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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
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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
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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