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Literature summary for 4.2.1.92 extracted from
- Structural characterization of hydroperoxide lyase in dodecyl maltoside by using circular dichroism (2013), Protein J., 32, 1-6.
Cloned(Commentary)
| Cloned (Comment) | Organism |
|---|---|
| overexpression of His-tagged enzyme in Escherichia coli membranes | Capsicum annuum |
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| membrane | - |
Capsicum annuum | 16020 | - |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Capsicum annuum | - |
green bell pepper variety | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| recombinant His-tagged enzyme from Escherichia coli membranes by solubilization with Triton X-100 or dodecyl maltoside, the latter results in higher enzyme activity, followed by nickel affinity chromatography | Capsicum annuum |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 2.32 | - |
purified recombinant His-tagged enzyme, solubilized with Triton X-100, pH 7.0, 22°C | Capsicum annuum |
| 5.44 | - |
purified recombinant His-tagged enzyme, solubilized with dodecyl maltoside, pH 7.0, 22°C | Capsicum annuum |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 13-hydroperoxylinoleic acid | - |
Capsicum annuum | ? | - |
? |  |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| More | secondary structure analysis by circular dichroism, the enzyme consists of 13.53% alpha-helix, 32.73% beta-sheet, 21.76% turn and 31.13% unordered, overview | Capsicum annuum |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| fatty acid hydroperoxide lyase | - |
Capsicum annuum |
| HPL | - |
Capsicum annuum |
| HPO-lyase | - |
Capsicum annuum |
| hydroperoxide lyase | - |
Capsicum annuum |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 22 | - |
assay at room temperature | Capsicum annuum |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 10 | 80 | purified enzyme, thermal denaturation at 80°C, unfolding starts at about 40°C | Capsicum annuum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7 | - |
assay at | Capsicum annuum |
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Release 2023.1 (January 2023)
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