Crystallization (Comment) | Organism |
---|---|
- |
Aspergillus niger |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
2.86 | - |
phenyl alpha-L-arabinofuranoside | - |
Athelia rolfsii |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
beet arabinan + H2O | Aspergillus niger | - |
L-arabinose + ? | - |
ir | |
beet arabinan + H2O | Athelia rolfsii | - |
L-arabinose + ? | - |
ir |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus niger | - |
- |
- |
Athelia rolfsii | - |
plant-pathogenic oxalate forming fungus, IFO 4878 | - |
Purification (Comment) | Organism |
---|---|
- |
Aspergillus niger |
- |
Athelia rolfsii |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
44 | - |
- |
Athelia rolfsii |
Storage Stability | Organism |
---|---|
30°C, purified enzyme at low pH values stable for 5 h to 20 days | Athelia rolfsii |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
1,5-L-arabinan + H2O | - |
Aspergillus niger | L-arabinose + ? | - |
ir | |
1,5-L-arabinan + H2O | - |
Athelia rolfsii | L-arabinose + ? | - |
ir | |
beet arabinan + H2O | - |
Aspergillus niger | L-arabinose + ? | - |
ir | |
beet arabinan + H2O | - |
Athelia rolfsii | L-arabinose + ? | - |
ir | |
phenyl alpha-L-arabinofuranoside + H2O | - |
Aspergillus niger | L-arabinose + phenol | - |
ir | |
phenyl alpha-L-arabinofuranoside + H2O | - |
Athelia rolfsii | L-arabinose + phenol | - |
ir |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
2.5 | - |
towards phenyl alpha-L-arabinofuranoside or beet arabinan | Athelia rolfsii |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
1.5 | 3 | - |
Athelia rolfsii |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
1.5 | 10 | acid stable, even after storage at pH 2 and 5°C for 72 h, 83% enzymic activity remains | Athelia rolfsii |