EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
6.3.1.2 | glycinebetaine | 0.4 M, 67.7% residual activity after 60°C heat treatment | Escherichia coli | |
6.3.1.2 | additional information | glucose shows little tendency to protect the enzyme from loss of activity | Escherichia coli | |
6.3.1.2 | additional information | glucose shows little tendency to protect the enzyme from loss of activity | Hordeum vulgare | |
6.3.1.2 | myo-inositol | 0.4 M protects enzymatic activity during heat treatment | Hordeum vulgare | |
6.3.1.2 | myo-inositol | 0.4 M, 70.1% residual activity after 60°C heat treatment | Escherichia coli | |
6.3.1.2 | pinitol | 0.4 M results in maintenance of activity to 90% and 50% during heat treatment | Hordeum vulgare | |
6.3.1.2 | pinitol | 0.4 M, 74.2% residual activity after 60°C heat treatment | Escherichia coli | |
6.3.1.2 | proline | 0.4 M, 72.2% residual activity after 60°C heat treatment | Escherichia coli | |
6.3.1.2 | quercitol | 0.4 M, 75.5% residual activity after 60°C heat treatment | Escherichia coli | |
6.3.1.2 | sorbitol | 0.4 M, 62.0% residual activity after 60°C heat treatment | Escherichia coli |
EC Number | General Stability | Organism |
---|---|---|
6.3.1.2 | myo-inositol (0.4 M) protects enzymatic activity during heat treatment, pinitol (0.4 M) results in maintenance of activity to 90% and 50% during heat treatment, glucose shows little tendency to protect the enzyme from loss of activity | Hordeum vulgare |
6.3.1.2 | with myo-inositol (0.4 M) 70.1% residual activity after 60°C heat treatment, with pinitol (0.4 M) 74.2% residual activity after 60°C heat treatment, with quercitol (0.4 M) 75.5% residual activity after 60°C heat treatment, with sorbitol (0.4 M) 62.0% residual activity after 60°C heat treatment, with proline (0.4 M) 72.2% residual activity after 60°C heat treatment, with glycinebetain (0.4 M) 67.7% residual activity after 60°C heat treatment, glucose shows little tendency to protect the enzyme from loss of activity | Escherichia coli |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
1.1.1.37 | Sus scrofa | - |
- |
- |
6.3.1.2 | Escherichia coli | - |
- |
- |
6.3.1.2 | Hordeum vulgare | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
6.3.1.2 | Makroprep HighQ chromatography | Hordeum vulgare |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
1.1.1.37 | heart | - |
Sus scrofa | - |
6.3.1.2 | leaf | - |
Hordeum vulgare | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
6.3.1.2 | ATP + L-Glu + NH4+ | - |
Escherichia coli | ADP + phosphate + L-Gln | - |
? | |
6.3.1.2 | ATP + L-Glu + NH4+ | - |
Hordeum vulgare | ADP + phosphate + L-Gln | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
6.3.1.2 | L-Glutamine synthetase | - |
Escherichia coli |
6.3.1.2 | L-Glutamine synthetase | - |
Hordeum vulgare |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
1.1.1.37 | additional information | - |
0.4 M myo-inositol raises the Tm-value of the enzyme by 3.4°C, pinitol increases Tm by 3.8°C, glucose has no effect | Sus scrofa |
6.3.1.2 | 35 | - |
retains normal activity after heating for 5 min at 35°C | Hordeum vulgare |
6.3.1.2 | 40 | 55 | activity decreases to 50% on heating at 40°C and to 10% or less on incubation at 55°C | Hordeum vulgare |
6.3.1.2 | 60 | 80 | deactivation in the temperature range 60-80°C | Escherichia coli |