General Stability | Organism |
---|---|
glycerol, 10% v/v, improves stability to either freezing or heating | Strongylocentrotus purpuratus |
glycerol, 5% v/v, protects from inactivation | Strongylocentrotus purpuratus |
low concentrations of albumin considerably stabilize the enzyme | Strongylocentrotus purpuratus |
stable to freezing and thawing | Strongylocentrotus purpuratus |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | - |
Strongylocentrotus purpuratus |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
28500 | - |
1 * 28500, SDS-PAGE | Strongylocentrotus purpuratus |
30000 | - |
gel filtration | Strongylocentrotus purpuratus |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Strongylocentrotus purpuratus | - |
- |
- |
Purification (Comment) | Organism |
---|---|
- |
Strongylocentrotus purpuratus |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
hatching liquid | - |
Strongylocentrotus purpuratus | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
additional information | - |
- |
Strongylocentrotus purpuratus |
1.44 | - |
- |
Strongylocentrotus purpuratus |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
dimethylated casein + H2O | - |
Strongylocentrotus purpuratus | ? | - |
? | |
Dimethylcasein + H2O | - |
Strongylocentrotus purpuratus | ? | - |
? |
Subunits | Comment | Organism |
---|---|---|
monomer | 1 * 28500, SDS-PAGE | Strongylocentrotus purpuratus |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
42 | - |
- |
Strongylocentrotus purpuratus |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
26 | 50 | 26°C: about 50% of maximal activity, 50°C: about 35% of maximal activity | Strongylocentrotus purpuratus |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
37 | - |
half-life: 0.33 h | Strongylocentrotus purpuratus |
Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.72 | - |
dimethylated casein | - |
Strongylocentrotus purpuratus |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7 | 9 | - |
Strongylocentrotus purpuratus |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
6.5 | 9 | pH 6.5: about 55% of maximal activity, pH 9.0: about 45% of maximal activity | Strongylocentrotus purpuratus |