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Literature summary extracted from

  • Leshchinskaya, L.B.; Shakirov, E.V.; Itskovitch, E.L.; Balaban, N.P.; Mardanova, A.M.; Sharipova, M.R.; Viryasov, M.B.; Rudenskaya, G.N.; Stepanov, V.M.
    Glutamyl endopeptidase of Bacillus intermedius, strain 3-19 (1997), FEBS Lett., 404, 241-244.
    View publication on PubMed

General Stability

EC Number General Stability Organism
3.4.21.19 Ca2+ stabilizes Bacillus intermedius

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.4.21.19 diisopropyl fluorophosphate
-
 Bacillus intermedius

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.4.21.19 6
-
 benzyloxycarbonyl-Glu-p-nitroanilide
-
 Bacillus intermedius

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.4.21.19 Ca2+ 5 mM, doubles activity Bacillus intermedius

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.4.21.19 29000
-
 x * 29000, SDS-PAGE Bacillus intermedius

Organism

EC Number Organism UniProt Comment Textmining
3.4.21.19 Bacillus intermedius
-
 strain 3-19
-
3.4.21.19 Bacillus intermedius Mrz 19
-
 strain 3-19
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.4.21.19 additional information
-
-
 Bacillus intermedius

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.21.19 Arg-Lys-Asp-Val-Tyr + H2O only 5.6% hydrolysis of the Asp-Val bond Bacillus intermedius Arg-Lys-Asp + Val-Tyr
-
 ?
3.4.21.19 Arg-Lys-Glu-Val-Tyr + H2O completely splits Glu-Val bond, after 30 min Bacillus intermedius Arg-Lys-Glu + Val-Tyr
-
 ?
3.4.21.19 Arg-Lys-Glu-Val-Tyr + H2O completely splits Glu-Val bond, after 30 min Bacillus intermedius Mrz 19 Arg-Lys-Glu + Val-Tyr
-
 ?
3.4.21.19 benzyloxycarbonyl-Glu-p-nitroanilide + H2O
-
 Bacillus intermedius benzyloxycarbonyl-Glu + p-nitroaniline
-
 ?
3.4.21.19 benzyloxycarbonyl-Glu-p-nitroanilide + H2O
-
 Bacillus intermedius Mrz 19 benzyloxycarbonyl-Glu + p-nitroaniline
-
 ?
3.4.21.19 casein + H2O
-
 Bacillus intermedius ?
-
 ?
3.4.21.19 casein + H2O
-
 Bacillus intermedius Mrz 19 ?
-
 ?
3.4.21.19 Glucagon + H2O
-
 Bacillus intermedius ?
-
 ?
3.4.21.19 Glucagon + H2O
-
 Bacillus intermedius Mrz 19 ?
-
 ?
3.4.21.19 insulin + H2O A-chain and B-chain Bacillus intermedius ?
-
 ?
3.4.21.19 insulin + H2O A-chain and B-chain Bacillus intermedius Mrz 19 ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.4.21.19 ? x * 29000, SDS-PAGE Bacillus intermedius

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.4.21.19 55
-
-
 Bacillus intermedius
3.4.21.19 65
-
 in presence of Ca2+ Bacillus intermedius

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.4.21.19 22
-
 pH 6.5-11.0, 3 h, stable Bacillus intermedius
3.4.21.19 50
-
 pH 8.0, 24 h, in presence of 5 mM Ca2+, stable Bacillus intermedius

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.21.19 7.5
-
 and a second optimum at pH 9.0, hydrolysis of casein Bacillus intermedius
3.4.21.19 8
-
 hydrolysis of benzyloxycarbonyl-Glu-p-nitroanilide Bacillus intermedius
3.4.21.19 9
-
 and a second optimum at pH 7.5, hydrolysis of casein Bacillus intermedius

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.4.21.19 6.5 11 22°C, 3 h, stable Bacillus intermedius
3.4.21.19 8
-
 50°C, 24 h, in presence of 5 mM Ca2+, stable Bacillus intermedius