Application | Comment | Organism |
---|---|---|
nutrition | possible essential role of the enzyme in flavor development in cheese is suggested | Lactococcus lactis |
General Stability | Organism |
---|---|
repeated freezing, -20°C, and thawing has no effect | Lactococcus lactis |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
3-methyl-2-benzothiazolinone hydrazoone | - |
Lactococcus lactis | |
Beta-cyanoalanine | competitive; strong | Lactococcus lactis | |
carboxymethoxylamine | irreversible | Lactococcus lactis | |
DL-cycloserine | irreversible | Lactococcus lactis | |
DL-Penicillamine | - |
Lactococcus lactis | |
DL-propargylglycine | irreversible | Lactococcus lactis | |
hydroxylamine | - |
Lactococcus lactis | |
phenylhydrazine | - |
Lactococcus lactis | |
Semicarbazide | - |
Lactococcus lactis |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
130000 | - |
non-denaturing PAGE | Lactococcus lactis |
165000 | - |
gel filtration | Lactococcus lactis |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
cystathionine + H2O | Lactococcus lactis | enzyme is involved in methionine biosynthesis | ? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Lactococcus lactis | - |
subsp. cremonis B78 | - |
Purification (Comment) | Organism |
---|---|
- |
Lactococcus lactis |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
2.1 | - |
- |
Lactococcus lactis |
Storage Stability | Organism |
---|---|
-20°C, stable for months | Lactococcus lactis |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
cystathionine + H2O | enzyme is involved in methionine biosynthesis | Lactococcus lactis | ? | - |
? | |
homoserine + H2O | 96% of the activity with L-cystathionine | Lactococcus lactis | ? | - |
? | |
L-cystathionine + H2O | alpha,beta-elimination | Lactococcus lactis | L-homocysteine + NH3 + pyruvate | - |
? | |
L-cystathionine + H2O | alpha,gamma-elimination | Lactococcus lactis | cysteine + ? | - |
? | |
L-cysteine + H2O | 12% of the activity with L-cystathionine | Lactococcus lactis | ? | - |
? | |
L-cystine + H2O | 64% of the activity with L-cystathionine | Lactococcus lactis | L-thiocysteine + pyruvate + NH3 | - |
? | |
L-djenkolate + H2O | 58% of the activity with L-cystathionine | Lactococcus lactis | pyruvate | - |
? | |
L-homocysteine + H2O | 4% of the activity with L-cystathionine | Lactococcus lactis | ? | - |
? | |
lanthionine + H2O | 169% of the activity with L-cystathionine | Lactococcus lactis | L-cysteine + NH3 + pyruvate | - |
? |
Subunits | Comment | Organism |
---|---|---|
tetramer | 4 * 35000-40000, SDS-PAGE | Lactococcus lactis |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
4 | - |
20 h, stable | Lactococcus lactis |
20 | - |
20 h, stable | Lactococcus lactis |
60 | - |
10 min, stable up to | Lactococcus lactis |
70 | - |
10 min, complete inactivation above | Lactococcus lactis |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7.5 | 8.5 | rapid decrease of activity above pH 8.5 | Lactococcus lactis |
Cofactor | Comment | Organism | Structure |
---|---|---|---|
pyridoxal 5'-phosphate | dependent on | Lactococcus lactis |