Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary extracted from

  • Odds, F.C.; Hierholzer, J.C.
    Purification and properties of a glycoprotein acid phosphatase from Candida albicans (1973), J. Bacteriol., 114, 257-266.
    View publication on PubMedView publication on EuropePMC

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.1.3.2 arsenate
-
Candida albicans
3.1.3.2 Cd2+
-
Candida albicans
3.1.3.2 Cu2+
-
Candida albicans
3.1.3.2 F-
-
Candida albicans
3.1.3.2 Hg2+
-
Candida albicans
3.1.3.2 phosphate competitive Candida albicans

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.1.3.2 0.33
-
p-nitrophenyl phosphate
-
Candida albicans

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.1.3.2 115000
-
gel filtration Candida albicans
3.1.3.2 124300
-
ultracentrifugation Candida albicans

Organism

EC Number Organism UniProt Comment Textmining
3.1.3.2 Candida albicans
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.1.3.2 glycoprotein mannoprotein with a hexose to protein ratio of 7:1 Candida albicans

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.3.2
-
Candida albicans

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.1.3.2 78.7
-
-
Candida albicans

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.3.2 p-nitrophenyl phosphate + H2O
-
Candida albicans p-nitrophenol + phosphate
-
?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.3.2 37
-
stable Candida albicans
3.1.3.2 70
-
12 min, complete loss of activity Candida albicans

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.1.3.2 3 6 pH 3.0: about 50% of maximal activity, pH 6.0: about 40% of maximal activity Candida albicans