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Literature summary extracted from

  • Piedras, P.; Cardenas, J.; Pineda, M.
    Solubilization and extraction of allantoinase and allantoicase from the green alga Chlamydomonas reinhardtii (1995), Phytochem. Anal., 6, 239-243.
No PubMed abstract available

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.5.3.4 5
-
 Allantoate
-
 Chlamydomonas reinhardtii

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.5.2.5 Mn2+ Mn2+ activates the enzyme by 25% Chlamydomonas reinhardtii

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.5.2.5 allantoin + H2O Chlamydomonas reinhardtii
-
 allantoate
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.5.2.5 Chlamydomonas reinhardtii
-
-
-
3.5.3.4 Chlamydomonas reinhardtii
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.5.2.5
-
 Chlamydomonas reinhardtii
3.5.3.4
-
 Chlamydomonas reinhardtii

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.5.2.5 39.8
-
-
 Chlamydomonas reinhardtii

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.2.5 allantoin + H2O
-
 Chlamydomonas reinhardtii allantoate
-
 ?
3.5.3.4 (-)-ureidoglycolate
-
 Chlamydomonas reinhardtii glyoxylate + urea
-
 ?
3.5.3.4 allantoate + H2O
-
 Chlamydomonas reinhardtii (-)-ureidoglycolate + urea
-
 r

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.5.2.5 30 32
-
 Chlamydomonas reinhardtii
3.5.3.4 50 60
-
 Chlamydomonas reinhardtii

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.2.5 8.3
-
-
 Chlamydomonas reinhardtii
3.5.3.4 7.8
-
-
 Chlamydomonas reinhardtii