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Literature summary for 3.5.1.11 extracted from

  • Balasingham, K.; Warburton, O.; Dunnil, P.; Lilly, M.D.
    The isolation and kinetics of penicillin amidase from Escherichia coli (1972), Biochim. Biophys. Acta, 276, 250-256.
    View publication on PubMed

Inhibitors

Inhibitors Comment Organism Structure
6-aminopenicillanic acid non-competitive inhibition Escherichia coli
benzyl penicillin
-
Escherichia coli
phenylacetic acid competitive inhibition Escherichia coli

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
penicillin G + H2O Escherichia coli
-
6-aminopenicillanic acid + phenylacetic acid
-
?

Organism

Organism UniProt Comment Textmining
Escherichia coli
-
-
-

Purification (Commentary)

Purification (Comment) Organism
-
Escherichia coli

Storage Stability

Storage Stability Organism
-20°C, freeze dried pure enzyme Escherichia coli

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
penicillin G + H2O
-
Escherichia coli 6-aminopenicillanate + phenylacetic acid
-
r
penicillin G + H2O
-
Escherichia coli 6-aminopenicillanic acid + phenylacetic acid
-
?

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8 8.5
-
Escherichia coli

pH Range

pH Minimum pH Maximum Comment Organism
7 8.5
-
Escherichia coli