Lipase (gene lipA) from Ralstonia sp. M1

Enzyme Description

Species

Extremophile

EC Number

3.1.1.3 ↗

Sequence

Length: 328 amino acids

MSKPSPLRAVRGFLRTHAAAAVVAASTVTIAAFAPAQAASTYAATKYPIVLVHGLSGTDKFLGTVDYWYQIPEDLRANGATVYVANVSAFNDETVRGEQLVSQIRSVLATTGAAKVNLIGHSQGGLTSRYAAAVIPDKVASVTTIGTPHKGSEFADFVESAPDPLKALLNIGADLAGTVLSWFNGNSNPQDGYAALRILSTAGAADFNTAFPSAGLASGCNTGSSTDVRNGNVQKLYSWTGRSTATNILDLFDPALVFTGTVMQARGSGTNDGLVSVCSAKFGQVLSTDYAWNHLDEVNQLLGLIGPFAADPVAVIRTQANRLKTAGL

Dinh Thi Quyen et al. (2005) — High-level heterologous expression and properties of a novel lipase from Ralstonia sp. M1

Protein Expression and Purification · doi:10.1016/j.pep.2004.10.001 ↗ · Stability - Incubation

26 measurements ▼

Database ID

UniProt: Q67DX2 ↗

Sequence Annotation

Inferred - from protein name

Protein Source

Recombinant, host bacterium Escherichia coli BL21 (DE3)

Experimental Data (26 measurements)

26 measurements — page 2 of 2

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 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Ethyl Acetate	10%	100	109	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids , glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Dichloromethane	10%	100	167	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids , glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	tert-Butanol	10%	100	118	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids , glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	1-Butanol	10%	100	53	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids , glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Isopropanol	10%	100	139	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids , glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Ethanol	10%	100	143	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids , glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase

Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Methanol	30%	100	104	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Dimethylformamide (DMF)	30%	100	43	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Dimethyl Sulfoxide (DMSO)	30%	100	100	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	n-Hexane	30%	100	153	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Ethanolamine	30%	100	334	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Acetone	30%	100	55	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Acetonitrile	30%	100	40	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Ethyl Acetate	30%	100	198	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Dichloromethane	30%	100	155	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	tert-Butanol	30%	100	141	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	1-Butanol	30%	100	71	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Isopropanol	30%	100	56	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Ethanol	30%	100	56	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Methanol	10%	100	110	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Dimethylformamide (DMF)	10%	100	128	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Dimethyl Sulfoxide (DMSO)	10%	100	164	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	n-Hexane	10%	100	152	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Ethanolamine	10%	100	137	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Acetone	10%	100	116	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Acetonitrile	10%	100	86	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Ethyl Acetate	10%	100	109	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Dichloromethane	10%	100	167	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	tert-Butanol	10%	100	118	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	1-Butanol	10%	100	53	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Isopropanol	10%	100	139	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase
Stability - Incubation	Activity after incubation (30 minutes at 30°C) measured by pH-metry (free fatty acid titration with NaOH) in aqueous phase	Ethanol	10%	100	143	%	0.1M phosphate buffer	Incubation: 8, Assay: 9	Incubation: 30°C, Assay: 55°C	1% (v/v) Olive oil	free fatty acids, glycerol	—	—	Non-incubated control (in %), assay in aqueous phase \| Uncertainty about whether the assay really was in aqueous phase

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Visualization : Stability — Incubation

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