Literature summary for 3.1.1.20 extracted from
Battestin, V.; Macedo, G.A.
Effects of temperature, pH and additives on the activity of tannase produced by Paecilomyces variotii (2007), Electron. J. Biotechnol., 10, 191-199.
No PubMed abstract available
Application
Application |
Comment |
Organism |
food industry |
the enzyme could find potential use in the food-processing industry |
Paecilomyces variotii |
Inhibitors
Inhibitors |
Comment |
Organism |
Structure |
2-mercaptoethanol |
41% inhibition at 1 mM |
Paecilomyces variotii |
|
4-Aminobenzoic acid |
25% inhibition at 1 mM |
Paecilomyces variotii |
|
cysteine |
38% inhibition at 1 mM |
Paecilomyces variotii |
|
EDTA |
38% inhibition at 1 mM |
Paecilomyces variotii |
|
additional information |
no inhibition at 1 mM iodoacetamide |
Paecilomyces variotii |
|
N-bromosuccinimide |
29% inhibition at 1 mM |
Paecilomyces variotii |
|
Sodium azide |
36% inhibition at 1 mM |
Paecilomyces variotii |
|
Sodium bisulfite |
25% inhibition at 1 mM |
Paecilomyces variotii |
|
Triton X-100 |
48% inhibition at 1% v/v |
Paecilomyces variotii |
|
Tween 20 |
30% inhibition at 1% v/v |
Paecilomyces variotii |
|
Tween 80 |
30% inhibition at 1% v/v |
Paecilomyces variotii |
|
KM Value [mM]
KM Value [mM] |
KM Value Maximum [mM] |
Substrate |
Comment |
Organism |
Structure |
0.00061 |
- |
Tannic acid |
pH 5.5, 60°C |
Paecilomyces variotii |
|
Natural Substrates/ Products (Substrates)
Natural Substrates |
Organism |
Comment (Nat. Sub.) |
Natural Products |
Comment (Nat. Pro.) |
Rev. |
Reac. |
tannic acid + H2O |
Paecilomyces variotii |
- |
gallate + ? |
- |
? |
|
Organism
Organism |
UniProt |
Comment |
Textmining |
Paecilomyces variotii |
- |
a strain isolated in Sao Paulo, Brazil |
- |
Purification (Commentary)
Purification (Comment) |
Organism |
native enzyme partially 10fold by ammonium sulfate precipitation followed by anion exchange chromatography |
Paecilomyces variotii |
Specific Activity [micromol/min/mg]
Specific Activity Minimum [µmol/min/mg] |
Specific Activity Maximum [µmol/min/mg] |
Comment |
Organism |
5.6 |
- |
purified native enzyme |
Paecilomyces variotii |
Substrates and Products (Substrate)
Substrates |
Comment Substrates |
Organism |
Products |
Comment (Products) |
Rev. |
Reac. |
tannic acid + H2O |
- |
Paecilomyces variotii |
gallate + ? |
- |
? |
|
Temperature Optimum [°C]
Temperature Optimum [°C] |
Temperature Optimum Maximum [°C] |
Comment |
Organism |
50 |
- |
- |
Paecilomyces variotii |
Temperature Range [°C]
Temperature Minimum [°C] |
Temperature Maximum [°C] |
Comment |
Organism |
20 |
80 |
purified enzyme, 20% of maximal activity at 20°C and at 80°C, 50% of maximal activity at 40°C and at 65°C, maximal activity at 50°C |
Paecilomyces variotii |
Temperature Stability [°C]
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Comment |
Organism |
20 |
50 |
purified enzyme, fully stable |
Paecilomyces variotii |
65 |
- |
purified enzyme, 50% of maximal activity |
Paecilomyces variotii |
70 |
80 |
purified enzyme, 20% of maximal activity |
Paecilomyces variotii |
90 |
- |
purified enzyme, inactivation |
Paecilomyces variotii |
pH Optimum
pH Optimum Minimum |
pH Optimum Maximum |
Comment |
Organism |
4.5 |
6.5 |
purified enzyme, 70% of maximal activity at pH 4.5, maximal activity at pH 5.5, and 80% of maximal activity at pH 6.5 |
Paecilomyces variotii |
pH Stability
pH Stability |
pH Stability Maximum |
Comment |
Organism |
3.5 |
8.5 |
purified enzyme, 40% of maximal activity at pH 3.5, maximal activity at pH 5.5, and 20% of maximal activity at pH 8.5 |
Paecilomyces variotii |