BRENDA - Enzyme Database
show all sequences of 1.1.1.379

Preliminary crystallographic study of D(-)-mandelate dehydrogenase from Rhodotorula graminis

Basak, A.K.; Baker, D.P.; Fewson, C.A.; Stuart, D.I.; J. Mol. Biol. 233, 781-783 (1993)

Data extracted from this reference:

Crystallization (Commentary)
Crystallization (Commentary)
Organism
the enzyme is crystallized in three different forms using the hanging drop vapour diffusion method at 15-20°C. Type I crystals belong to space group P222(1), P22(1)2(1) or P2(1)2(1)2(1) with a = 100.3 A, b = 117.4 A, c = 80.4 A and are likely to contain a dimer in the crystallographic asymmetric unit
Rhodotorula graminis
Organism
Organism
UniProt
Commentary
Textmining
Rhodotorula graminis
Q7LLW9
-
-
Crystallization (Commentary) (protein specific)
Crystallization
Organism
the enzyme is crystallized in three different forms using the hanging drop vapour diffusion method at 15-20°C. Type I crystals belong to space group P222(1), P22(1)2(1) or P2(1)2(1)2(1) with a = 100.3 A, b = 117.4 A, c = 80.4 A and are likely to contain a dimer in the crystallographic asymmetric unit
Rhodotorula graminis
Other publictions for EC 1.1.1.379
No.
1st author
Pub Med
title
organims
journal
volume
pages
year
Activating Compound
Application
Cloned(Commentary)
Crystallization (Commentary)
Engineering
General Stability
Inhibitors
KM Value [mM]
Localization
Metals/Ions
Molecular Weight [Da]
Natural Substrates/ Products (Substrates)
Organic Solvent Stability
Organism
Oxidation Stability
Posttranslational Modification
Purification (Commentary)
Reaction
Renatured (Commentary)
Source Tissue
Specific Activity [micromol/min/mg]
Storage Stability
Substrates and Products (Substrate)
Subunits
Synonyms
Temperature Optimum [°C]
Temperature Range [°C]
Temperature Stability [°C]
Turnover Number [1/s]
pH Optimum
pH Range
pH Stability
Cofactor
Ki Value [mM]
pI Value
IC50 Value
Activating Compound (protein specific)
Application (protein specific)
Cloned(Commentary) (protein specific)
Cofactor (protein specific)
Crystallization (Commentary) (protein specific)
Engineering (protein specific)
General Stability (protein specific)
IC50 Value (protein specific)
Inhibitors (protein specific)
Ki Value [mM] (protein specific)
KM Value [mM] (protein specific)
Localization (protein specific)
Metals/Ions (protein specific)
Molecular Weight [Da] (protein specific)
Natural Substrates/ Products (Substrates) (protein specific)
Organic Solvent Stability (protein specific)
Oxidation Stability (protein specific)
Posttranslational Modification (protein specific)
Purification (Commentary) (protein specific)
Renatured (Commentary) (protein specific)
Source Tissue (protein specific)
Specific Activity [micromol/min/mg] (protein specific)
Storage Stability (protein specific)
Substrates and Products (Substrate) (protein specific)
Subunits (protein specific)
Temperature Optimum [°C] (protein specific)
Temperature Range [°C] (protein specific)
Temperature Stability [°C] (protein specific)
Turnover Number [1/s] (protein specific)
pH Optimum (protein specific)
pH Range (protein specific)
pH Stability (protein specific)
pI Value (protein specific)
Expression
General Information
General Information (protein specific)
Expression (protein specific)
KCat/KM [mM/s]
KCat/KM [mM/s] (protein specific)
730201
Basak
Preliminary crystallographic s ...
Rhodotorula graminis
J. Mol. Biol.
233
781-783
1993
-
-
-
1
-
-
-
-
-
-
-
-
-
6
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
1
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
729156
Baker
Mechanistic and active-site st ...
Rhodotorula graminis
Biochem. J.
281 (Pt 1)
211-218
1992
-
-
-
-
-
-
1
-
-
-
-
1
-
1
-
-
-
-
-
-
-
-
2
-
1
-
-
-
-
1
-
-
-
1
-
-
-
-
-
-
-
-
-
-
1
1
-
-
-
-
1
-
-
-
-
-
-
-
-
2
-
-
-
-
-
1
-
-
-
-
-
-
-
-
-
730341
Baker
-
Purification and characterizat ...
Rhodotorula graminis, Rhodotorula graminis KGX 39
Microbiology
135
2035-2044
1989
-
-
-
-
-
-
21
11
-
1
2
-
-
2
-
-
1
-
-
-
1
-
2
1
1
-
-
-
-
2
-
-
1
1
1
-
-
-
-
1
-
-
-
-
21
1
11
-
1
2
-
-
-
-
1
-
-
1
-
2
1
-
-
-
-
2
-
-
1
-
-
-
-
-
-