Application | Comment | Organism |
---|---|---|
food industry | the enzyme improves the elimination of coffee mucilage | Aspergillus tubingensis |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
2-mercaptoethanol | - |
Aspergillus tubingensis | |
Al3+ | 82% inhibition | Aspergillus tubingensis | |
Co2+ | 82% inhibition | Aspergillus tubingensis | |
Cu2+ | strong inhibition of 90% | Aspergillus tubingensis | |
diethyldicarbonate | - |
Aspergillus tubingensis | |
EDTA | - |
Aspergillus tubingensis | |
Hg2+ | complete inhibition | Aspergillus tubingensis | |
iodoacetic acid | - |
Aspergillus tubingensis | |
Mg2+ | 40% inhibition | Aspergillus tubingensis | |
N-bromosuccinimide | strong inhibition of 98% | Aspergillus tubingensis | |
p-chloromercuribenzoate | - |
Aspergillus tubingensis | |
SDS | - |
Aspergillus tubingensis | |
Zn2+ | 47% inhibition | Aspergillus tubingensis |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Ba2+ | 30% activation | Aspergillus tubingensis | |
Ca2+ | 62% activation | Aspergillus tubingensis | |
Mn2+ | 24% activation | Aspergillus tubingensis | |
additional information | no effct by DTT | Aspergillus tubingensis |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + H2O | Aspergillus tubingensis | coffee pectin | ? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus tubingensis | P19805 | - |
- |
Purification (Comment) | Organism |
---|---|
native enzyme 5fold from solid-state fermentation on coffee pectin by ammonium sulfate fractionation, gel filtration, and anion exchange chromatography | Aspergillus tubingensis |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
additional information | screening for a strain that exhibits high level of enzyme activity on coffee pectin, culture method optimzation. Sucrose (2%) and sodium nitrate (3%) are the best carbon and nitrogen sources, respectively, in solid-state fermentation at pH 4.0 and 35°C | Aspergillus tubingensis | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
189.8 | - |
purified enzyme, pH 5.0, 50°C | Aspergillus tubingensis |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + H2O | coffee pectin | Aspergillus tubingensis | ? | - |
? | |
pectin + H2O | coffee pectin agar plate containing 2% crude pectin from coffee mucilage | Aspergillus tubingensis | ? | - |
? |
Synonyms | Comment | Organism |
---|---|---|
PGase | - |
Aspergillus tubingensis |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
60 | - |
- |
Aspergillus tubingensis |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | - |
purified enzyme, half-life is 4 h | Aspergillus tubingensis |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5 | - |
- |
Aspergillus tubingensis |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
3 | 7 | purified enzyme, 24 h, highly stable at | Aspergillus tubingensis |