2.6.1.B16: amine transaminase
This is an abbreviated version!
For detailed information about amine transaminase, go to the full flat file.
Word Map on EC 2.6.1.B16
Reaction
Synonyms
(S)-amine-transaminase, (S)-ATA, (S)-selective amine transaminase, (S)-selective Chromobacterium violaceum omega-transaminase, (S)-selective omega-transaminase, amine transaminase, amine-transaminases, ATA, ATA_SLM16, Ban-TA, Cv-ATA, Cv-omegaTA, HELO 1904, HEWT, omega-amino acid:pyruvate transaminase, omega-TA, omega-transaminase, Rsp-ATA, SpuC
ECTree
2.6.1.B16 amine transaminaseAdvanced search results
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results (Temperature Stability
Temperature Stability on EC 2.6.1.B16 - amine transaminase
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TEMPERATURE STABILITY 
ORGANISM
UNIPROT
COMMENTARY 
LITERATURE
50
-
purified recombinant enzyme, pH 9.5, 80% of specific activity remaining after 5 days of incubation
50 - 62
-
wild-type enzyme, completely stable up to 55°C, loss of 50% activity at 60°C, inactivation at 62°C
50 - 75
-
enzyme mutant ATA-v1, completely stable up to 70°C, loss of 50% activity at 71°C, inactivation at 75°C
50 - 78
-
enzyme mutant ATA-v2, completely stable up to 72°C, loss of 50% activity at 74°C, inactivation at 78°C
78
-
the enzyme displays a high Tm of 78°C in 100 mM HEPES, pH 7.4, and 100 mM NaCl
additional information
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effects of co-solvents, i.e. DMSO, glycerol, and methanol, as well as of NaCl and sucrose on the Tm value of the enzyme, overview. DMSO, NaCl, and methanol, and also phenylethylamine and L-alanine reduce the Tm value, while pyruvate, glycerol, and sucrose increase it. The addition of amine substrates (L-alanine and (S)-1-PEA) displaying destabilizing effects may result from PMP (the reduced amine form of the cofactor PLP) formation. PMP is not covalently bound to the enzyme's active site and may therefore promote enzyme destabilization or denaturation
