EC Number | Application | Comment | Organism |
---|---|---|---|
2.3.2.13 | food industry | enzyme-catalyzed cross-linking is effective in improving functional properties of stirred yak yoghurt (treated yoghurt produces a strong acid gel, higher consistency, cohesiveness, index of viscosity, and creamier mouth feel than the untreated product). Furtermore, enzyme-treated yak yoghurt presents lower wet yak hair or sweat odor, or both. | Streptomyces mobaraensis |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
2.3.2.13 | Cu2+ | strong inhibition | Streptomyces mobaraensis | |
2.3.2.13 | Fe2+ | slight inhibition | Streptomyces mobaraensis | |
2.3.2.13 | Mg2+ | slight inhibition | Streptomyces mobaraensis | |
2.3.2.13 | Mn2+ | slight inhibition | Streptomyces mobaraensis | |
2.3.2.13 | Zn2+ | strong inhibition | Streptomyces mobaraensis |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
2.3.2.13 | 40.47 | - |
N-carboxybenzoyl-L-glutaminylglycine | at pH 6.0 and 55°C | Streptomyces mobaraensis |
EC Number | Metals/Ions | Comment | Organism | Structure |
---|---|---|---|---|
2.3.2.13 | additional information | the enzyme is not affected by Ca2+, Ba2+, K+, or Na+ | Streptomyces mobaraensis |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
2.3.2.13 | N-carboxybenzoyl-L-glutaminylglycine + alkylamine | Streptomyces mobaraensis | - |
? | - |
? | |
2.3.2.13 | N-carboxybenzoyl-L-glutaminylglycine + alkylamine | Streptomyces mobaraensis DSM 40587 | - |
? | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
2.3.2.13 | Streptomyces mobaraensis | - |
- |
- |
2.3.2.13 | Streptomyces mobaraensis DSM 40587 | - |
- |
- |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
2.3.2.13 | N-carboxybenzoyl-L-glutaminylglycine + alkylamine | - |
Streptomyces mobaraensis | ? | - |
? | |
2.3.2.13 | N-carboxybenzoyl-L-glutaminylglycine + alkylamine | - |
Streptomyces mobaraensis DSM 40587 | ? | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
2.3.2.13 | TGase | - |
Streptomyces mobaraensis |
2.3.2.13 | transglutaminase | - |
Streptomyces mobaraensis |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
2.3.2.13 | 55 | - |
- |
Streptomyces mobaraensis |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
2.3.2.13 | 50 | - |
the enzyme is not stable above 50°C | Streptomyces mobaraensis |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
2.3.2.13 | 6 | - |
- |
Streptomyces mobaraensis |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
2.3.2.13 | 5 | 9 | the enzyme is stable within a pH range from 5.0 to 10.0 at 4°C for 12 h and within a pH range from 5.0 to 9.0 at 37°C for 30 min | Streptomyces mobaraensis |