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Literature summary extracted from

  • Rahimzadeh, M.; Poodat, M.; Javadpour, S.; Qeshmi, F.; Shamsipour, F.
    Purification, characterization and comparison between two new L-asparaginases from Bacillus PG03 and Bacillus PG04 (2016), Open Biochem. J., 10, 35-45 .
    View publication on PubMedView publication on EuropePMC

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.5.1.1 3.3
-
 L-asparagine pH 7.2, 37°C Bacillus sp. (in: Bacteria)
3.5.1.1 23.8
-
 L-asparagine pH 7.2, 37°C Bacillus sp. (in: Bacteria)

Organism

EC Number Organism UniProt Comment Textmining
3.5.1.1 Bacillus sp. (in: Bacteria)
-
-
-
3.5.1.1 Bacillus sp. (in: Bacteria) PG03
-
-
-
3.5.1.1 Bacillus sp. (in: Bacteria) PG04
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.5.1.1
-
 Bacillus sp. (in: Bacteria)

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.1.1 L-asparagine + H2O
-
 Bacillus sp. (in: Bacteria) L-aspartate + NH3
-
 ?
3.5.1.1 L-asparagine + H2O
-
 Bacillus sp. (in: Bacteria) PG04 L-aspartate + NH3
-
 ?
3.5.1.1 L-asparagine + H2O
-
 Bacillus sp. (in: Bacteria) PG03 L-aspartate + NH3
-
 ?

Subunits

EC Number Subunits Comment Organism
3.5.1.1 ? x * 25000, SDS-PAGE Bacillus sp. (in: Bacteria)
3.5.1.1 ? x * 30000, SDS-PAGE Bacillus sp. (in: Bacteria)

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.5.1.1 37
-
-
 Bacillus sp. (in: Bacteria)
3.5.1.1 40
-
-
 Bacillus sp. (in: Bacteria)

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.5.1.1 37
-
 half-life 34.6 min Bacillus sp. (in: Bacteria)
3.5.1.1 37
-
 half-life 69 min Bacillus sp. (in: Bacteria)

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.1.1 6
-
-
 Bacillus sp. (in: Bacteria)
3.5.1.1 7
-
-
 Bacillus sp. (in: Bacteria)

Expression

EC Number Organism Comment Expression
3.5.1.1 Bacillus sp. (in: Bacteria) maximum productivity is obtained with asparagine as the nitrogen source at pH 7 and 48 h after cultivation up