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Literature summary for 3.5.1.11 extracted from
- The preparation and kinetics of immobilised penicillin amidase from Escherichia coli (1972), Biochim. Biophys. Acta, 284, 278-284.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| 6-aminopenicillanic acid | - |
Escherichia coli |  |
| benzyl penicillin | - |
Escherichia coli | |
| phenylacetic acid | - |
Escherichia coli | |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| penicillin G + H2O | Escherichia coli | - |
6-aminopenicillanic acid + phenylacetic acid | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Escherichia coli | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Escherichia coli |
Storage Stability
| Storage Stability | Organism |
|---|---|
| 2°C, immobilized enzyme | Escherichia coli |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| penicillin G + H2O | - |
Escherichia coli | 6-aminopenicillanate + phenylacetic acid | - |
r | |
| penicillin G + H2O | - |
Escherichia coli | 6-aminopenicillanic acid + phenylacetic acid | - |
? | |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7.6 | - |
- |
Escherichia coli |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 6 | 9 | - |
Escherichia coli |
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