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Literature summary extracted from

  • Jia, M.; Xu, M.; He, B.; Rao, Z.
    Cloning, expression, and characterization of L-asparaginase from a newly isolated Bacillus subtilis B11-06 (2013), J. Agric. Food Chem., 61, 9428-9434.
    View publication on PubMed

Application

EC Number Application Comment Organism
3.5.1.1 food industry the enzyme is used for reducing acrylamide formation during the potato frying process Bacillus subtilis

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.5.1.1 expressed in Bacillus subtilis strain 168 Bacillus subtilis

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.5.1.1 0.43
-
 L-asparagine at pH 7.5 and 40°C Bacillus subtilis

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.5.1.1 L-asparagine + H2O Bacillus subtilis
-
 L-aspartate + NH3
-
 ?
3.5.1.1 L-asparagine + H2O Bacillus subtilis B11-06
-
 L-aspartate + NH3
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.5.1.1 Bacillus subtilis
-
-
-
3.5.1.1 Bacillus subtilis B11-06
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.5.1.1 ammonium sulfate precipitation and hydrophobic interaction column chromatography Bacillus subtilis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.1.1 L-asparagine + H2O
-
 Bacillus subtilis L-aspartate + NH3
-
 ?
3.5.1.1 L-asparagine + H2O
-
 Bacillus subtilis B11-06 L-aspartate + NH3
-
 ?
3.5.1.1 additional information the recombinant enzyme shows low affinity to L-glutamine Bacillus subtilis ?
-
 ?
3.5.1.1 additional information the recombinant enzyme shows low affinity to L-glutamine Bacillus subtilis B11-06 ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.5.1.1 ansZ
-
 Bacillus subtilis
3.5.1.1 L-asparaginase II
-
 Bacillus subtilis

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.5.1.1 40
-
-
 Bacillus subtilis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.5.1.1 50 60 the enzyme exhibits about 14.7 and 9.0% retention of activity following 2 h incubation at 50 or 60°C, respectively Bacillus subtilis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.1.1 7.5
-
-
 Bacillus subtilis

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.5.1.1 6 9 the enzyme is quite stable at a pH range of 6.0-9.0 after 2 h incubation Bacillus subtilis