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Literature summary for 1.1.1.1 extracted from
- Kinetic analysis about the effects of neutral salts on the thermal stability of yeast alcohol dehydrogenase (2005), J. Biochem., 137, 349-354.
General Stability
| General Stability | Organism |
|---|---|
| effects of salts on the rate constants of inactivation by heat of alcohol dehydrogenase YADH at 60.0°C. At high concentrations, some salts have stabilizing effects, while others are destabilizing. The effects of salts in the high concentration range examined can be described as follows: (decreased thermal stability) NaClO4, NaI = (C2H5)4NBr, NH4Br, NaBr = KBr = CsBr = (no addition), (CH3)4NBr, KCl, KF, Na2SO4 (increased thermal stability). The decreasing effect of NaClO4 controlls the thermal stability of the enzyme absolutely and is not compensated by the addition of Na2SO4, which stabilizes the enzyme | Saccharomyces cerevisiae |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Saccharomyces cerevisiae | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| commercial preparation | - |
Saccharomyces cerevisiae | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| ethanol + NAD+ | - |
Saccharomyces cerevisiae | acetaldehyde + NADH + H+ | - |
? |  |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| additional information | - |
effect of salts in the high concentration range on the thermal stability | Saccharomyces cerevisiae |
Cofactor
| Cofactor | Comment | Organism | Structure |
|---|---|---|---|
| NAD+ | - |
Saccharomyces cerevisiae | |
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Release 2023.1 (January 2023)
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