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Literature summary for 3.4.14.11 extracted from

  • Chich, J.F.; Gripon, J.C.; Ribadeau-Dumas, B.
    Preparation of bacterial X-prolyl dipeptidyl aminopeptidase and its stabilization by organic cosolvents (1995), Anal. Biochem., 224, 245-249.
    View publication on PubMed
Search for more literature for 3.4.14.11

Activating Compound

Activating Compound Comment Organism Structure
DMSO
-
 Lactococcus lactis
glycerol up to 25%, enhances activity Lactococcus lactis
Triglyme up to 25%, enhances activity Lactococcus lactis

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
175000
-
-
 Lactococcus lactis

Organic Solvent Stability

Organic Solvent Comment Organism
Acetone increases stability at 4°C and allow a limited stability at 30°C Lactococcus lactis
acetonitrile allows a limited stability at 4°C and no stability at 30°C Lactococcus lactis
dioxane allows a limited stability at 4°C and no stability at 30°C Lactococcus lactis
DMSO up to 25% increase stability at 4°C and at 30°C Lactococcus lactis
Ethanol allows a limited stability at 4°C and no stability at 30°C Lactococcus lactis
Glycerol up to 25% increase stability at 4°C and at 30°C Lactococcus lactis
N,N-dimethylformamide increases stability at 4°C and allow a limited stability at 30°C Lactococcus lactis
triglyme up to 25% increase stability at 4°C and at 30°C Lactococcus lactis

Organism

Organism UniProt Comment Textmining
Lactococcus lactis
-
 ssp. lactis
-

Purification (Commentary)

Purification (Comment) Organism
-
 Lactococcus lactis

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
additional information
-
-
 Lactococcus lactis

Storage Stability

Storage Stability Organism
4°C, 20 mM Tris buffer, 20% loss of activity after 1 h Lactococcus lactis

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
additional information
-
 glycerol, triglyme and DMSO, up to 25% increase stability at 4°C and at 30°C. Methanol, isopropanol, N,N-dimethylformamide and acetone increase stability at 4°C and allow a limited stability at 30°C. Ethanol, dioxane and acetonitrile allow a limited stability at 4°C and no stability at 30°C Lactococcus lactis
4
-
 1 h, 20% loss of activity Lactococcus lactis
30
-
 1 h, 40% loss of activity Lactococcus lactis