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Literature summary for 1.14.18.1 extracted from

  • Signoret, A.; Crouzet, J.
    Activites polyphenoloxydasique et peroxydasique du fruit de la tomate (Lycopersicum esculentum) purification et quelques proprietes (1978), Agric. Biol. Chem., 42, 1871-1877.
No PubMed abstract available

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
45000
-
gel filtration Solanum lycopersicum

Organism

Organism UniProt Comment Textmining
Solanum lycopersicum
-
-
-

Purification (Commentary)

Purification (Comment) Organism
ammonium sulfate, DEAE-cellulose, Sephadex G 100 Solanum lycopersicum

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
Solanum lycopersicum
-

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6.6
-
-
Solanum lycopersicum

pH Range

pH Minimum pH Maximum Comment Organism
6 7.8 pH 6: about 25% of maximal activity, pH 7.8: about 35% of maximal activity Solanum lycopersicum