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Literature summary extracted from
- Purification and properties of yeast histidinol phosphate phosphatase (1973), Biochemistry, 12, 2591-2596.
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.1.3.15 | histidine | - |
Salmonella enterica subsp. enterica serovar Typhimurium |  |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.1.3.15 | 0.25 | - |
L-histidinol phosphate | - |
Saccharomyces cerevisiae | |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.1.3.15 | 38000 | - |
preparative PAGE | Saccharomyces cerevisiae |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.3.15 | L-histidinol phosphate + H2O | Salmonella enterica subsp. enterica serovar Typhimurium | - |
? | - |
? | |
| 3.1.3.15 | L-histidinol phosphate + H2O | Saccharomyces cerevisiae | - |
? | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.1.3.15 | Saccharomyces cerevisiae | - |
- |
- |
| 3.1.3.15 | Salmonella enterica subsp. enterica serovar Typhimurium | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.1.3.15 | - |
Saccharomyces cerevisiae |
Renatured (Commentary)
| EC Number | Renatured (Comment) | Organism |
|---|---|---|
| 3.1.3.15 | from urea solution | Saccharomyces cerevisiae |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.1.3.15 | 426.7 | - |
- |
Saccharomyces cerevisiae |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.3.15 | L-histidinol phosphate + H2O | - |
Salmonella enterica subsp. enterica serovar Typhimurium | L-histidinol + phosphate | - |
? | |
| 3.1.3.15 | L-histidinol phosphate + H2O | - |
Saccharomyces cerevisiae | L-histidinol + phosphate | - |
? | |
| 3.1.3.15 | L-histidinol phosphate + H2O | - |
Salmonella enterica subsp. enterica serovar Typhimurium | ? | - |
? | |
| 3.1.3.15 | L-histidinol phosphate + H2O | - |
Saccharomyces cerevisiae | ? | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.3.15 | 37 | - |
- |
Saccharomyces cerevisiae |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.3.15 | 37 | 80 | stable up to 60°C, complete loss of activity at 80°C | Saccharomyces cerevisiae |
| 3.1.3.15 | 80 | - |
complete loss after 10 min | Saccharomyces cerevisiae |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.1.3.15 | 8.8 | - |
- |
Saccharomyces cerevisiae |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.1.3.15 | 5 | 10 | - |
Salmonella enterica subsp. enterica serovar Typhimurium |
| 3.1.3.15 | 6 | 9 | - |
Saccharomyces cerevisiae |
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Release 2023.1 (January 2023)
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