Cloned (Comment) | Organism |
---|---|
expressed in Escherichia coli | Latilactobacillus sakei |
General Stability | Organism |
---|---|
in the presence of 1 mM of the supramolecule NoriaPG, the enzyme preserves more than 90% of its standard activity at 40, 45 and 50°C after incubation for 2 h. Addition of 1 mM of the supramolecules Noria or NoriaPG in the presence of 0.8 mM Mg2+ and 0.8 mM Mn2+ leads to increased stabilization of the enzyme | Latilactobacillus sakei |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Mg2+ | the enzyme activity is increased nearly 1.8fold after addition of 0.8 mM Mg2+ | Latilactobacillus sakei | |
Mn2+ | the enzyme activity is increased nearly 1.8fold after addition of 0.8 mM Mn2+ | Latilactobacillus sakei |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
L-arabinose | Latilactobacillus sakei | - |
L-ribulose | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Latilactobacillus sakei | - |
- |
- |
Purification (Comment) | Organism |
---|---|
- |
Latilactobacillus sakei |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
L-arabinose | - |
Latilactobacillus sakei | L-ribulose | - |
? |
Synonyms | Comment | Organism |
---|---|---|
D-galactose isomerase | - |
Latilactobacillus sakei |
L-AI | - |
Latilactobacillus sakei |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
30 | 40 | - |
Latilactobacillus sakei |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
35 | 50 | the enzyme is fully stable at temperatures until 35°C after 24 h. After 2 h at 40 and 45°C the enzyme maintains 95% and 60% of its initial activity, respectively, and at 50°C the half-life is 80 min. At higher temperatures the enzyme is rapidly inactivated | Latilactobacillus sakei |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5 | 7 | - |
Latilactobacillus sakei |