EC Number | Application | Comment | Organism |
---|---|---|---|
3.5.4.6 | food industry | production of 5'-IMP as food additives and pharmaceutical intermediate, important enzyme for the food industry | Aspergillus oryzae |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.5.4.6 | Al3+ | 5 mM, about 35% loss of activity | Aspergillus oryzae | |
3.5.4.6 | Cu2+ | 5 mM, about 55% loss of activity | Aspergillus oryzae | |
3.5.4.6 | Fe3+ | 5 mM, 72.7% loss of activity | Aspergillus oryzae | |
3.5.4.6 | Zn2+ | 5 mM, about 59.2% loss of activity | Aspergillus oryzae |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.5.4.6 | 0.223 | - |
AMP | pH 6.0, 40°C | Aspergillus oryzae |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.5.4.6 | 85390 | - |
SDS-PAGE | Aspergillus oryzae |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.5.4.6 | AMP + H2O | Aspergillus oryzae | - |
IMP + NH3 | - |
ir | |
3.5.4.6 | AMP + H2O | Aspergillus oryzae GX-AD08 | - |
IMP + NH3 | - |
ir |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.5.4.6 | Aspergillus oryzae | - |
- |
- |
3.5.4.6 | Aspergillus oryzae GX-AD08 | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.5.4.6 | - |
Aspergillus oryzae |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.5.4.6 | AMP + H2O | - |
Aspergillus oryzae | IMP + NH3 | - |
ir | |
3.5.4.6 | AMP + H2O | - |
Aspergillus oryzae GX-AD08 | IMP + NH3 | - |
ir |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
3.5.4.6 | ? | x * 85390, SDS-PAGE | Aspergillus oryzae |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.5.4.6 | 5'-adenylic acid deaminase | - |
Aspergillus oryzae |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.5.4.6 | 40 | - |
- |
Aspergillus oryzae |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.5.4.6 | 20 | 55 | 20°C: about 40% of maximal activity, 55°C: about 65% of maximal activity | Aspergillus oryzae |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.5.4.6 | 25 | - |
30 min, about 5% loss of activity | Aspergillus oryzae |
3.5.4.6 | 30 | - |
30 min, about 25% loss of activity | Aspergillus oryzae |
3.5.4.6 | 40 | - |
30 min, about 50% loss of activity | Aspergillus oryzae |
3.5.4.6 | 45 | - |
30 min, about 90% loss of activity | Aspergillus oryzae |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.5.4.6 | 6 | - |
- |
Aspergillus oryzae |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.5.4.6 | 4 | 7 | pH 4.0: about 40% of maximal activity, pH 7.0: about 50% of maximal activity | Aspergillus oryzae |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
3.5.4.6 | 3 | - |
4°C, 6 h, about 45% loss of activity | Aspergillus oryzae |
3.5.4.6 | 4 | 8 | 4°C, 6 h, less than 10% loss of activity | Aspergillus oryzae |
3.5.4.6 | 10 | - |
4°C, 6 h, about 90% loss of activity | Aspergillus oryzae |