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Literature summary for 1.11.1.7 extracted from

  • Serrano-Martinez, A.; Fortea, M.I.; del Amor, F.M.; Nunez-Delicado, E.
    Kinetic characterisation and thermal inactivation study of partially purified red pepper (Capsicum annuum L.) peroxidase (2007), Food Chem., 107, 193-199.
No PubMed abstract available
Search for more literature for 1.11.1.7

Inhibitors

Inhibitors Comment Organism Structure
ascorbic acid strong inhibitor, complete inhibition at 0.06 mM Capsicum annuum
L-cysteine
-
 Capsicum annuum
Metabisulfite
-
 Capsicum annuum

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.495
-
 2,2-azino-bis-(3-ethylbenz-thiazoline-6-sulfonic acid) in 50 mM sodium citrate buffer (pH 5.0), at 25°C Capsicum annuum
1.32
-
 H2O2 in 50 mM sodium citrate buffer (pH 5.0), at 25°C Capsicum annuum

Organism

Organism UniProt Comment Textmining
Capsicum annuum
-
 red sweet pepper
-

Purification (Commentary)

Purification (Comment) Organism
partial purification, using a combination of phase partitioning with Triton X-114 and ammonium sulfate fractionation between 30 and 80% Capsicum annuum

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
 Capsicum annuum
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.9
-
 unpurified enzyme, using 2,2-azino-bis-(3-ethylbenz-thiazoline-6-sulfonic acid) as a substrate, at 25°C Capsicum annuum
8.9
-
 after 2.3fold purification, using 2,2-azino-bis-(3-ethylbenz-thiazoline-6-sulfonic acid) as a substrate, at 25°C Capsicum annuum

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2,2-azino-bis-(3-ethylbenz-thiazoline-6-sulfonic acid) + H2O2
-
 Capsicum annuum 2,2-azino-bis-(3-ethylbenz-thiazoline-6-sulfonic acid) radical + H2O
-
 ?
4-methoxy-alpha-naphthol + H2O2
-
 Capsicum annuum ? + H2O
-
 ?

Synonyms

Synonyms Comment Organism
POD
-
 Capsicum annuum

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
40
-
 significant inactivation occurrs at temperatures above 40°C Capsicum annuum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
4.5
-
-
 Capsicum annuum