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Literature summary for 3.5.1.1 extracted from

  • Shi, R.; Liu, Y.; Mu, Q.; Jiang, Z.; Yang, S.
    Biochemical characterization of a novel L-asparaginase from Paenibacillus barengoltzii being suitable for acrylamide reduction in potato chips and mooncakes (2017), Int. J. Biol. Macromol., 96, 93-99 .
    View publication on PubMed

Application

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

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 [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.6
-
L-asparagine pH 8.5, 45°C Paenibacillus barengoltzii

Metals/Ions

Metals/Ions Comment Organism Structure
Fe3+ 1 mM, 117% of initial activity Paenibacillus barengoltzii

Organism

Organism UniProt Comment Textmining
Paenibacillus barengoltzii A0A0C5GVW3
-
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
35.2
-
pH 8.5, 45°C Paenibacillus barengoltzii

Substrates and Products (Substrate)

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 [°C] Temperature Optimum Maximum [°C] Comment Organism
45
-
-
Paenibacillus barengoltzii

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
55
-
stable below Paenibacillus barengoltzii

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8.5
-
-
Paenibacillus barengoltzii

pH Stability

pH Stability pH Stability Maximum Comment Organism
5.5 10
-
Paenibacillus barengoltzii