EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.5.1.11 | phenylacetic acid | competitive inhibition | Escherichia coli |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.5.1.11 | 0.2 | - |
benzylpenicillin | - |
Escherichia coli | |
3.5.1.11 | 0.8 | - |
benzylpenicillin | immobilized enzyme | Escherichia coli |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.5.1.11 | Escherichia coli | - |
- |
- |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.5.1.11 | penicillin G + H2O | - |
Escherichia coli | 6-aminopenicillanate + phenylacetic acid | - |
? |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.5.1.11 | additional information | - |
higher thermal stability of immobilized enzyme | Escherichia coli |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.5.1.11 | 6.5 | 7.6 | - |
Escherichia coli |