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Literature summary extracted from
- Characterization and comparison of soluble and immobilized pig muscle aldolases (1985), Appl. Biochem. Biotechnol., 11, 91-100.
General Stability
| EC Number | General Stability | Organism |
|---|---|---|
| 4.1.2.13 | at 1-4 M urea, slight decrease in activity of the immobilized enzyme. In 5 M urea significant decrease in activity after 2 h. In 3 M urea the soluble enzyme unfolded and dissociated totally during 2 h | Sus scrofa |
| 4.1.2.13 | immobilization by covalent attachment to a polyacrylamide matrix containing carboxylic functional groups increases stability | Sus scrofa |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 4.1.2.13 | 0.15 | - |
D-fructose 1,6-bisphosphate | immobilized enzyme | Sus scrofa |  |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 4.1.2.13 | Sus scrofa | - |
- |
- |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 4.1.2.13 | muscle | - |
Sus scrofa | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 4.1.2.13 | D-fructose 1,6-bisphosphate | - |
Sus scrofa | glycerone phosphate + D-glyceraldehyde 3-phosphate | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 4.1.2.13 | 40 | - |
soluble enzyme | Sus scrofa |
| 4.1.2.13 | 45 | - |
immobilized enzyme | Sus scrofa |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 4.1.2.13 | 25 | 50 | 25°C: about 90% of maximal activity, 50°C: about 50% of maximal activity, immobilized enzyme | Sus scrofa |
| 4.1.2.13 | 25 | 50 | 25°C: about 95% of maximal activity, 50°C: about 50% of maximal activity, soluble enzyme | Sus scrofa |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 4.1.2.13 | 50 | - |
about 10% loss of activity of soluble enzyme and immobilized enzyme after 100 min | Sus scrofa |
| 4.1.2.13 | 55 | - |
about 25% loss of activity of the soluble enzyme after 100 min | Sus scrofa |
| 4.1.2.13 | 55 | - |
about 10% loss of activity of the immobilized enzyme after 100 min | Sus scrofa |
| 4.1.2.13 | 60 | - |
about 25% loss of activity of the immobilized enzyme after 100 min | Sus scrofa |
| 4.1.2.13 | 60 | - |
about 50% loss of activity of the soluble enzyme after 100 min | Sus scrofa |
| 4.1.2.13 | 65 | - |
complete inactivation of the soluble enzyme after 40 min, complete inactivation of the immobilized enzyme after 70 min | Sus scrofa |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 4.1.2.13 | 7.3 | - |
soluble enzyme | Sus scrofa |
| 4.1.2.13 | 7.5 | - |
immobilized enzyme | Sus scrofa |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 4.1.2.13 | 6 | 9 | pH 6.0: about 75% of maximal activity, pH 9.0: about 70% of maximal activity, immobilized enzyme | Sus scrofa |
| 4.1.2.13 | 6 | 9 | pH 6.0: about 85% of maximal activity, pH 9.0: about 60% of maximal activity, soluble enzyme | Sus scrofa |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 4.1.2.13 | 6 | 7.5 | maximal thermal stability in the pH-range, soluble enzyme | Sus scrofa |
| 4.1.2.13 | 7 | 7.5 | maximal thermal stability in the pH-range, immobilized enzyme | Sus scrofa |
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