Any feedback?
Literature summary for 3.5.1.2 extracted from
- Production of a novel salt-tolerant L-glutaminase from Bacillus amyloliquefaciens using agro-industrial residues and its application in chinese soy sauce fermentation (2013), Biotechnology, 12, 25-35.
No PubMed abstract available
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | the enzyme is used in soy sauce fermentation | Bacillus amyloliquefaciens |
General Stability
| General Stability | Organism |
|---|---|
| the enzyme shows high activity (68%) in the presence of 20% (w/v) NaCl | Bacillus amyloliquefaciens |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Al3+ | 46% residual activity at 1 mM | Bacillus amyloliquefaciens |  |
| Co2+ | 90% residual activity at 1 mM | Bacillus amyloliquefaciens | |
| dithiothreitol | complete inhibition at 1 mM | Bacillus amyloliquefaciens | |
| EDTA | 80% residual activity at 1 mM | Bacillus amyloliquefaciens | |
| Fe2+ | 92% residual activity at 1 mM | Bacillus amyloliquefaciens | |
| Mn2+ | 80% residual activity at 1 mM | Bacillus amyloliquefaciens | |
| NaN3 | complete inhibition at 1 mM | Bacillus amyloliquefaciens | |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| K+ | 110% activity at 1 mM | Bacillus amyloliquefaciens | |
| additional information | not influenced by Mg2+, Zn2+, and Ni2+ | Bacillus amyloliquefaciens |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 35000 | - |
x * 35000, SDS-PAGE | Bacillus amyloliquefaciens |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| L-glutamine + H2O | Bacillus amyloliquefaciens | - |
L-glutamate + NH3 | - |
? | |
| L-glutamine + H2O | Bacillus amyloliquefaciens Y-9 | - |
L-glutamate + NH3 | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Bacillus amyloliquefaciens | - |
- |
- |
| Bacillus amyloliquefaciens Y-9 | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| DEAE Sepharose column chromatography, hydroxyapatite column chromatography, and Sephacryl S200 gel filtration | Bacillus amyloliquefaciens |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 1.92 | - |
supernatant, at pH 6.5 and 60°C | Bacillus amyloliquefaciens |
| 196.2 | - |
after 102.4fold purification, at pH 6.5 and 60°C | Bacillus amyloliquefaciens |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| D-asparagine + H2O | 11% activity compared to L-glutamine | Bacillus amyloliquefaciens | ? | - |
? | |
| D-asparagine + H2O | 11% activity compared to L-glutamine | Bacillus amyloliquefaciens Y-9 | ? | - |
? | |
| D-glutamine + H2O | 24% activity compared to L-glutamine | Bacillus amyloliquefaciens | D-glutamate + NH3 | - |
? | |
| D-glutamine + H2O | 24% activity compared to L-glutamine | Bacillus amyloliquefaciens Y-9 | D-glutamate + NH3 | - |
? | |
| gamma-L-glutamyl-4-nitroanilide + H2O | 102% activity compared to L-glutamine | Bacillus amyloliquefaciens | L-glutamate 4-nitroanilide + NH3 | - |
? | |
| L-asparagine + H2O | 93% activity compared to L-glutamine | Bacillus amyloliquefaciens | ? | - |
? | |
| L-asparagine + H2O | 93% activity compared to L-glutamine | Bacillus amyloliquefaciens Y-9 | ? | - |
? | |
| L-glutamine + H2O | - |
Bacillus amyloliquefaciens | L-glutamate + NH3 | - |
? | |
| L-glutamine + H2O | 100% activity | Bacillus amyloliquefaciens | L-glutamate + NH3 | - |
? | |
| L-glutamine + H2O | - |
Bacillus amyloliquefaciens Y-9 | L-glutamate + NH3 | - |
? | |
| L-glutamine + H2O | 100% activity | Bacillus amyloliquefaciens Y-9 | L-glutamate + NH3 | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 35000, SDS-PAGE | Bacillus amyloliquefaciens |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| L-glutaminase | - |
Bacillus amyloliquefaciens |
| L-glutamine amidohydrolase | - |
Bacillus amyloliquefaciens |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
- |
Bacillus amyloliquefaciens |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | 70 | the enzyme is stable under 55°C and retains 40% activity at 60°C for 1 h, while activity is drastically reduced at 70°C | Bacillus amyloliquefaciens |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6.5 | - |
- |
Bacillus amyloliquefaciens |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4 | 8.5 | more than 50% activity between pH 4.0 and 8.5 | Bacillus amyloliquefaciens |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 3 | 8 | most stable at pH 5.0 and highly stable between pH 3.0 and 8.0 (more than 60% activity) | Bacillus amyloliquefaciens |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
