EC Number   |
pH Minimum |
pH Maximum |
Reference |
|---|
   2.4.1.10 | -999 |
- |
15°C, 10% sucrose, pH 4.0-6.0: transfructosylation preferentially occurs and oligo- and polysaccharides are produced, pH 7.0-8.0: hydrolysis of sucrose is enhanced, oligosaccharides are produced rather than polysaccharides as transfructosylation products |
488312 |
| 2.4.1.10 | 4.2 |
9.2 |
26% and 18% decrease in levansucrase activity is noticed at pH 4.2 and 9.2, respectively |
757108 |
| 2.4.1.10 | 3 |
7.5 |
50% of the maximal activity are detected at pH 3 and pH 5.5, residual activity is measured at pH 7.5 |
684765 |
| 2.4.1.10 | 5 |
7 |
about 85% activity at pH 5.0, 100% activity at pH 6.0, about 70% activity at pH 7.0 |
757356 |
| 2.4.1.10 | 4.8 |
6.8 |
about half-maximal activity at pH 4.8 and pH 6.8 |
488330 |
| 2.4.1.10 | 4.4 |
6.8 |
activity range of free and immobilized enzymes, with higher activity of the immobilized enzyme, profiles, overview |
701567 |
| 2.4.1.10 | 4 |
8 |
activity range, free and immobilized enzymes |
702972 |
| 2.4.1.10 | 4 |
6 |
activity range, no activity below pH 3.5 and above pH 6.5, profile, overview |
736648 |
| 2.4.1.10 | 5.5 |
8 |
activity range, profile overview |
735894 |
| 2.4.1.10 | 3 |
10 |
almost no activity under pH 3.0 and above pH 10.0 |
488313 |
