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Literature summary for 3.5.3.4 extracted from

  • Elzainy, T.A.; El-Awamry, Z.A.
    Some properties of allantoate amidinohydrolase of Streptomyces viridiviolaceus (1980), Egypt. J. Bot., 23, 137-144.
No PubMed abstract available
Search for more literature for 3.5.3.4

General Stability

General Stability Organism
freezing and thawing, stable Streptomyces viridiviolaceus

Inhibitors

Inhibitors Comment Organism Structure
L-asparagine
-
 Streptomyces viridiviolaceus
phosphate
-
 Streptomyces viridiviolaceus

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
10
-
 Allantoate
-
 Streptomyces viridiviolaceus

Organism

Organism UniProt Comment Textmining
Streptomyces viridiviolaceus
-
-
-

Storage Stability

Storage Stability Organism
-15°C, 0.02 M Tris-HCl buffer, pH 7.5, 6 months, Streptomyces viridiviolaceus

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
(-)-ureidoglycolate
-
 Streptomyces viridiviolaceus glyoxylate + urea
-
 ?
allantoate + H2O
-
 Streptomyces viridiviolaceus (-)-ureidoglycolate + urea
-
 r

Temperature Optimum [°C]

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

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
10 60
-
 Streptomyces viridiviolaceus

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
50
-
 34% loss of activity after 30 min, 79% loss of activity after 90 min Streptomyces viridiviolaceus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7.5
-
-
 Streptomyces viridiviolaceus

pH Range

pH Minimum pH Maximum Comment Organism
5.5 9
-
 Streptomyces viridiviolaceus