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3.2.1.147: thioglucosidase

This is an abbreviated version!
For detailed information about thioglucosidase, go to the full flat file.

Word Map on EC 3.2.1.147

Reaction

A thioglucoside
+
H2O
=
a sugar
+
a thiol

Synonyms

ArMy2, AtBGLU37, AtBGLU38, atypical myrosinase, beta-glucosidase 26, peroxisomal, beta-glucosidase 37, beta-glucosidase 38, beta-thioglucosidase, beta-thioglucosidase glucohydrolase, beta-thioglucoside glucohydrolase, beta-thioglucoside glucohydrolase,, BGLU26, CpTGG1, CpTGG2, EC 3.2.3.1, glucosidase, thio-, glucosinolase, More, MYR, MYR II, MYR1 myrosinase, Myr1.Bn1, Myr2.Bn1, MYRc, MYRI, MYRII, myrosin, myrosinase, myrosinase 1, myrosinase 2, myrosinase A, myrosinase B, PEN2, PYK10 myrosinase, sinigrase, sinigrinase, sinigrinase 1, sinigrinase 2, TGG, TGG1, TGG2, TGG4, TGG5, Thioglucosidase, thioglucosidase 1, thioglucosidase 2, thioglucoside glucohydrolase, thioglucoside glucohydrolase 1, thioglycosidase, WjMYR

ECTree

     3 Hydrolases
         3.2 Glycosylases
             3.2.1 Glycosidases, i.e. enzymes that hydrolyse O- and S-glycosyl compounds
                3.2.1.147 thioglucosidase

Temperature Range

Temperature Range on EC 3.2.1.147 - thioglucosidase

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TEMPERATURE RANGE
ORGANISM
UNIPROT
COMMENTARY hide
LITERATURE
10 - 90
CpTGG2 is active in broad temperature range, peaks at 40°C, gradually decreases between 40°C and 90°C, and shows 13% residual activity at 80°C and 1% at 90°C
20 - 60
-
isozyme TGG1, 65% of maximal activity at 20°C, progressive increase that peaks at 40°C, high activity at 50°C, inactivation above 60°C
20 - 65
20 - 80
-
20% of maximal activity at 20°C, progressive increase that peaks at 70°C, 30% of maximal activity at 80°C
20 - 90
-
20% of maximal activity at 20°C, progressive increase that peaks at 60°C, 5% of maximal activity at 90°C
25 - 50
-
about 45% of maximal activity at 25°C and at 50°C, in presence of 1 mM ascorbic acid
30 - 50
-
about 40% of maximal activity at 30°C and at 50°C
30 - 60
highest activity at 30°C within this range
30 - 70
-
30°C, about 60% of maximal activity of the enzyme from white cabbage, about 45% of maximal activity of the enzyme from red cabbage, 70°C: about 75% of maximal activity of the enzyme from red cabbage, about 50% of maximal activity of the enzyme from white cabbage
37 - 58
70% of maximal activity between 37°C and 58°C
4 - 90
-
activity range, profile overview. Over 50% of maximal activity at 30-60°C
40 - 70
-
the water contents vary from fresh broccoli with 90% water content to almost complete dry broccoli with 10% water content. The water content values are related to the aw values (partial vapor pressure of water in a substance divided by the standard state partial vapor pressure of water) in a non-linear relationship that is the moisture isotherm curve. Highest activity at 70°C with 31% water content, overview
40 - 80
-
40°C: about 55% of maximal activity of enzyme form Ca, about 50% of maximal activity of enzyme form Cb, about 60% of maximal activity of enzyme form Cc, 80°C: about 55% of maximal activity of enzyme form Ca, about 60% of maximal activity of enzyme form Cb, about 60% of maximal activity of enzyme form Cc
50 - 70
-
the activity of free and immobilized enzyme forms increases with temperature up to 50-60°C. Beyond this value range it decreases to about 75% of the maximal activity at 70°C