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 | -999 |
- |
Zymomonas mobilis levansucrase exists in two active forms, depending on the pH and ionic strength |
687775 |
| 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 | 4 |
6 |
the maximum enzymatic activity of the enzyme is obtained in the pH range of 5.0 to 6.0. The enzyme shows 60% activity at pH 4.0, while a significant loss in the enzyme's activity is observed towards the basic pH |
756953 |
| 2.4.1.10 | 4 |
6.2 |
pH 4.0: about 50% of the optimal activity, pH 6.2: about 50% of maximal activity. A pH above 7 leads to a complete inhibition of the levansucrase |
671507 |
| 2.4.1.10 | 5.5 |
6.5 |
the best pH range for activity is between 5.5 and 6.5. Above pH 8.0 the enzyme shows an almost complete inhibition |
756954 |
| 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 |
6.8 |
about half-maximal activity at pH 4.8 and pH 6.8 |
488330 |
| 2.4.1.10 | 4 |
7 |
the enzyme activity is greatly reduced at pH below 4.0 or above pH 7.0 |
757042 |
| 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 |
