General Stability | Organism |
---|---|
29% loss of activity of shoot enzyme after treatment with Staphylococcus aureus V8 protease after 30 min at room temperature. 25% loss of activity of shoot enzyme after treatment with proteinase K after 30 min at room temperature. 20% loss of activity of shoot enzyme after treatment with trypsin/chymotrypsin after 30 min at room temperature | Pisum sativum |
Ca2+ partially stabilizes against heat inactivation | Pisum sativum |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | - |
Pisum sativum |
Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
chloroplast | - |
Pisum sativum | 9507 | - |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Ca2+ | required | Pisum sativum |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
30000 | - |
gel filtration at high ionic strength | Pisum sativum |
43500 | - |
1 * 43500, SDS-PAGE | Pisum sativum |
45000 | - |
gel filtration at low ionic strength | Pisum sativum |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Pisum sativum | - |
- |
- |
Posttranslational Modification | Comment | Organism |
---|---|---|
no modification | enzyme is not a high-mannose-type glycoprotein | Pisum sativum |
Purification (Comment) | Organism |
---|---|
- |
Pisum sativum |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
seedling | shoot and cotyledon | Pisum sativum | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
1190 | - |
enzyme from shoots | Pisum sativum |
1190 | - |
enzyme from cotyledons | Pisum sativum |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
amylopectin + H2O | - |
Pisum sativum | additional information | - |
? | |
amylose + H2O | - |
Pisum sativum | additional information | glucose + maltose | ? | |
beta-limit dextrin + H2O | - |
Pisum sativum | ? | - |
? | |
maltoheptaose + H2O | - |
Pisum sativum | additional information | - |
? | |
maltohexaose + H2O | - |
Pisum sativum | additional information | - |
? | |
maltopentaose + H2O | - |
Pisum sativum | additional information | - |
? | |
maltotetraose + H2O | - |
Pisum sativum | additional information | - |
? | |
starch + H2O | soluble starch | Pisum sativum | additional information | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | 1 * 43500, SDS-PAGE | Pisum sativum |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
additional information | - |
partial protection from heat inactivation by Ca2+, EGTA increases heat inactivation | Pisum sativum |
30 | - |
15 min, in presence of 3 mM Ca2+, 9% loss of activity of the enzyme from shoot, 14% loss of activity of the enzyme from cotyledons. 15 min, without Ca2+, 63% loss of activity of the enzyme from shoot, 81% loss of activity of the enzyme from cotyledons | Pisum sativum |
70 | - |
15 min, in presence of 3 mM Ca2+, 36% loss of activity of the enzyme from shoot, 23% loss of activity of the enzyme from cotyledons. 15 min, without Ca2+, 98% loss of activity of the enzyme from shoot, 99% loss of activity of the enzyme from cotyledons | Pisum sativum |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5.5 | 6.5 | - |
Pisum sativum |