Lipase from Aneurinibacillus thermoaerophilus HZ

Enzyme Description

Species
Aneurinibacillus thermoaerophilus HZ β†—
Extremophile
Yes "thermophilic"
EC Number
3.1.1.3 β†—

Sequence

Length: 384 amino acids
MQKERKNQYPIVLVHGFAGWGRDEMLGVKYWGGMHDIQEDLKQYGYETHTAVVGPFSSNWDRACELYAQLVGGTVDYGAAHAEKYGHDRFGRTYPGLLKNWDGEHKIHLIGHSMGGQTVRVLTQLLKEGSQEEREYAKKHGVQLSPLFEGGKSWVHSVTTIATPNDGTTLADVVTQLIPAAQQIMGLAAAVSGNTNVPVYDFKLDQWGLKRKAGESFVHYADRVWNSGIWTNTKDISAWDLKPEGAKELNNWVKAQPDVYYFSYSGEATFRSLITGHHLPDLTMNKLITPFGIFLGCYGSDEKWWQNDGIVNTISMNGPKLGSTDEIVPYDGTPKIGKWNDMGIQENWDHADYIGLSLSYVLGIEKIEDFYRGVADMLGSLSVR
Malihe Masomian et al. (2016) β€” Analysis of Comparative Sequence and Genomic Data to Verify Phylogenetic Relationship and Explore a New Subfamily of Bacterial Lipases
PLOS ONE  Β· doi:10.1371/journal.pone.0149851 β†—  Β· Stability - Incubation
7 measurements ▼
Database ID
UniProt: D3XB96 β†—
Sequence Annotation
Explicit - Provided
Protein Source
Recombinant, host bacterium Escherichia coli TOP10

Experimental Data (7 measurements)

7 measurements
Property Assay Solvent Solvent Volume Aqueous Reference Measured Value Units Solution pH Temperature Substrate(s) Product(s) Cofactor(s) Shaking Comments
Stability - Incubation Activity after incubation (30 minutes at 50Β°C), measured by absorbance spectrophotometry (Kwon and Rhee colorimetric assay, absorbance of copper acetate–pyridine and free fatty acids reaction product measurement, 715 nm) in aqueous phase Dimethyl Sulfoxide (DMSO) 25% 100 106 % Incubation: 50 mM phosphate buffer, Assay: 50 mM phosphate buffer Incubation: 7, Assay: 7 Incubation: 50Β°C, Assay: 65Β°C ? mM Olive oil free fatty acids , glycerol β€” Incubation: 150 rpm Water-incubated control (in %), assay measured in aqueous phase | Uncertainty about whether assay was in the presence of organic solvent or in aqueous phase
Stability - Incubation Activity after incubation (30 minutes at 50Β°C), measured by absorbance spectrophotometry (Kwon and Rhee colorimetric assay, absorbance of copper acetate–pyridine and free fatty acids reaction product measurement, 715 nm) in aqueous phase Isopropyl Acetate 25% 100 31 % Incubation: 50 mM phosphate buffer, Assay: 50 mM phosphate buffer Incubation: 7, Assay: 7 Incubation: 50Β°C, Assay: 65Β°C ? mM Olive oil free fatty acids , glycerol β€” Incubation: 150 rpm Water-incubated control (in %), assay measured in aqueous phase | Uncertainty about whether assay was in the presence of organic solvent or in aqueous phase
Stability - Incubation Activity after incubation (30 minutes at 50Β°C), measured by absorbance spectrophotometry (Kwon and Rhee colorimetric assay, absorbance of copper acetate–pyridine and free fatty acids reaction product measurement, 715 nm) in aqueous phase Chloroform 25% 100 98 % Incubation: 50 mM phosphate buffer, Assay: 50 mM phosphate buffer Incubation: 7, Assay: 7 Incubation: 50Β°C, Assay: 65Β°C ? mM Olive oil free fatty acids , glycerol β€” Incubation: 150 rpm Water-incubated control (in %), assay measured in aqueous phase | Uncertainty about whether assay was in the presence of organic solvent or in aqueous phase
Stability - Incubation Activity after incubation (30 minutes at 50Β°C), measured by absorbance spectrophotometry (Kwon and Rhee colorimetric assay, absorbance of copper acetate–pyridine and free fatty acids reaction product measurement, 715 nm) in aqueous phase 2-Octanol 25% 100 60 % Incubation: 50 mM phosphate buffer, Assay: 50 mM phosphate buffer Incubation: 7, Assay: 7 Incubation: 50Β°C, Assay: 65Β°C ? mM Olive oil free fatty acids , glycerol β€” Incubation: 150 rpm Water-incubated control (in %), assay measured in aqueous phase | Uncertainty about whether assay was in the presence of organic solvent or in aqueous phase
Stability - Incubation Activity after incubation (30 minutes at 50Β°C), measured by absorbance spectrophotometry (Kwon and Rhee colorimetric assay, absorbance of copper acetate–pyridine and free fatty acids reaction product measurement, 715 nm) in aqueous phase 1-Decanol 25% 100 86 % Incubation: 50 mM phosphate buffer, Assay: 50 mM phosphate buffer Incubation: 7, Assay: 7 Incubation: 50Β°C, Assay: 65Β°C ? mM Olive oil free fatty acids , glycerol β€” Incubation: 150 rpm Water-incubated control (in %), assay measured in aqueous phase | Uncertainty about whether assay was in the presence of organic solvent or in aqueous phase
Stability - Incubation Activity after incubation (30 minutes at 50Β°C), measured by absorbance spectrophotometry (Kwon and Rhee colorimetric assay, absorbance of copper acetate–pyridine and free fatty acids reaction product measurement, 715 nm) in aqueous phase n-Decane 25% 100 91 % Incubation: 50 mM phosphate buffer, Assay: 50 mM phosphate buffer Incubation: 7, Assay: 7 Incubation: 50Β°C, Assay: 65Β°C ? mM Olive oil free fatty acids , glycerol β€” Incubation: 150 rpm Water-incubated control (in %), assay measured in aqueous phase | Uncertainty about whether assay was in the presence of organic solvent or in aqueous phase
Stability - Incubation Activity after incubation (30 minutes at 50Β°C), measured by absorbance spectrophotometry (Kwon and Rhee colorimetric assay, absorbance of copper acetate–pyridine and free fatty acids reaction product measurement, 715 nm) in aqueous phase n-Hexadecane 25% 100 97 % Incubation: 50 mM phosphate buffer, Assay: 50 mM phosphate buffer Incubation: 7, Assay: 7 Incubation: 50Β°C, Assay: 65Β°C ? mM Olive oil free fatty acids , glycerol β€” Incubation: 150 rpm Water-incubated control (in %), assay measured in aqueous phase | Uncertainty about whether assay was in the presence of organic solvent or in aqueous phase

Visualization : Stability β€” Incubation

One bar per measurement. Colour = solvent, shade = solvent volume.

Structure

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