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Literature summary for 6.1.1.21 extracted from
- Histidine regulation in Salmonella typhimurium. VII. Purification and general properties of the histidyl transfer ribonucleic acid synthetase (1970), J. Biol. Chem., 245, 1710-1716.
General Stability
| General Stability | Organism |
|---|---|
| 2-mercaptoethanol stabilizes the enzyme | Salmonella enterica subsp. enterica serovar Typhimurium |
| bovine serum albumin required to prevent inactivation | Salmonella enterica subsp. enterica serovar Typhimurium |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 0.00011 | - |
tRNAHis | - |
Salmonella enterica subsp. enterica serovar Typhimurium |  |
| 0.025 | - |
His | aminoacylation | Salmonella enterica subsp. enterica serovar Typhimurium | |
| 0.14 | - |
ATP | - |
Salmonella enterica subsp. enterica serovar Typhimurium | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Salmonella enterica subsp. enterica serovar Typhimurium | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Salmonella enterica subsp. enterica serovar Typhimurium |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 5.087 | - |
- |
Salmonella enterica subsp. enterica serovar Typhimurium |
Storage Stability
| Storage Stability | Organism |
|---|---|
| -20°C, no loss of activity after 6 months | Salmonella enterica subsp. enterica serovar Typhimurium |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| ATP + L-histidine + tRNAHis | - |
Salmonella enterica subsp. enterica serovar Typhimurium | AMP + diphosphate + L-histidyl-tRNAHis | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 37 | - |
- |
Salmonella enterica subsp. enterica serovar Typhimurium |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 25 | 45 | 25°C: about 40% of maximal activity, 45°C: about 20% of maximal activity | Salmonella enterica subsp. enterica serovar Typhimurium |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7.2 | 7.8 | Tris-HCl buffer | Salmonella enterica subsp. enterica serovar Typhimurium |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 6.5 | 7.8 | 6.5: about 40% of maximal activity, 7.2-7.8: maximal activity | Salmonella enterica subsp. enterica serovar Typhimurium |
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Release 2023.1 (January 2023)
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