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4.3.1.24: phenylalanine ammonia-lyase

This is an abbreviated version!
For detailed information about phenylalanine ammonia-lyase, go to the full flat file.

Word Map on EC 4.3.1.24

Reaction

L-phenylalanine
=
trans-cinnamate
 +
NH3

Synonyms

AtPAL 1, AtPAL 2, AtPAL 3, AtPAL 4, AtPAL-1, AtPAL-2, AtPAL-3, AtPAL-4, AtPAL2, AvPAL, DcPAL1, EC 4.3.1.5, EncP, L-phenylalanine ammonia-lyase, L-phenylalanine-ammonia lyase, LrPAL3, LsPAL1, More, PAL, PAL-CLEA, PAL1, PAL2, PAL3, PAL3a, PAL3b, PAL4, PAL5, PAL6, PALrs1, PcPAL1, Phe ammonia-lyase, phenylalanine ammonia lyase, phenylalanine ammonia-lyase, phenylalanine ammonia-lyase 1, phenylalanine ammonia-lyase 2, phenylalanine ammonia-lyase 3, phenylalanine ammonia-lyase 4, RgPAL, RxPAL, Sb04g026520, SsPAL1, TcPAL, ZmPAL2

ECTree

     4 Lyases
         4.3 Carbon-nitrogen lyases
             4.3.1 Ammonia-lyases
                4.3.1.24 phenylalanine ammonia-lyase

Storage Stability

Storage Stability on EC 4.3.1.24 - phenylalanine ammonia-lyase

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STORAGE STABILITY
ORGANISM
UNIPROT
LITERATURE
-10°C, 25% loss of activity after 3.5 months
-
-20°C, 12 months, about 35% loss of activity
-
-20°C, PAL activity in freeze-dried wheat seedling tissues following three months of storage range from 62% in the leaf to 89% in root/residual seed tissues, after a 3 h two-stage in vitro digestion, 36% and 42% recovery of PAL activity is associated with chopped fresh leaf and root/residual seed tissues respectively, no activity is recovered from freeze-dried tissues
-
-20°C, the enzyme remains stable after 4 months
-
-80°C, storage buffer, several months, no loss of activity
0-2°C, rapid loss of PAL activity during storage of the yeast cells, Mn2+-dependent storage stabilization: whole cells retain nearly 85% of the original enzyme activity for at least 12 weeks with 0.01% Mn2+ in storage buffer containing 50 mM Tris-HCl, pH 8.8, while the control loses all enzyme activity after 8 weeks. Ca2+, Mg2+, Zn2+ or Li+ can only partially substitute for Mn2+, overview
-
0-5°C, stable
-
2-aminoindan-2-phosphonic acid strongly inhibits PAL activity, such that PAL activity is reduced to about 48.2% of the control level at 9 days of storage at 8°C
-
22°C, freeze-dried root material, approximately 67% loss of activity
23°C, 90% loss of activity after 5 days
-
25°C, Tris-HCl buffer solution (pH 8.8), residual activities of soluble and encapsulated enzymes after 20 days are 10% and 46%
-
4°C, 35% loss of activity after 5 days
-
4°C, 5% loss of activity after 1 week, 40% loss of activity after 1 month
-
6°C, almost complete loss of cooperativity after 7 days
-
effects of freezing temperature on PAL activity of freeze-dried tissues, overview, -18°C results in the best retention of PAL activity
heat pretreatment at 38°C for 3 days induces accumulation of PAL protein. During storage at 8°C for 12 days, the amounts of PAL protein in peel tissues of control and heat-pretreated fruit increase, reaching a maximum after 9 days and finally decrease by 12 days of storage, the heat-pretreated banana fruit peel tissue is consistently stronger than that of the control fruit at any time during chilling storage
-