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Literature summary for 3.2.1.83 extracted from

  • Xiao, A.; Xu, C.; Lin, Y.; Ni, H.; Zhu, Y.; Cai, H.
    Preparation and characterization of kappa-carrageenase immobilized onto magnetic iron oxide nanoparticles (2016), Electron. J. Biotechnol., 19, 1-7 .
No PubMed abstract available
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General Stability

General Stability Organism
the magnetic iron oxide nanoparticles-immobilized enzyme maintains 43.5% of the original activity after being used 4 times Pseudoalteromonas sp. ASY5

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
kappa-carrageen + H2O Pseudoalteromonas sp. ASY5
-
 ? + D-galactose
-
 ?

Organism

Organism UniProt Comment Textmining
Pseudoalteromonas sp. ASY5
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
kappa-carrageen + H2O
-
 Pseudoalteromonas sp. ASY5 ? + D-galactose
-
 ?

Synonyms

Synonyms Comment Organism
CgkA
-
 Pseudoalteromonas sp. ASY5

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
55
-
 enzyme immobilized on magnetic iron oxide nanoparticles Pseudoalteromonas sp. ASY5
60
-
 free enzyme Pseudoalteromonas sp. ASY5

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
4
-
 the half-life of free enzyme and enzyme immobilized on magnetic iron oxide nanoparticles at 4°C are 17.4 and 20.6 d, respectively Pseudoalteromonas sp. ASY5

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7.5
-
 free enzyme Pseudoalteromonas sp. ASY5
7.5
-
 enzyme immobilized on magnetic iron oxide nanoparticles Pseudoalteromonas sp. ASY5