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Literature summary extracted from

  • Gaffar, S.A.; Shetna, Y.I.
    Purification and some biological properties of asparaginase from Azotobacter vinelandii (1977), Appl. Environ. Microbiol., 33, 508-514.
    View publication on PubMedView publication on EuropePMC

General Stability

EC Number General Stability Organism
3.5.1.1 enzyme is stable when incubated with rat serum and ascites fluid Azotobacter vinelandii
3.5.1.1 stable during lyophilization and concentration with aquacide, inactivation after dialysis Azotobacter vinelandii

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.5.1.1 atabrin
-
Azotobacter vinelandii
3.5.1.1 Cu2+
-
Azotobacter vinelandii
3.5.1.1 Fe2+
-
Azotobacter vinelandii
3.5.1.1 Hg2+
-
Azotobacter vinelandii
3.5.1.1 hydrazine
-
Azotobacter vinelandii
3.5.1.1 hydroxylamine
-
Azotobacter vinelandii
3.5.1.1 iodoacetate
-
Azotobacter vinelandii
3.5.1.1 KCN
-
Azotobacter vinelandii
3.5.1.1 p-hydroxymercuribenzoate
-
Azotobacter vinelandii
3.5.1.1 potassium ferricyanide
-
Azotobacter vinelandii
3.5.1.1 Zn2+
-
Azotobacter vinelandii

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.5.1.1 0.11
-
L-asparagine
-
Azotobacter vinelandii

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.5.1.1 84000
-
-
Azotobacter vinelandii

Organism

EC Number Organism UniProt Comment Textmining
3.5.1.1 Azotobacter vinelandii
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.5.1.1
-
Azotobacter vinelandii

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.5.1.1 2.47
-
-
Azotobacter vinelandii

Storage Stability

EC Number Storage Stability Organism
3.5.1.1 -20°C, stable for 20 days Azotobacter vinelandii

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.1.1 L-Asn + H2O
-
Azotobacter vinelandii L-Asp + NH3
-
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Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.5.1.1 48
-
-
Azotobacter vinelandii

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.5.1.1 50
-
stable up to Azotobacter vinelandii
3.5.1.1 65
-
inactivation at Azotobacter vinelandii

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.1.1 8.6
-
-
Azotobacter vinelandii