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Literature summary for 3.2.1.17 extracted from
- Characterization of heat induced spherulites of lysozyme reveals new insight on amyloid initiation (2016), Sci. Rep., 6, 22475 .
Crystallization (Commentary)
| Crystallization (Comment) | Organism |
|---|---|
| in complex with arginine and benzyl alcohol, at 45°C, hanging drop vapor diffusion method | Gallus gallus |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| peptidoglycan + H2O | Gallus gallus | - |
? | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Gallus gallus | P00698 | - |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| Superdex 200 gel filtration | Gallus gallus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| peptidoglycan + H2O | - |
Gallus gallus | ? | - |
? | |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 78 | 90 | melting temperature at pH 3.0. The enzyme hydrolyzes at 90°C | Gallus gallus |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 2 | - |
the enzyme hydrolyzes at pH 2.0 | Gallus gallus |
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Release 2023.1 (January 2023)
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