EC Number | Cloned (Comment) | Organism |
---|---|---|
3.5.1.83 | expression in Escherichia coli | Achromobacter xylosoxidans |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.5.1.83 | 53581 | - |
1 * 53581, calculation from nucleotide sequence | Achromobacter xylosoxidans |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.5.1.83 | Achromobacter xylosoxidans | - |
subsp. xylosoxydans strain A-6 | - |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.5.1.83 | - |
Achromobacter xylosoxidans |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.5.1.83 | 2506 | - |
- |
Achromobacter xylosoxidans |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.5.1.83 | N-Acetyl-D-Asp + H2O | - |
Achromobacter xylosoxidans | acetate + D-Asp | - |
? | |
3.5.1.83 | N-Formyl-D-Asp + H2O | - |
Achromobacter xylosoxidans | Formate + D-Asp | - |
? | |
3.5.1.83 | N-Propanoyl-D-Asp + H2O | - |
Achromobacter xylosoxidans | Propanoate + D-Asp | - |
? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
3.5.1.83 | monomer | 1 * 53581, calculation from nucleotide sequence | Achromobacter xylosoxidans |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.5.1.83 | 50 | - |
- |
Achromobacter xylosoxidans |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.5.1.83 | 45 | - |
10 min, stable up to | Achromobacter xylosoxidans |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.5.1.83 | 7.5 | 8 | - |
Achromobacter xylosoxidans |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
3.5.1.83 | 4 | 11 | stable | Achromobacter xylosoxidans |