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Literature summary for 3.2.1.17 extracted from

  • Miyauchi, K.; Matsumiya, M.; Mochizuki, A.
    Purification and characterization of lysozyme from purple washington clam Saxidomus purpuratus (2006), Fish. Sci., 72, 1300-1305.
No PubMed abstract available

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
12000
-
x * 12000, SDS-PAGE Saxidomus purpurata

Organism

Organism UniProt Comment Textmining
Saxidomus purpurata
-
-
-

Purification (Commentary)

Purification (Comment) Organism
-
Saxidomus purpurata

Source Tissue

Source Tissue Comment Organism Textmining
midgut gland
-
Saxidomus purpurata
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
p-nitrophenyl-N,N',N'',N''',N''''-pentaacetylchitopentaose + H2O
-
Saxidomus purpurata ?
-
?
peptidoglycan + H2O Micrococcus lysodeikticus cells Saxidomus purpurata ?
-
?

Subunits

Subunits Comment Organism
? x * 12000, SDS-PAGE Saxidomus purpurata

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50
-
-
Saxidomus purpurata

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
20 90 20°C: about 50% of maximal activity, 90°C: about 30% of maximal activity Saxidomus purpurata

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
20 90 stable temperature-range Saxidomus purpurata
90
-
30 min, 55% loss of activity Saxidomus purpurata

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5.2
-
-
Saxidomus purpurata

pH Range

pH Minimum pH Maximum Comment Organism
4.8 6.2 more than 50% activity in the pH range Saxidomus purpurata

pH Stability

pH Stability pH Stability Maximum Comment Organism
4.8 6.8 stable pH-range Saxidomus purpurata