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Literature summary extracted from
- Production, purification and characterization of L-asparaginase from Streptomyces gulbargensis (2010), Braz. J. Microbiol., 41, 173-178.
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.5.1.1 | 85000 | - |
- |
Streptomyces gulbargensis |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.5.1.1 | Streptomyces gulbargensis | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.5.1.1 | 82.12fold using ammonium sulfate precipitation, gel filtration on Sephacryl and CM Sephadex C-50 gel filtration, 32% yield | Streptomyces gulbargensis |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.5.1.1 | 2053 | - |
pH 8.5, 40°C | Streptomyces gulbargensis |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.5.1.1 | L-asparagine + H2O | - |
Streptomyces gulbargensis | L-aspartate + NH3 | - |
? |  |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.5.1.1 | L-asparaginase | - |
Streptomyces gulbargensis |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.5.1.1 | 40 | - |
- |
Streptomyces gulbargensis |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.5.1.1 | 80 | - |
the enzyme retains 55% of the activity at 80°C for 60 min in alkaline pH. Overview of effect of various pH and temperature on L-asparaginase production | Streptomyces gulbargensis |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.5.1.1 | 9 | - |
- |
Streptomyces gulbargensis |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.5.1.1 | 7 | 10 | 80% of the activity in the pH-range of 7-10 | Streptomyces gulbargensis |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.5.1.1 | additional information | - |
the enzyme is more stable at the alkaline pH than at the acidic one and it retains 55% of the activity at 80°C for 60 min. 80% of the activity in the pH-range of 7-10. Overview of effect of various pH and temperature on L-asparaginase production | Streptomyces gulbargensis |
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