Cloned (Comment) | Organism |
---|---|
expressed in Escherichia coli BL21(DE3) C41 cells | Cavia porcellus |
Crystallization (Comment) | Organism |
---|---|
sitting drop vapor diffusion method, using 0.1 M HEPES, pH 7.0, 15% (w/v) PEG 4000 | Cavia porcellus |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.0577 | - |
L-asparagine | at pH 7.5 and 37°C | Cavia porcellus |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
L-asparagine + H2O | Cavia porcellus | - |
L-aspartate + NH3 | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Cavia porcellus | H0W0T5 | - |
- |
Purification (Comment) | Organism |
---|---|
Ni-Sepharose column chromatography and Superdex 200 gel filtration | Cavia porcellus |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
liver | - |
Cavia porcellus | - |
serum | - |
Cavia porcellus | - |
Storage Stability | Organism |
---|---|
0°C, 20 mM Tris, pH 7.5, 2 mM dithiothreitol, 1 M KCl, 8 h, the enzyme starts rapidly losing activity | Cavia porcellus |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
L-asparagine + H2O | - |
Cavia porcellus | L-aspartate + NH3 | - |
? | |
additional information | the enzyme lacks L-glutaminase activity | Cavia porcellus | ? | - |
? |
Subunits | Comment | Organism |
---|---|---|
dimer of dimers | x-ray crystallography | Cavia porcellus |
Synonyms | Comment | Organism |
---|---|---|
ASNase1 | - |
Cavia porcellus |
ASPG | - |
Cavia porcellus |
L-asparaginase | - |
Cavia porcellus |
Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
38.6 | - |
L-asparagine | at pH 7.5 and 37°C | Cavia porcellus |
kcat/KM Value [1/mMs-1] | kcat/KM Value Maximum [1/mMs-1] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
800 | - |
L-asparagine | at pH 7.5 and 37°C | Cavia porcellus |