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Literature summary extracted from

  • Qeshmi, F.; Rahimzadeh, M.; Javadpour, S.; Poodat, M.
    Intracellular L-asparaginase from Bacillus sp. PG02 Purification, biochemical characterization and evaluation of optimum pH and temperature (2015), Am. J. Biochem. Biotechnol., 12, 12-19 .
No PubMed abstract available

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.5.1.1 7.2
-
 L-asparagine pH 7.5, 37°C Bacillus sp. PG_02

Organism

EC Number Organism UniProt Comment Textmining
3.5.1.1 Bacillus sp. PG_02
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.5.1.1
-
 Bacillus sp. PG_02

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.5.1.1 17.1
-
 pH 7.5, 37°C Bacillus sp. PG_02

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.1.1 L-asparagine + H2O
-
 Bacillus sp. PG_02 L-aspartate + NH3
-
 ?

Subunits

EC Number Subunits Comment Organism
3.5.1.1 ? x * 38000, SDS-PAGE Bacillus sp. PG_02

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.5.1.1 40
-
-
 Bacillus sp. PG_02

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.5.1.1 37
-
 half-life 32.5 min Bacillus sp. PG_02

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.1.1 7.5
-
-
 Bacillus sp. PG_02

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.5.1.1 5 10
-
 Bacillus sp. PG_02