KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
2.56 | - |
allantoin | - |
Lathyrus sativus |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
allantoin + H2O | Lathyrus sativus | - |
allantoate | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Lathyrus sativus | - |
- |
- |
Purification (Comment) | Organism |
---|---|
- |
Lathyrus sativus |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
0.006 | - |
- |
Lathyrus sativus |
Storage Stability | Organism |
---|---|
frozen state, 2 weeks | Lathyrus sativus |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
allantoin + H2O | - |
Lathyrus sativus | allantoate | - |
? |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7.5 | - |
- |
Lathyrus sativus |