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Literature summary extracted from

  • Erdmann, R.; Kunau, W.H.
    Purification and immunolocalization of the peroxisomal 3-oxoacyl-CoA thiolase from Saccharomyces cerevisiae (1994), Yeast, 10, 1173-1182.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
2.3.1.16 anti-thiolase-antibody
-
 Saccharomyces cerevisiae

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
2.3.1.16 peroxisome
-
 Saccharomyces cerevisiae 5777
-

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
2.3.1.16 45000
-
 2 * 45000, SDS-PAGE Saccharomyces cerevisiae
2.3.1.16 86000
-
 gel filtration Saccharomyces cerevisiae

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
2.3.1.16 CoA + 3-oxoacyl-CoA Saccharomyces cerevisiae enzyme catalyses step of fatty acid beta-oxidation acyl-CoA + acetyl-CoA
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
2.3.1.16 Saccharomyces cerevisiae
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.3.1.16
-
 Saccharomyces cerevisiae

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
2.3.1.16 additional information
-
-
 Saccharomyces cerevisiae

Storage Stability

EC Number Storage Stability Organism
2.3.1.16 -20°C, 50% glycerol, stable Saccharomyces cerevisiae
2.3.1.16 frequent freeze and thaw results in a gradual loss of activity Saccharomyces cerevisiae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.3.1.16 CoA + 3-oxoacyl-CoA
-
 Saccharomyces cerevisiae acyl-CoA + acetyl-CoA
-
 ?
2.3.1.16 CoA + 3-oxoacyl-CoA enzyme catalyses step of fatty acid beta-oxidation Saccharomyces cerevisiae acyl-CoA + acetyl-CoA
-
 ?

Subunits

EC Number Subunits Comment Organism
2.3.1.16 dimer 2 * 45000, SDS-PAGE Saccharomyces cerevisiae