EC Number | Cloned (Comment) | Organism |
---|---|---|
5.3.1.4 | expressed in Escherichia coli | Latilactobacillus sakei |
EC Number | General Stability | Organism |
---|---|---|
5.3.1.4 | in the presence of 1 mM of the supramolecule NoriaPG, the enzyme preserves more than 90% of its standard activity at 40, 45 and 50°C after incubation for 2 h. Addition of 1 mM of the supramolecules Noria or NoriaPG in the presence of 0.8 mM Mg2+ and 0.8 mM Mn2+ leads to increased stabilization of the enzyme | Latilactobacillus sakei |
EC Number | Metals/Ions | Comment | Organism | Structure |
---|---|---|---|---|
5.3.1.4 | Mg2+ | the enzyme activity is increased nearly 1.8fold after addition of 0.8 mM Mg2+ | Latilactobacillus sakei | |
5.3.1.4 | Mn2+ | the enzyme activity is increased nearly 1.8fold after addition of 0.8 mM Mn2+ | Latilactobacillus sakei |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
5.3.1.4 | L-arabinose | Latilactobacillus sakei | - |
L-ribulose | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
5.3.1.4 | Latilactobacillus sakei | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
5.3.1.4 | - |
Latilactobacillus sakei |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
5.3.1.4 | L-arabinose | - |
Latilactobacillus sakei | L-ribulose | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
5.3.1.4 | D-galactose isomerase | - |
Latilactobacillus sakei |
5.3.1.4 | L-AI | - |
Latilactobacillus sakei |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
5.3.1.4 | 30 | 40 | - |
Latilactobacillus sakei |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
5.3.1.4 | 35 | 50 | the enzyme is fully stable at temperatures until 35°C after 24 h. After 2 h at 40 and 45°C the enzyme maintains 95% and 60% of its initial activity, respectively, and at 50°C the half-life is 80 min. At higher temperatures the enzyme is rapidly inactivated | Latilactobacillus sakei |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
5.3.1.4 | 5 | 7 | - |
Latilactobacillus sakei |