Any feedback?
Please rate this page
(all_enzymes.php)
(0/150)

BRENDA support

1.4.3.2: L-amino-acid oxidase

This is an abbreviated version!
For detailed information about L-amino-acid oxidase, go to the full flat file.

Word Map on EC 1.4.3.2

Reaction

an L-amino acid
+
H2O
 +
O2
=
a 2-oxo carboxylate
 +
NH3
 +
H2O2

Synonyms

AAD, ACTX-6, ACTX-8, Akbu-LAAO, APIT, apotxin, aromatic L-amino acid oxidase, Balt-LAAO-I, bordonein-L, Bpir-LAOO-1, CC-LPOX, DAA, Dolabellanin, escapin, head kidney and gill, IL4I1, Il4i1 protein, ink toxin 1, Interleukin Four Induced Gene 1 protein, L-AAO, L-AAO/MOG, L-AAO1, L-amino acid oxidase, L-amino acid: O2 oxidoreductase, L-amino acid:O2 oxidoreductase, L-amino acid:O2 oxidoreductase (deaminating), L-aminooxidase, L-Aox, L-phenylalanine oxidase, LAAO, LAAO-1, LAAO-I, LAAO-II, LAAO1, LAAO4, LAAOI, LAAOII, LAO, LAO1, M-LAO, ophio-amino-acid oxidase, Pm1, RoLAAO, sarA, Sebastes schlegeli antibacterial protein, Sebastes schlegelii antibacterial protein, SSAP, TJ-LAO, toxophallin, TSV-LAO

ECTree

     1 Oxidoreductases
         1.4 Acting on the CH-NH2 group of donors
             1.4.3 With oxygen as acceptor
                1.4.3.2 L-amino-acid oxidase

General Stability

General Stability on EC 1.4.3.2 - L-amino-acid oxidase

Please wait a moment until all data is loaded. This message will disappear when all data is loaded.
GENERAL STABILITY
ORGANISM
UNIPROT
LITERATURE
2-mercaptoethanol stabilizes
-
acetate at high concentrations increases pH-stability at pH 9
-
aliphatic and aromatic monocarboxylic acids protect at pH 9.0
-
freezing and thawing do not act on the enzyme activity
-
freezing at -18°C without addition of glycerol inactivates the enzyme
freezing, inactivation between -5°C and -60°C, maximal inactivation at -20°C, rate of inactivation is dependent on pH of storage, in most cases complete reactivation by heating at pH 5, inactivation not prevented by monovalent cations
-
freezing, irreversible inactivation
-
freezing, quick freezing with dry ice/acetone mixture and storage at -15°C for 60 h, enzyme is stable
-
freezing, quick freezing with dry ice/acetone mixture and storage at -15°C for 60 h, enzyme loses 33% of activity, complete reactivation by heating at pH 5, inactivation not prevented by monovalent cations
-
irreversible inactivation by lyophilization
-
KCl stabilizes
-
resistant against tryptic digest
stability of enzyme in immobilized whole cells
-
stability of the enzyme can be increased by storage or incubation of the enzyme in glycine/NaOH buffer
the enzyme tends to destabilize from neutral to basic pHs and in presence of mono/bivalent ions and it is highly stabilized by acid pHs and its substrates