General Stability | Organism |
---|---|
the addition of 5% (w/v) sucrose and trehalose prior to lyophilization can retain nearly 100% enzymatic activity, compared to 19% for the lyophilized control. Polyol sucrose and amino acid glycine enhance the thermal stability of the enzyme, while polyol mannitol decreases the thermal stability | Kappaphycus striatus |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
mu-carrageenan | Kappaphycus striatus | - |
sulfate + kappa-carrageenan | - |
? | |
ni-carrageenan | Kappaphycus striatus | - |
sulfate + iota-carrageenan | - |
? | |
porphyran | Kappaphycus striatus | - |
sulfate + agarose | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Kappaphycus striatus | - |
- |
- |
Storage Stability | Organism |
---|---|
-20°C, lyophilized enzyme, 40 days, no loss of activity | Kappaphycus striatus |
-20°C, with glycerol, 20 days, 20% loss of activity | Kappaphycus striatus |
4°C, crude extract at pH 5.0, 1 day, more than 60% loss of activity | Kappaphycus striatus |
4°C, crude extract at pH 7.0 with 10 mM beta-mercaptoethanol, 7 days, no loss of activity | Kappaphycus striatus |
4°C, crude extract at pH 7.0, 7 days, 45% loss of activity | Kappaphycus striatus |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
mu-carrageenan | - |
Kappaphycus striatus | sulfate + kappa-carrageenan | - |
? | |
ni-carrageenan | - |
Kappaphycus striatus | sulfate + iota-carrageenan | - |
? | |
porphyran | - |
Kappaphycus striatus | sulfate + agarose | - |
? |
Synonyms | Comment | Organism |
---|---|---|
D-galactose-6-sulfurylase | - |
Kappaphycus striatus |
Gal-6-sulfurylase | - |
Kappaphycus striatus |