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Literature summary for 1.13.11.15 extracted from
- The catabolism of L-tyrosine by an Arthrobacter sp. (1977), Can. J. Microbiol., 23, 1128-1139.
General Stability
| General Stability | Organism |
|---|---|
| dialysis against buffer for several hours at 0°C, no appreciable loss of activity | Arthrobacter sp. |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 3,4-dihydroxyphenylacetate + O2 | Arthrobacter sp. | enzyme is involved in catabolism of L-Tyr | 2-hydroxy-5-carboxymethylmuconate semialdehyde | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Arthrobacter sp. | - |
- |
- |
Storage Stability
| Storage Stability | Organism |
|---|---|
| 10°C, lyophilized preparations of the enzyme, 8 months, stable | Arthrobacter sp. |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 3,4-dihydroxyphenylacetate + O2 | - |
Arthrobacter sp. | 2-hydroxy-5-carboxymethylmuconate semialdehyde | - |
? | |
| 3,4-dihydroxyphenylacetate + O2 | enzyme is involved in catabolism of L-Tyr | Arthrobacter sp. | 2-hydroxy-5-carboxymethylmuconate semialdehyde | - |
? | |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 55 | - |
5 min, stable | Arthrobacter sp. |
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