Application | Comment | Organism |
---|---|---|
food industry | pretreatment of potato chips and mooncakes with Asnase significantly decreases their acrylamide by 86% and 52%, respectively | Paenibacillus barengoltzii |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
2-mercaptoethanol | 1 mM, 31.3% residual activity | Paenibacillus barengoltzii | |
Cu2+ | 1 mM, no residual activity | Paenibacillus barengoltzii | |
EDTA | 1 mM, 13.9% residual activity | Paenibacillus barengoltzii | |
Hg2+ | 1 mM, no residual activity | Paenibacillus barengoltzii | |
Zn2+ | 1 mM, 40.1% residual activity | Paenibacillus barengoltzii |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
3.6 | - |
L-asparagine | pH 8.5, 45°C | Paenibacillus barengoltzii |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Fe3+ | 1 mM, 117% of initial activity | Paenibacillus barengoltzii |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Paenibacillus barengoltzii | A0A0C5GVW3 | - |
- |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
35.2 | - |
pH 8.5, 45°C | Paenibacillus barengoltzii |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
L-asparagine + H2O | - |
Paenibacillus barengoltzii | L-aspartate + NH3 | - |
? | |
additional information | enzyme exhibits strict substrate specificity towards L-asparagine, with trace activity towards L-glutamine | Paenibacillus barengoltzii | ? | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
45 | - |
- |
Paenibacillus barengoltzii |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
55 | - |
stable below | Paenibacillus barengoltzii |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
8.5 | - |
- |
Paenibacillus barengoltzii |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
5.5 | 10 | - |
Paenibacillus barengoltzii |