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Literature summary for 2.7.1.1 extracted from
- Effect of pH on the stability and structure of yeast hexokinase A. Acidic amino acid residues in the cleft region are critical for the opening and the closing of the structure (2004), J. Biol. Chem., 279, 32093-32099.
General Stability
| General Stability | Organism |
|---|---|
| NaCl slightly destabilizes the enzyme at pH 3.5 and 38.9°C, conditions for low or no aggregation of the enzyme | Saccharomyces cerevisiae |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| Mg2+ | - |
Saccharomyces cerevisiae |  |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| ATP + D-fructose | Saccharomyces cerevisiae | - |
ADP + D-fructose 6-phosphate | - |
? | |
| ATP + D-glucose | Saccharomyces cerevisiae | - |
ADP + D-glucose 6-phosphate | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Saccharomyces cerevisiae | P04807 | - |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| ATP + D-fructose | - |
Saccharomyces cerevisiae | ADP + D-fructose 6-phosphate | - |
? | |
| ATP + D-glucose | - |
Saccharomyces cerevisiae | ADP + D-glucose 6-phosphate | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| More | pH 3.5 and 38.9°C are conditions for low or no aggregation of the enzyme | Saccharomyces cerevisiae |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| hexokinase A | - |
Saccharomyces cerevisiae |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| additional information | - |
2 transitions in thermal inactivation, monophasic at pH 3.0 and biphasic at pH 8.5, denaturation profile, denaturation is partially reversible at pH 8.5-10.0, whereas below pH 7.5 it is completely irreversible | Saccharomyces cerevisiae |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 7 | 10 | - |
Saccharomyces cerevisiae |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| additional information | - |
effect of pH on enzyme stability and thermal inactivation | Saccharomyces cerevisiae |
Cofactor
| Cofactor | Comment | Organism | Structure |
|---|---|---|---|
| ATP | - |
Saccharomyces cerevisiae | |
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