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Literature summary extracted from

  • Ye, M.; Liu, X.; Zhao, L.
    Production of a novel salt-tolerant L-glutaminase from Bacillus amyloliquefaciens using agro-industrial residues and its application in chinese soy sauce fermentation (2013), Biotechnology, 12, 25-35.
No PubMed abstract available

Application

EC Number Application Comment Organism
3.5.1.2 food industry the enzyme is used in soy sauce fermentation Bacillus amyloliquefaciens

General Stability

EC Number General Stability Organism
3.5.1.2 the enzyme shows high activity (68%) in the presence of 20% (w/v) NaCl Bacillus amyloliquefaciens

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.5.1.2 Al3+ 46% residual activity at 1 mM Bacillus amyloliquefaciens
3.5.1.2 Co2+ 90% residual activity at 1 mM Bacillus amyloliquefaciens
3.5.1.2 dithiothreitol complete inhibition at 1 mM Bacillus amyloliquefaciens
3.5.1.2 EDTA 80% residual activity at 1 mM Bacillus amyloliquefaciens
3.5.1.2 Fe2+ 92% residual activity at 1 mM Bacillus amyloliquefaciens
3.5.1.2 Mn2+ 80% residual activity at 1 mM Bacillus amyloliquefaciens
3.5.1.2 NaN3 complete inhibition at 1 mM Bacillus amyloliquefaciens

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.5.1.2 K+ 110% activity at 1 mM Bacillus amyloliquefaciens
3.5.1.2 additional information not influenced by Mg2+, Zn2+, and Ni2+ Bacillus amyloliquefaciens

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.5.1.2 35000
-
 x * 35000, SDS-PAGE Bacillus amyloliquefaciens

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 Bacillus amyloliquefaciens
-
 L-glutamate + NH3
-
 ?
3.5.1.2 L-glutamine + H2O Bacillus amyloliquefaciens Y-9
-
 L-glutamate + NH3
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.5.1.2 Bacillus amyloliquefaciens
-
-
-
3.5.1.2 Bacillus amyloliquefaciens Y-9
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.5.1.2 DEAE Sepharose column chromatography, hydroxyapatite column chromatography, and Sephacryl S200 gel filtration Bacillus amyloliquefaciens

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 1.92
-
 supernatant, at pH 6.5 and 60°C Bacillus amyloliquefaciens
3.5.1.2 196.2
-
 after 102.4fold purification, at pH 6.5 and 60°C Bacillus amyloliquefaciens

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.1.2 D-asparagine + H2O 11% activity compared to L-glutamine Bacillus amyloliquefaciens ?
-
 ?
3.5.1.2 D-asparagine + H2O 11% activity compared to L-glutamine Bacillus amyloliquefaciens Y-9 ?
-
 ?
3.5.1.2 D-glutamine + H2O 24% activity compared to L-glutamine Bacillus amyloliquefaciens D-glutamate + NH3
-
 ?
3.5.1.2 D-glutamine + H2O 24% activity compared to L-glutamine Bacillus amyloliquefaciens Y-9 D-glutamate + NH3
-
 ?
3.5.1.2 gamma-L-glutamyl-4-nitroanilide + H2O 102% activity compared to L-glutamine Bacillus amyloliquefaciens L-glutamate 4-nitroanilide + NH3
-
 ?
3.5.1.2 L-asparagine + H2O 93% activity compared to L-glutamine Bacillus amyloliquefaciens ?
-
 ?
3.5.1.2 L-asparagine + H2O 93% activity compared to L-glutamine Bacillus amyloliquefaciens Y-9 ?
-
 ?
3.5.1.2 L-glutamine + H2O
-
 Bacillus amyloliquefaciens L-glutamate + NH3
-
 ?
3.5.1.2 L-glutamine + H2O 100% activity Bacillus amyloliquefaciens L-glutamate + NH3
-
 ?
3.5.1.2 L-glutamine + H2O
-
 Bacillus amyloliquefaciens Y-9 L-glutamate + NH3
-
 ?
3.5.1.2 L-glutamine + H2O 100% activity Bacillus amyloliquefaciens Y-9 L-glutamate + NH3
-
 ?

Subunits

EC Number Subunits Comment Organism
3.5.1.2 ? x * 35000, SDS-PAGE Bacillus amyloliquefaciens

Synonyms

EC Number Synonyms Comment Organism
3.5.1.2 L-glutaminase
-
 Bacillus amyloliquefaciens
3.5.1.2 L-glutamine amidohydrolase
-
 Bacillus amyloliquefaciens

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.5.1.2 60
-
-
 Bacillus amyloliquefaciens

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.5.1.2 50 70 the enzyme is stable under 55°C and retains 40% activity at 60°C for 1 h, while activity is drastically reduced at 70°C Bacillus amyloliquefaciens

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.1.2 6.5
-
-
 Bacillus amyloliquefaciens

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.5.1.2 4 8.5 more than 50% activity between pH 4.0 and 8.5 Bacillus amyloliquefaciens

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.5.1.2 3 8 most stable at pH 5.0 and highly stable between pH 3.0 and 8.0 (more than 60% activity) Bacillus amyloliquefaciens