergillus allahabadii | ? | - |
? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
3.2.1.11 | ? | x * 66000, SDS-PAGE | Aspergillus allahabadii |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.2.1.11 | alpha-1,6-D-glucan-6-glucanohydrolase | - |
Aspergillus allahabadii |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.11 | 55 | - |
- |
Aspergillus allahabadii |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.11 | 25 | 65 | the enzyme activity successively increases with temperature from 25 to 55°C. Rising the temperatures from 55 to 60 and 65°C results in a decrease in enzyme activity by 25% and 66%, respectively | Aspergillus allahabadii |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.11 | 20 | 75 | the enzyme exhibits thermostability in the range of 20-50°C over an incubation period of 1.5 h. The enzyme loses more than 50% activity at 55°C and 100% activity over the range of 60-75°C. The half-life at 55°C is 52 min | Aspergillus allahabadii |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.11 | 5.8 | - |
- |
Aspergillus allahabadii |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.11 | 5 | 9 | the enzyme exhibits stability with more than 80% relative activity at pH 5.0-9.0 | Aspergillus allahabadii |