Application | Comment | Organism |
---|---|---|
food industry | production of 5'-IMP as food additives and pharmaceutical intermediate, important enzyme for the food industry | Aspergillus oryzae |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
Al3+ | 5 mM, about 35% loss of activity | Aspergillus oryzae | |
Cu2+ | 5 mM, about 55% loss of activity | Aspergillus oryzae | |
Fe3+ | 5 mM, 72.7% loss of activity | Aspergillus oryzae | |
Zn2+ | 5 mM, about 59.2% loss of activity | Aspergillus oryzae |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.223 | - |
AMP | pH 6.0, 40°C | Aspergillus oryzae |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
85390 | - |
SDS-PAGE | Aspergillus oryzae |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
AMP + H2O | Aspergillus oryzae | - |
IMP + NH3 | - |
ir | |
AMP + H2O | Aspergillus oryzae GX-AD08 | - |
IMP + NH3 | - |
ir |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus oryzae | - |
- |
- |
Aspergillus oryzae GX-AD08 | - |
- |
- |
Purification (Comment) | Organism |
---|---|
- |
Aspergillus oryzae |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
AMP + H2O | - |
Aspergillus oryzae | IMP + NH3 | - |
ir | |
AMP + H2O | - |
Aspergillus oryzae GX-AD08 | IMP + NH3 | - |
ir |
Subunits | Comment | Organism |
---|---|---|
? | x * 85390, SDS-PAGE | Aspergillus oryzae |
Synonyms | Comment | Organism |
---|---|---|
5'-adenylic acid deaminase | - |
Aspergillus oryzae |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
40 | - |
- |
Aspergillus oryzae |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
20 | 55 | 20°C: about 40% of maximal activity, 55°C: about 65% of maximal activity | Aspergillus oryzae |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
25 | - |
30 min, about 5% loss of activity | Aspergillus oryzae |
30 | - |
30 min, about 25% loss of activity | Aspergillus oryzae |
40 | - |
30 min, about 50% loss of activity | Aspergillus oryzae |
45 | - |
30 min, about 90% loss of activity | Aspergillus oryzae |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
6 | - |
- |
Aspergillus oryzae |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
4 | 7 | pH 4.0: about 40% of maximal activity, pH 7.0: about 50% of maximal activity | Aspergillus oryzae |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
3 | - |
4°C, 6 h, about 45% loss of activity | Aspergillus oryzae |
4 | 8 | 4°C, 6 h, less than 10% loss of activity | Aspergillus oryzae |
10 | - |
4°C, 6 h, about 90% loss of activity | Aspergillus oryzae |