Application | Comment | Organism |
---|---|---|
food industry | silencing of alpha-mannosidase and beta-D-N-acetylhexosaminidase enhances fruit shelf life due to the reduced degradation of N-glycoproteins which result in delayed softening | Capsicum annuum |
Cloned (Comment) | Organism |
---|---|
- |
Capsicum annuum |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.141 | - |
4-nitrophenyl N-acetyl-beta-D-glucosaminide | pH 6.0, 37°C | Capsicum annuum |
Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
cell wall | - |
Capsicum annuum | 5618 | - |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
80000 | - |
x * 80000, SDS-PAGE | Capsicum annuum |
219000 | - |
gel filtration | Capsicum annuum |
300000 | - |
PAGE | Capsicum annuum |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Capsicum annuum | E7BYE4 | member of glycosyl hydrolase family 20 | - |
Posttranslational Modification | Comment | Organism |
---|---|---|
glycoprotein | - |
Capsicum annuum |
Purification (Comment) | Organism |
---|---|
- |
Capsicum annuum |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit | maximum activity at red stage of fruit ripening | Capsicum annuum | - |
additional information | not detected in the stem, leaves, and roots | Capsicum annuum | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
4-nitrophenyl N-acetyl-beta-D-glucosaminide + H2O | - |
Capsicum annuum | 4-nitrophenol + N-acetyl-beta-D-glucosamine | - |
? |
Subunits | Comment | Organism |
---|---|---|
oligomer | x * 80000, SDS-PAGE | Capsicum annuum |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
45 | - |
- |
Capsicum annuum |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
42 | - |
1 h, stable | Capsicum annuum |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
6 | - |
- |
Capsicum annuum |
Organism | Comment | Expression |
---|---|---|
Capsicum annuum | transcripts as well as enzyme activity increase with the ripening and/or softening of capsicum fruit | up |
General Information | Comment | Organism |
---|---|---|
physiological function | gene silencing using RNAi of alpha-mannosidase and beta-D-N-acetylhexosaminidase leads to fruits approximately two times firmer compared with the control and to delay in fruit deterioration by approximately 7 d | Capsicum annuum |