Literature summary for 4.3.1.24 extracted from

Chen, J.; He, L.; Jiang, Y.; Wang, Y.; Joyce, D.C.; Ji, Z.; Lu, W.
Role of phenylalanine ammonia-lyase in heat pretreatment-induced chilling tolerance in banana fruit (2008), Physiol. Plant., 132, 318-328.

Activating Compound

Activating Compound	Comment	Organism	Structure
additional information	heat treatment at 38°C for 3 days induces accumulation of PAL protein	Musa sp.

Inhibitors

Inhibitors	Comment	Organism	Structure
2-aminoindan-2-phosphonic acid	strongly inhibits PAL activity, such that PAL activity is reduced to about 48.2% of the control level at 9 days of storage at 8°C	Musa sp.

Molecular Weight [Da]

Molecular Weight [Da]	Molecular Weight Maximum [Da]	Comment	Organism
70000	-	x * 70000, SDS-PAGE	Musa sp.

Natural Substrates/ Products (Substrates)

Natural Substrates	Organism	Comment (Nat. Sub.)	Natural Products	Comment (Nat. Pro.)	Rev.	Reac.
L-phenylalanine	Musa sp.	-	(E)-cinnamate + NH3	-	?

Organism

Organism	UniProt	Comment	Textmining
Musa sp.	-	AAA Cavendish. cv. Brazil, banana, isozymes PAL1 and PAL2	-

Source Tissue

Source Tissue	Comment	Organism	Textmining
exocarp	-	Musa sp.	-
fruit	-	Musa sp.	-

Storage Stability

Storage Stability	Organism
2-aminoindan-2-phosphonic acid strongly inhibits PAL activity, such that PAL activity is reduced to about 48.2% of the control level at 9 days of storage at 8°C	Musa sp.
heat pretreatment at 38°C for 3 days induces accumulation of PAL protein. During storage at 8°C for 12 days, the amounts of PAL protein in peel tissues of control and heat-pretreated fruit increase, reaching a maximum after 9 days and finally decrease by 12 days of storage, the heat-pretreated banana fruit peel tissue is consistently stronger than that of the control fruit at any time during chilling storage	Musa sp.

Organism

2-aminoindan-2-phosphonic acid strongly inhibits PAL activity, such that PAL activity is reduced to about 48.2% of the control level at 9 days of storage at 8°C

Musa sp.

heat pretreatment at 38°C for 3 days induces accumulation of PAL protein. During storage at 8°C for 12 days, the amounts of PAL protein in peel tissues of control and heat-pretreated fruit increase, reaching a maximum after 9 days and finally decrease by 12 days of storage, the heat-pretreated banana fruit peel tissue is consistently stronger than that of the control fruit at any time during chilling storage

Musa sp.

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
L-phenylalanine	-	Musa sp.	(E)-cinnamate + NH3	-	?

Subunits

Subunits	Comment	Organism
?	x * 70000, SDS-PAGE	Musa sp.

Synonyms

Synonyms	Comment	Organism
PAL	-	Musa sp.

Temperature Optimum [°C]

Temperature Optimum [°C]	Temperature Optimum Maximum [°C]	Comment	Organism
37	-	assay at	Musa sp.

pH Optimum

pH Optimum Minimum	pH Optimum Maximum	Comment	Organism
8.9	-	assay at	Musa sp.