EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.5.2.7 | 0.1 | - |
4(5)-imidazolone-5(4)-propionic acid | - |
Salmonella enterica subsp. enterica serovar Typhimurium |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.5.2.7 | 4(5)-imidazolone-5(4)-propionic acid + H2O | Salmonella enterica subsp. enterica serovar Typhimurium | - |
? | - |
? | |
3.5.3.8 | N-formimidoyl-L-glutamate + H2O | Salmonella enterica subsp. enterica serovar Typhimurium | - |
L-glutamate + formamide | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.5.2.7 | Salmonella enterica subsp. enterica serovar Typhimurium | - |
- |
- |
3.5.3.8 | Salmonella enterica subsp. enterica serovar Typhimurium | - |
- |
- |
EC Number | Storage Stability | Organism |
---|---|---|
3.5.2.7 | 4°C, 20 h, 50% loss of activity, stabilized by addition of MgCl2 | Salmonella enterica subsp. enterica serovar Typhimurium |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.5.2.7 | 4(5)-imidazolone-5(4)-propionic acid + H2O | - |
Salmonella enterica subsp. enterica serovar Typhimurium | N-formimino-L-glutamate | - |
ir | |
3.5.2.7 | 4(5)-imidazolone-5(4)-propionic acid + H2O | - |
Salmonella enterica subsp. enterica serovar Typhimurium | ? | - |
? | |
3.5.3.8 | N-formimidoyl-L-glutamate + H2O | - |
Salmonella enterica subsp. enterica serovar Typhimurium | L-glutamate + formamide | - |
? |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.5.2.7 | 7.4 | - |
- |
Salmonella enterica subsp. enterica serovar Typhimurium |