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Literature summary for 3.5.4.6 extracted from

  • Li, S.; Chen, L.; Hu, Y.; Fang, G.; Zhao, M.; Guo, Y.; Pang, Z.
    Enzymatic production of 5-inosinic acid by AMP deaminase from a newly isolated Aspergillus oryzae (2017), Food Chem., 216, 275-281 .
    View publication on PubMed
Search for more literature for 3.5.4.6

Application

Application Comment Organism
food industry production of 5'-IMP as food additives and pharmaceutical intermediate, important enzyme for the food industry Aspergillus oryzae

Inhibitors

Inhibitors Comment Organism Structure
Al3+ 5 mM, about 35% loss of activity Aspergillus oryzae
Cu2+ 5 mM, about 55% loss of activity Aspergillus oryzae
Fe3+ 5 mM, 72.7% loss of activity Aspergillus oryzae
Zn2+ 5 mM, about 59.2% loss of activity Aspergillus oryzae

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.223
-
 AMP pH 6.0, 40°C Aspergillus oryzae

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
85390
-
 SDS-PAGE Aspergillus oryzae

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
AMP + H2O Aspergillus oryzae
-
 IMP + NH3
-
 ir
AMP + H2O Aspergillus oryzae GX-AD08
-
 IMP + NH3
-
 ir

Organism

Organism UniProt Comment Textmining
Aspergillus oryzae
-
-
-
Aspergillus oryzae GX-AD08
-
-
-

Purification (Commentary)

Purification (Comment) Organism
-
 Aspergillus oryzae

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
AMP + H2O
-
 Aspergillus oryzae IMP + NH3
-
 ir
AMP + H2O
-
 Aspergillus oryzae GX-AD08 IMP + NH3
-
 ir

Subunits

Subunits Comment Organism
? x * 85390, SDS-PAGE Aspergillus oryzae

Synonyms

Synonyms Comment Organism
5'-adenylic acid deaminase
-
 Aspergillus oryzae

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
40
-
-
 Aspergillus oryzae

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
20 55 20°C: about 40% of maximal activity, 55°C: about 65% of maximal activity Aspergillus oryzae

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
25
-
 30 min, about 5% loss of activity Aspergillus oryzae
30
-
 30 min, about 25% loss of activity Aspergillus oryzae
40
-
 30 min, about 50% loss of activity Aspergillus oryzae
45
-
 30 min, about 90% loss of activity Aspergillus oryzae

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6
-
-
 Aspergillus oryzae

pH Range

pH Minimum pH Maximum Comment Organism
4 7 pH 4.0: about 40% of maximal activity, pH 7.0: about 50% of maximal activity Aspergillus oryzae

pH Stability

pH Stability pH Stability Maximum Comment Organism
3
-
 4°C, 6 h, about 45% loss of activity Aspergillus oryzae
4 8 4°C, 6 h, less than 10% loss of activity Aspergillus oryzae
10
-
 4°C, 6 h, about 90% loss of activity Aspergillus oryzae