Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 3.5.1.1 extracted from

  • Amena, S.; Vishalakshi, N.; Prabhakar, M.; Dayanand, A.; Lingappa, K.
    Production, purification and characterization of L-asparaginase from Streptomyces gulbargensis (2010), Braz. J. Microbiol., 41, 173-178.
    View publication on PubMedView publication on EuropePMC

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
85000
-
-
Streptomyces gulbargensis

Organism

Organism UniProt Comment Textmining
Streptomyces gulbargensis
-
-
-

Purification (Commentary)

Purification (Comment) Organism
82.12fold using ammonium sulfate precipitation, gel filtration on Sephacryl and CM Sephadex C-50 gel filtration, 32% yield Streptomyces gulbargensis

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
2053
-
pH 8.5, 40°C Streptomyces gulbargensis

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
L-asparagine + H2O
-
Streptomyces gulbargensis L-aspartate + NH3
-
?

Synonyms

Synonyms Comment Organism
L-asparaginase
-
Streptomyces gulbargensis

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
40
-
-
Streptomyces gulbargensis

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
80
-
the enzyme retains 55% of the activity at 80°C for 60 min in alkaline pH. Overview of effect of various pH and temperature on L-asparaginase production Streptomyces gulbargensis

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
9
-
-
Streptomyces gulbargensis

pH Range

pH Minimum pH Maximum Comment Organism
7 10 80% of the activity in the pH-range of 7-10 Streptomyces gulbargensis

pH Stability

pH Stability pH Stability Maximum Comment Organism
additional information
-
the enzyme is more stable at the alkaline pH than at the acidic one and it retains 55% of the activity at 80°C for 60 min. 80% of the activity in the pH-range of 7-10. Overview of effect of various pH and temperature on L-asparaginase production Streptomyces gulbargensis