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Literature summary extracted from

  • Cho, H.Y.; Tanizawa, K.; Tanaka, H.; Soda, K.
    Thermostable aminoacylase from Bacillus thermoglucosidius: Purification and characterization (1987), Agric. Biol. Chem., 51, 2793-2800.
No PubMed abstract available

Application

EC Number Application Comment Organism
3.5.1.14 synthesis
-
 Sus scrofa
3.5.1.14 synthesis enzyme used for production of L-amino acids Aspergillus oryzae
3.5.1.14 synthesis thermostable enzyme useful for industrial production, optical resolution of DL-amino acids on an industrial scale, utilization in industrial production of stereoisomers from racemates Bacillus sp. (in: Bacteria)

General Stability

EC Number General Stability Organism
3.5.1.14 very active and physically stable, resistant to urea, 85% activity retained with 8 M urea at 37°C for 30 min Bacillus sp. (in: Bacteria)

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.5.1.14 Cd2+
-
 Aspergillus oryzae
3.5.1.14 Cd2+
-
 Bacillus sp. (in: Bacteria)
3.5.1.14 Cu2+
-
 Aspergillus oryzae
3.5.1.14 Cu2+
-
 Bacillus sp. (in: Bacteria)
3.5.1.14 Fe2+
-
 Bacillus sp. (in: Bacteria)
3.5.1.14 Hg2+
-
 Bacillus sp. (in: Bacteria)
3.5.1.14 Ni2+
-
 Aspergillus oryzae
3.5.1.14 Ni2+
-
 Bacillus sp. (in: Bacteria)

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.5.1.14 0.013
-
 N-acetyl-L-methionine addition of 0.2 mM Co2+ Bacillus sp. (in: Bacteria)
3.5.1.14 0.056
-
 N-acetyl-L-methionine addition of 0.2 mM Mn2+ Bacillus sp. (in: Bacteria)

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.5.1.14 Co2+ enzyme strongly activated by Co2+ ions Sus scrofa
3.5.1.14 Co2+ enzyme strongly activated by Co2+ ions Bacillus sp. (in: Bacteria)
3.5.1.14 Co2+ enzyme strongly activated by Co2+ ions Aspergillus oryzae
3.5.1.14 Mn2+
-
 Bacillus sp. (in: Bacteria)
3.5.1.14 Zn2+ enzyme contains Zn as prosthetic metal Sus scrofa
3.5.1.14 Zn2+ enzyme contains Zn as prosthetic metal Bacillus sp. (in: Bacteria)
3.5.1.14 Zn2+ enzyme contains Zn as prosthetic metal Aspergillus oryzae

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.5.1.14 37000
-
-
 Aspergillus oryzae
3.5.1.14 37000
-
 subunit, SDS-PAGE Bacillus sp. (in: Bacteria)
3.5.1.14 42500
-
 calculated from amino acid composition Bacillus sp. (in: Bacteria)
3.5.1.14 43000
-
 2 * 43000, SDS-PAGE Sus scrofa
3.5.1.14 43000
-
 2 * 43000, SDS-PAGE Aspergillus oryzae
3.5.1.14 43000
-
 4 * 43000, 4gatom Zn per mol enzyme, SDS-PAGE Bacillus sp. (in: Bacteria)
3.5.1.14 175000
-
 gel permeation Bacillus sp. (in: Bacteria)

