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Literature summary extracted from
- Purification and characterization of lysozyme from purple washington clam Saxidomus purpuratus (2006), Fish. Sci., 72, 1300-1305.
No PubMed abstract available
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.17 | 12000 | - |
x * 12000, SDS-PAGE | Saxidomus purpurata |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.17 | Saxidomus purpurata | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.17 | - |
Saxidomus purpurata |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.2.1.17 | midgut gland | - |
Saxidomus purpurata | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.17 | p-nitrophenyl-N,N',N'',N''',N''''-pentaacetylchitopentaose + H2O | - |
Saxidomus purpurata | ? | - |
? |  |
| 3.2.1.17 | peptidoglycan + H2O | Micrococcus lysodeikticus cells | Saxidomus purpurata | ? | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.17 | ? | x * 12000, SDS-PAGE | Saxidomus purpurata |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.17 | 50 | - |
- |
Saxidomus purpurata |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.17 | 20 | 90 | 20°C: about 50% of maximal activity, 90°C: about 30% of maximal activity | Saxidomus purpurata |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.17 | 20 | 90 | stable temperature-range | Saxidomus purpurata |
| 3.2.1.17 | 90 | - |
30 min, 55% loss of activity | Saxidomus purpurata |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.17 | 5.2 | - |
- |
Saxidomus purpurata |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.17 | 4.8 | 6.2 | more than 50% activity in the pH range | Saxidomus purpurata |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.17 | 4.8 | 6.8 | stable pH-range | Saxidomus purpurata |
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Release 2023.1 (January 2023)
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