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Literature summary extracted from

  • Kyomuhendo, P.; Myrnes, B.; Nilsen, I.W.
    A cold-active salmon goose-type lysozyme with high heat tolerance (2007), Cell. Mol. Life Sci., 64, 2841-2847.
    View publication on PubMed

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.2.1.17 expression in Escherichia coli Salmo salar

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.17 Salmo salar
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.17 peptidoglycan + H2O lyophilized cell wall of Micrococcus luteus Salmo salar ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.17 g-type lysozyme
-
 Salmo salar
3.2.1.17 Goose-type lysozyme
-
 Salmo salar
3.2.1.17 SalG
-
 Salmo salar

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.17 30
-
-
 Salmo salar

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.17 5 50 5°C: about 70% of maximal activity, 50°C: about 40% of maximal activity Salmo salar

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.17 90
-
 3 h, 70% loss of activity Salmo salar

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.17 5.2
-
 at ionic strength 0.1 Salmo salar
3.2.1.17 6.8
-
 at ionic strength 0.03 Salmo salar

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.17 4.5 6 pH 4.5: about 40% of maximal activity, pH 6.0: about 65% of maximal activity, at ionic strength 0.1 Salmo salar
3.2.1.17 6.5 7.5 pH 6.5: about 55% of maximal activity, pH 7.5: about 20% of maximal activity, at ionic strength 0.03 Salmo salar