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Literature summary extracted from

  • Ito, K.; Hanya, Y.; Koyama, Y.
    Purification and characterization of a glutaminase enzyme accounting for the majority of glutaminase activity in Aspergillus sojae under solid-state culture (2013), Appl. Microbiol. Biotechnol., 97, 8581-8590.
    View publication on PubMed

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.5.1.2 expressed in Aspergillus oryzae strain RIB40 RP-1 Aspergillus sojae

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.5.1.2 NaCl the enzyme activity is inhibited by approximately 95% in the presence of 18% (w/v) NaCl Aspergillus sojae

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.5.1.2 66400
-
 2 * 66400, deglycosylated enzyme, SDS-PAGE Aspergillus sojae
3.5.1.2 110000
-
 2 * 110000, native enzyme, SDS-PAGE Aspergillus sojae
3.5.1.2 259000
-
 gel filtration Aspergillus sojae

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.5.1.2 L-glutamine + H2O Aspergillus sojae
-
 L-glutamate + NH3
-
 ?
3.5.1.2 additional information Aspergillus sojae the enzyme prefers free L-glutamine to free L-asparagine, C-terminal glutaminyl, and asparaginyl residues in peptides ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.5.1.2 Aspergillus sojae
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.5.1.2 glycoprotein
-
 Aspergillus sojae

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.5.1.2 16.3
-
 with L-Leu-Gln-Gly as substrate, at pH 9.0 and 50°C Aspergillus sojae
3.5.1.2 29.9
-
 with Cbz-Gln-Gly as substrate, at pH 9.0 and 50°C Aspergillus sojae
3.5.1.2 32.4
-
 with Cbz-L-Gln as substrate, at pH 9.0 and 50°C Aspergillus sojae
3.5.1.2 50.6
-
 with D-asparagine as substrate, at pH 9.0 and 50°C Aspergillus sojae
3.5.1.2 73.2
-
 with L-Pro-Leu-Gly-Gln as substrate, at pH 9.0 and 50°C Aspergillus sojae
3.5.1.2 236.2
-
 with L-Ala-Gln as substrate, at pH 9.0 and 50°C Aspergillus sojae
3.5.1.2 308.3
-
 with Gly-Gln as substrate, at pH 9.0 and 50°C Aspergillus sojae
3.5.1.2 720.5
-
 with L-glutamine as substrate, at pH 9.0 and 50°C Aspergillus sojae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.1.2 Cbz-Gln-Gly + H2O
-
 Aspergillus sojae Cbz-Glu-Gly + NH3
-
 ?
3.5.1.2 Cbz-L-Gln + H2O
-
 Aspergillus sojae Cbz-L-Glu + NH3
-
 ?
3.5.1.2 D-asparagine + H2O
-
 Aspergillus sojae D-aspartate + NH3
-
 ?
3.5.1.2 Gly-Asn + H2O
-
 Aspergillus sojae Gly-Asp + NH3
-
 ?
3.5.1.2 Gly-Gln + H2O
-
 Aspergillus sojae Gly-Glu + NH3
-
 ?
3.5.1.2 L-Ala-Gln + H2O
-
 Aspergillus sojae L-Ala-L-Glu + NH3
-
 ?
3.5.1.2 L-Asn + H2O
-
 Aspergillus sojae L-Asp + NH3
-
 ?
3.5.1.2 L-asparagine + H2O
-
 Aspergillus sojae L-aspartate + NH3
-
 ?
3.5.1.2 L-glutamine + H2O
-
 Aspergillus sojae L-glutamate + NH3
-
 ?
3.5.1.2 L-Leu-Ala-Asn + H2O
-
 Aspergillus sojae L-Leu-Ala-Asp + NH3
-
 ?
3.5.1.2 L-Leu-Gln-Gly + H2O
-
 Aspergillus sojae L-Leu-Glu-Gly + NH3
-
 ?
3.5.1.2 L-Leu-Gly-Asn + H2O
-
 Aspergillus sojae L-Leu-Gly-Asp + NH3
-
 ?
3.5.1.2 L-Pro-Leu-Gly-Asn + H2O
-
 Aspergillus sojae L-Pro-Leu-Gly-Asp + NH3
-
 ?
3.5.1.2 L-Pro-Leu-Gly-Gln + H2O
-
 Aspergillus sojae L-Pro-Leu-Gly-Glu + NH3
-
 ?
3.5.1.2 additional information the enzyme prefers free L-glutamine to free L-asparagine, C-terminal glutaminyl, and asparaginyl residues in peptides Aspergillus sojae ?
-
 ?
3.5.1.2 additional information the enzyme does not show any activity against L-Glu, D-Asn, L-Gln-Gly, gamma-glutamyl hydrazide, glutathione, and L-gamma-Glu-4-nitroanilide Aspergillus sojae ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.5.1.2 homodimer 2 * 110000, native enzyme, SDS-PAGE Aspergillus sojae
3.5.1.2 homodimer 2 * 66400, deglycosylated enzyme, SDS-PAGE Aspergillus sojae

Synonyms

EC Number Synonyms Comment Organism
3.5.1.2 GahB
-
 Aspergillus sojae
3.5.1.2 glutamine amidohydrolase
-
 Aspergillus sojae

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.5.1.2 50
-
-
 Aspergillus sojae

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
3.5.1.2 1606
-
 L-asparagine at pH 9.0 and 50°C Aspergillus sojae
3.5.1.2 4790
-
 Gly-Gln at pH 9.0 and 50°C Aspergillus sojae
3.5.1.2 6249
-
 L-glutamine at pH 9.0 and 50°C Aspergillus sojae

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.1.2 9
-
-
 Aspergillus sojae

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.5.1.2 4 10 the enzyme is stable in the range of pH4.0-10.0 at 30°C for 16 h Aspergillus sojae