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Literature summary for 3.5.1.11 extracted from

  • Chauhan, S.; Nichkawade, A.; Iyengar, M.R.S.; Chattoo, B.B.
    Chainia penicillin V acylase: strain characteristics, enzyme immobilization, and kinetic studies (1998), Curr. Microbiol., 37, 186-190.
    View publication on PubMed
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KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
6.13
-
 Penicillin V
-
 Streptomyces sp.
17.1
-
 Penicillin V immobilized enzyme Streptomyces sp.

Organism

Organism UniProt Comment Textmining
Streptomyces sp.
-
 Chainia
-
Streptomyces sp. Chainia
-
 Chainia
-

Purification (Commentary)

Purification (Comment) Organism
partially Streptomyces sp.

Storage Stability

Storage Stability Organism
room temperature, dry immobilized enzyme Streptomyces sp.

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
penicillin V + H2O
-
 Streptomyces sp. 6-aminopenicillanic acid + phenoxyacetic acid
-
 ?
penicillin V + H2O
-
 Streptomyces sp. Chainia 6-aminopenicillanic acid + phenoxyacetic acid
-
 ?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
55
-
-
 Streptomyces sp.

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7.5 8
-
 Streptomyces sp.
9.5
-
 immobilized enzyme Streptomyces sp.