Any feedback?
Literature summary for 3.5.1.1 extracted from
- Cloning, expression, and characterization of L-asparaginase from a newly isolated Bacillus subtilis B11-06 (2013), J. Agric. Food Chem., 61, 9428-9434.
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | the enzyme is used for reducing acrylamide formation during the potato frying process | Bacillus subtilis |
Cloned(Commentary)
| Cloned (Comment) | Organism |
|---|---|
| expressed in Bacillus subtilis strain 168 | Bacillus subtilis |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 0.43 | - |
L-asparagine | at pH 7.5 and 40°C | Bacillus subtilis |  |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| L-asparagine + H2O | Bacillus subtilis | - |
L-aspartate + NH3 | - |
? | |
| L-asparagine + H2O | Bacillus subtilis B11-06 | - |
L-aspartate + NH3 | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Bacillus subtilis | - |
- |
- |
| Bacillus subtilis B11-06 | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| ammonium sulfate precipitation and hydrophobic interaction column chromatography | Bacillus subtilis |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| L-asparagine + H2O | - |
Bacillus subtilis | L-aspartate + NH3 | - |
? | |
| L-asparagine + H2O | - |
Bacillus subtilis B11-06 | L-aspartate + NH3 | - |
? | |
| additional information | the recombinant enzyme shows low affinity to L-glutamine | Bacillus subtilis | ? | - |
? | |
| additional information | the recombinant enzyme shows low affinity to L-glutamine | Bacillus subtilis B11-06 | ? | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| ansZ | - |
Bacillus subtilis |
| L-asparaginase II | - |
Bacillus subtilis |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | - |
- |
Bacillus subtilis |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | 60 | the enzyme exhibits about 14.7 and 9.0% retention of activity following 2 h incubation at 50 or 60°C, respectively | Bacillus subtilis |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7.5 | - |
- |
Bacillus subtilis |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 6 | 9 | the enzyme is quite stable at a pH range of 6.0-9.0 after 2 h incubation | Bacillus subtilis |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
