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Literature summary extracted from
- Some properties of allantoate amidinohydrolase of Streptomyces viridiviolaceus (1980), Egypt. J. Bot., 23, 137-144.
No PubMed abstract available
General Stability
| EC Number | General Stability | Organism |
|---|---|---|
| 3.5.3.4 | freezing and thawing, stable | Streptomyces viridiviolaceus |
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.5.3.4 | L-asparagine | - |
Streptomyces viridiviolaceus |  |
| 3.5.3.4 | phosphate | - |
Streptomyces viridiviolaceus | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.5.3.4 | 10 | - |
Allantoate | - |
Streptomyces viridiviolaceus | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.5.3.4 | Streptomyces viridiviolaceus | - |
- |
- |
Storage Stability
| EC Number | Storage Stability | Organism |
|---|---|---|
| 3.5.3.4 | -15°C, 0.02 M Tris-HCl buffer, pH 7.5, 6 months, | Streptomyces viridiviolaceus |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.5.3.4 | (-)-ureidoglycolate | - |
Streptomyces viridiviolaceus | glyoxylate + urea | - |
? | |
| 3.5.3.4 | allantoate + H2O | - |
Streptomyces viridiviolaceus | (-)-ureidoglycolate + urea | - |
r | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.5.3.4 | 40 | - |
- |
Streptomyces viridiviolaceus |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.5.3.4 | 10 | 60 | - |
Streptomyces viridiviolaceus |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.5.3.4 | 50 | - |
34% loss of activity after 30 min, 79% loss of activity after 90 min | Streptomyces viridiviolaceus |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.5.3.4 | 7.5 | - |
- |
Streptomyces viridiviolaceus |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.5.3.4 | 5.5 | 9 | - |
Streptomyces viridiviolaceus |
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Release 2023.1 (January 2023)
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