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Literature summary for 2.1.3.3 extracted from
- Spectroscopic investigation of structure-breakers and structure-makers on ornithine carbamoyltransferase (2008), Food Chem., 106, 1438-1442.
General Stability
| General Stability | Organism |
|---|---|
| in the presence of trehalose the enzyme is stabilized and it also inhibits the combined denaturation effect induced by urea and high temperature.Trehalose avoids the denaturation process through a process preserving the tertiary and secondary structures and it decreases the exposure of SH-group essential for enzymatic activity maintenance | Alopias vulpinus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Alopias vulpinus | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| liver | - |
Alopias vulpinus | - |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 62.9 | - |
melting temperature | Alopias vulpinus |
| 64.9 | - |
melting temperature, presence of NaCl | Alopias vulpinus |
| 66.3 | - |
melting temperature, presence of ornithine | Alopias vulpinus |
| 67.2 | - |
melting temperature, presence of phosphate | Alopias vulpinus |
| 69.7 | - |
melting temperature, presence of sulfate | Alopias vulpinus |
| 70 | - |
melting temperature, presence of trehalose | Alopias vulpinus |
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Release 2023.1 (January 2023)
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