General Stability | Organism |
---|---|
NaCl decreases stability, ethanol, glycerol, bovine serum albumin enhance stabilitiy | Lens culinaris |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
2-mercaptoethanol | rapid inactivation | Lens culinaris | |
dithiothreitol | slight inactivation | Lens culinaris |
Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
peroxisome | peroxisomal matrix | Lens culinaris | 5777 | - |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
54000 | - |
4 * 54000, SDS-PAGE | Lens culinaris |
225000 | - |
sucrose density gradient centrifugation | Lens culinaris |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
H2O2 | Lens culinaris | - |
O2 + H2O | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Lens culinaris | - |
- |
- |
Purification (Comment) | Organism |
---|---|
to homogeneity, precipitation and chromatography techniques | Lens culinaris |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
leaf | - |
Lens culinaris | - |
Storage Stability | Organism |
---|---|
4°C, 10 mM Tris-HCl, pH 9.0, several weeks | Lens culinaris |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
H2O2 | - |
Lens culinaris | O2 + H2O | - |
? |
Subunits | Comment | Organism |
---|---|---|
tetramer | 4 * 54000, SDS-PAGE | Lens culinaris |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7 | - |
sharp optimum | Lens culinaris |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
7 | - |
rapid inactivation below | Lens culinaris |
9 | - |
optimal stability value | Lens culinaris |
Cofactor | Comment | Organism | Structure |
---|---|---|---|
heme | - |
Lens culinaris |