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.5.1.14 N-acetyl-L-methionine Sus scrofa
-
 L-methionine + acetate
-
 ?
3.5.1.14 N-acetyl-L-methionine Bacillus sp. (in: Bacteria)
-
 L-methionine + acetate
-
 ?
3.5.1.14 N-acetyl-L-methionine Aspergillus oryzae
-
 L-methionine + acetate
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.5.1.14 Aspergillus oryzae
-
-
-
3.5.1.14 Bacillus sp. (in: Bacteria)
-
 thermoglucosidicus, strain DSM 2542
-
3.5.1.14 Sus scrofa
-
 pig
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.5.1.14
-
 Sus scrofa
3.5.1.14
-
 Bacillus sp. (in: Bacteria)
3.5.1.14
-
 Aspergillus oryzae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.1.14 N-acetyl-DL-methionine + H2O
-
 Sus scrofa DL-methionine + acetate
-
 ?
3.5.1.14 N-acetyl-DL-methionine + H2O
-
 Bacillus sp. (in: Bacteria) DL-methionine + acetate
-
 ?
3.5.1.14 N-acetyl-DL-methionine + H2O
-
 Aspergillus oryzae DL-methionine + acetate
-
 ?
3.5.1.14 N-acetyl-DL-norleucine + H2O
-
 Sus scrofa DL-norleucine + acetate
-
 ?
3.5.1.14 N-acetyl-DL-norleucine + H2O
-
 Bacillus sp. (in: Bacteria) DL-norleucine + acetate
-
 ?
3.5.1.14 N-acetyl-L-alanine + H2O
-
 Sus scrofa L-alanine + acetate
-
 ?
3.5.1.14 N-acetyl-L-alanine + H2O
-
 Bacillus sp. (in: Bacteria) L-alanine + acetate
-
 ?
3.5.1.14 N-acetyl-L-alanine + H2O
-
 Aspergillus oryzae L-alanine + acetate
-
 ?
3.5.1.14 N-acetyl-L-glutamine + H2O
-
 Sus scrofa L-glutamine + acetate
-
 ?
3.5.1.14 N-acetyl-L-glutamine + H2O
-
 Bacillus sp. (in: Bacteria) L-glutamine + acetate
-
 ?
3.5.1.14 N-acetyl-L-glutamine + H2O
-
 Aspergillus oryzae L-glutamine + acetate
-
 ?
3.5.1.14 N-acetyl-L-methionine
-
 Sus scrofa L-methionine + acetate
-
 ?
3.5.1.14 N-acetyl-L-methionine
-
 Bacillus sp. (in: Bacteria) L-methionine + acetate
-
 ?
3.5.1.14 N-acetyl-L-methionine
-
 Aspergillus oryzae L-methionine + acetate
-
 ?
3.5.1.14 N-acetyl-L-phenylalanine + H2O
-
 Sus scrofa L-phenylalanine + acetate
-
 ?
3.5.1.14 N-acetyl-L-phenylalanine + H2O
-
 Bacillus sp. (in: Bacteria) L-phenylalanine + acetate
-
 ?
3.5.1.14 N-acetyl-L-valine + H2O
-
 Sus scrofa L-valine + acetate
-
 ?
3.5.1.14 N-acetyl-L-valine + H2O
-
 Bacillus sp. (in: Bacteria) L-valine + acetate
-
 ?
3.5.1.14 N-chloroacetyl-DL-valine + H2O
-
 Sus scrofa chloroacetate + DL-valine
-
 ?
3.5.1.14 N-chloroacetyl-DL-valine + H2O
-
 Bacillus sp. (in: Bacteria) chloroacetate + DL-valine
-
 ?
3.5.1.14 N-chloroacetyl-L-leucine + H2O
-
 Sus scrofa chloroacetate + L-leucine
-
 ?
3.5.1.14 N-chloroacetyl-L-leucine + H2O
-
 Bacillus sp. (in: Bacteria) chloroacetate + L-leucine
-
 ?
3.5.1.14 N-chloroacetyl-L-leucine + H2O
-
 Aspergillus oryzae chloroacetate + L-leucine
-
 ?
3.5.1.14 N-chloroacetylglycine + H2O N-chloroacetylamino acids are better substrates than N-acetylamino acids Bacillus sp. (in: Bacteria) chloroacetate + glycine
-
 ?

Subunits

EC Number Subunits Comment Organism
3.5.1.14 dimer 2 * 43000, SDS-PAGE Sus scrofa
3.5.1.14 dimer 2 * 43000, SDS-PAGE Aspergillus oryzae
3.5.1.14 tetramer 4 * 43000, 4gatom Zn per mol enzyme, SDS-PAGE Bacillus sp. (in: Bacteria)

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.5.1.14 70
-
-
 Bacillus sp. (in: Bacteria)

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.5.1.14 70 80 retains full activity on heating at 70°C for 10 min, 90% of the original activity after heating at 80%, much activity lost on 30 min at 80°C Bacillus sp. (in: Bacteria)

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.1.14 8 8.5
-
 Sus scrofa
3.5.1.14 8 8.5
-
 Aspergillus oryzae
3.5.1.14 8.3
-
-
 Bacillus sp. (in: Bacteria)

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.5.1.14 6 11.5 no activity lost at 37°C for 1h Bacillus sp. (in: Bacteria)