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Literature summary extracted from

  • Plummer Jr., T.H.; Phelan, A.W.; Tarentino, A.L.
    Detection and quantification of peptide-N4-(N-acetyl-beta-glucosaminyl)asparagine amidases (1987), Eur. J. Biochem., 163, 167-173.
    View publication on PubMed

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.5.1.52 79500
-
 estimation by HPLC, from a standard curve of proteins of known molecular mass Pisum sativum

Organism

EC Number Organism UniProt Comment Textmining
3.5.1.52 Canavalia ensiformis
-
 jackbean
-
3.5.1.52 Lens culinaris
-
-
-
3.5.1.52 Pisum sativum
-
-
-
3.5.1.52 Prunus amygdalus var. dulcis
-
 almond
-
3.5.1.52 Triticum aestivum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.5.1.52
-
 Pisum sativum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.5.1.52 fruit
-
 Pisum sativum
-
3.5.1.52 fruit
-
 Canavalia ensiformis
-
3.5.1.52 fruit
-
 Prunus amygdalus var. dulcis
-
3.5.1.52 germ
-
 Triticum aestivum
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.1.52 alpha-dansyl derivative fetuin pentaglycopeptide + H2O
-
 Triticum aestivum ?
-
 ?
3.5.1.52 alpha-dansyl derivative fetuin pentaglycopeptide + H2O
-
 Pisum sativum ?
-
 ?
3.5.1.52 alpha-dansyl derivative fetuin pentaglycopeptide + H2O
-
 Lens culinaris ?
-
 ?
3.5.1.52 alpha-dansyl derivative fetuin pentaglycopeptide + H2O
-
 Canavalia ensiformis ?
-
 ?
3.5.1.52 alpha-dansyl derivative fetuin pentaglycopeptide + H2O
-
 Prunus amygdalus var. dulcis ?
-
 ?

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.1.52 6.5
-
-
 Pisum sativum
3.5.1.52 6.5
-
-
 Canavalia ensiformis