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 | 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 | 3 |
10 |
almost no activity under pH 3.0 and above pH 10.0 |
488313 |
2.4.1.10 | 3.5 |
8.3 |
pH 3.5: about 55% of maximal activity, pH 8.3: about 60% of maximal activity, levan synthesis |
672335 |
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 | 4 |
7 |
the enzyme activity is greatly reduced at pH below 4.0 or above pH 7.0 |
757042 |
2.4.1.10 | 4 |
8 |
activity range, free and immobilized enzymes |
702972 |