Literature summary for 3.2.1.73 extracted from
Walti, M.; Roulin, S.; Feller, U.
Effects of pH, light and temperature on (1-3,1-4)-beta-glucanase stability in wheat leaves (2002), Plant Physiol. Biochem., 40, 363-371.
No PubMed abstract available
General Stability
General Stability |
Organism |
enzyme is rather unstable, stability increases from pH 4 to pH 7 and decreases from 25°C to 35°C, o-phenanthroline lowers stability of enzyme |
Triticum aestivum |
Organism
Organism |
UniProt |
Comment |
Textmining |
Triticum aestivum |
- |
- |
- |
Source Tissue
Source Tissue |
Comment |
Organism |
Textmining |
leaf |
second leaf, enzyme protein increases upon incubation in the dark and disappears upon illumination or feeding with sucrose |
Triticum aestivum |
- |
Temperature Stability [°C]
Temperature Stability Minimum [°C] |
Temperature Stability Maximum [°C] |
Comment |
Organism |
25 |
35 |
decrease in stability from 25°C to 35°C |
Triticum aestivum |
pH Stability
pH Stability |
pH Stability Maximum |
Comment |
Organism |
4 |
7 |
increase in stability from pH 4 to pH 7 |
Triticum aestivum |