EC Number | Protein Variants | Comment | Organism |
---|---|---|---|
3.5.1.14 | additional information | preparation of cross-linked aggregates of aminoacylase by using bovine serum albumin as an inert additive, cross-linking is conducted at varying glutaraldehyde to enzyme ratio. Cross-linked enzyme aggregates retain 82% of maximal activity in presence of bovine serum albumin, and 24% in its absence | Aspergillus melleus |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.5.1.14 | 0.964 | - |
N-acetyl-L-methionine | pH 8.0, 40°C, native enzyme | Aspergillus melleus | |
3.5.1.14 | 1.497 | - |
N-acetyl-L-methionine | pH 8.0, 40°C, immobilized, cross-linked enzyme-bovine serum albumin aggregate | Aspergillus melleus |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.5.1.14 | additional information | Aspergillus melleus | aminoacylase catalyzes the hydrolysis of L-acyl-amino acids to produce the corresponding L-amino acid | ? | - |
? | |
3.5.1.14 | N-acetyl-L-methionine + H2O | Aspergillus melleus | - |
acetate + L-methionine | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.5.1.14 | Aspergillus melleus | - |
- |
- |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.5.1.14 | commercial preparation | - |
Aspergillus melleus | - |
EC Number | Storage Stability | Organism |
---|---|---|
3.5.1.14 | 47°C, pH 8.0, 0.2% w/v, 0.1 M sodium phosphate buffer, no and 23% remaining activity for the free aminoacylase and the immobilized, cross-linked enzyme-bovine serum albumin aggregate, respectively, after 24 h | Aspergillus melleus |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.5.1.14 | additional information | aminoacylase catalyzes the hydrolysis of L-acyl-amino acids to produce the corresponding L-amino acid | Aspergillus melleus | ? | - |
? | |
3.5.1.14 | N-acetyl-L-methionine + H2O | - |
Aspergillus melleus | acetate + L-methionine | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.5.1.14 | 40 | - |
assay at | Aspergillus melleus |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.5.1.14 | 8 | - |
assay at | Aspergillus melleus |