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Literature summary for 3.2.1.132 extracted from

  • Zhu, X.F.; Wu, X.Y.; Dai, Y.
    Fermentation conditions and properties of a chitosanase from Acinetobacter sp. C-17 (2003), Biosci. Biotechnol. Biochem., 67, 284-290.
    View publication on PubMed
Search for more literature for 3.2.1.132

Localization

Localization Comment Organism GeneOntology No. Textmining
extracellular
-
 Acinetobacter sp.
-
-

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
35400
-
 x * 35400, SDS-PAGE Acinetobacter sp.

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
chitosan + H2O Acinetobacter sp.
-
 ?
-
 ?
chitosan + H2O Acinetobacter sp. C-17
-
 ?
-
 ?

Organism

Organism UniProt Comment Textmining
Acinetobacter sp.
-
 C-17
-
Acinetobacter sp. C-17
-
 C-17
-

Purification (Commentary)

Purification (Comment) Organism
-
 Acinetobacter sp.

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
chitosan + H2O
-
 Acinetobacter sp. ?
-
 ?
chitosan + H2O
-
 Acinetobacter sp. C-17 ?
-
 ?
chitosan + H2O
-
 Acinetobacter sp. additional information
-
 ?
chitosan + H2O
-
 Acinetobacter sp. C-17 additional information
-
 ?

Subunits

Subunits Comment Organism
? x * 35400, SDS-PAGE Acinetobacter sp.

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
36
-
-
 Acinetobacter sp.

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
30 40 stable at this range Acinetobacter sp.

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7
-
-
 Acinetobacter sp.

pH Stability

pH Stability pH Stability Maximum Comment Organism
5 8 stable at this range Acinetobacter sp.