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Literature summary for 4.1.2.13 extracted from

  • Abraham, M.; Horvath, L.; Simon, M.; Szajani, B.; Boross, L.
    Characterization and comparison of soluble and immobilized pig muscle aldolases (1985), Appl. Biochem. Biotechnol., 11, 91-100.
    View publication on PubMed

General Stability

General Stability Organism
at 1-4 M urea, slight decrease in activity of the immobilized enzyme. In 5 M urea significant decrease in activity after 2 h. In 3 M urea the soluble enzyme unfolded and dissociated totally during 2 h Sus scrofa
immobilization by covalent attachment to a polyacrylamide matrix containing carboxylic functional groups increases stability Sus scrofa

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.15
-
D-fructose 1,6-bisphosphate immobilized enzyme Sus scrofa

Organism

Organism UniProt Comment Textmining
Sus scrofa
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
muscle
-
Sus scrofa
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
D-fructose 1,6-bisphosphate
-
Sus scrofa glycerone phosphate + D-glyceraldehyde 3-phosphate
-
?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
40
-
soluble enzyme Sus scrofa
45
-
immobilized enzyme Sus scrofa

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
25 50 25°C: about 90% of maximal activity, 50°C: about 50% of maximal activity, immobilized enzyme Sus scrofa
25 50 25°C: about 95% of maximal activity, 50°C: about 50% of maximal activity, soluble enzyme Sus scrofa

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
50
-
about 10% loss of activity of soluble enzyme and immobilized enzyme after 100 min Sus scrofa
55
-
about 25% loss of activity of the soluble enzyme after 100 min Sus scrofa
55
-
about 10% loss of activity of the immobilized enzyme after 100 min Sus scrofa
60
-
about 25% loss of activity of the immobilized enzyme after 100 min Sus scrofa
60
-
about 50% loss of activity of the soluble enzyme after 100 min Sus scrofa
65
-
complete inactivation of the soluble enzyme after 40 min, complete inactivation of the immobilized enzyme after 70 min Sus scrofa

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7.3
-
soluble enzyme Sus scrofa
7.5
-
immobilized enzyme Sus scrofa

pH Range

pH Minimum pH Maximum Comment Organism
6 9 pH 6.0: about 75% of maximal activity, pH 9.0: about 70% of maximal activity, immobilized enzyme Sus scrofa
6 9 pH 6.0: about 85% of maximal activity, pH 9.0: about 60% of maximal activity, soluble enzyme Sus scrofa

pH Stability

pH Stability pH Stability Maximum Comment Organism
6 7.5 maximal thermal stability in the pH-range, soluble enzyme Sus scrofa
7 7.5 maximal thermal stability in the pH-range, immobilized enzyme Sus scrofa