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Literature summary for 2.3.1.84 extracted from

  • Harada, M.; Ueda, Y.; Iwata, T.
    Purification and some properties of alcohol acetyltransferase from banana fruit (1985), Plant Cell Physiol., 26, 1067-1074.
No PubMed abstract available

General Stability

General Stability Organism
very labile at pH values lower than pH 7.0 Musa x paradisiaca

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.05
-
acetyl-CoA
-
Musa x paradisiaca
0.4
-
Isoamylalcohol
-
Musa x paradisiaca

Localization

Localization Comment Organism GeneOntology No. Textmining
soluble
-
Musa x paradisiaca
-
-

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
40000
-
gel filtration Musa x paradisiaca

Organism

Organism UniProt Comment Textmining
Musa x paradisiaca
-
banana
-

Purification (Commentary)

Purification (Comment) Organism
-
Musa x paradisiaca

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
Musa x paradisiaca
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
additional information
-
activity increases during ripening Musa x paradisiaca

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
isoamylalcohol + acetyl-CoA
-
Musa x paradisiaca isoamyl acetate + CoA
-
?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
30
-
-
Musa x paradisiaca

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8.5
-
-
Musa x paradisiaca

pH Stability

pH Stability pH Stability Maximum Comment Organism
7.5 9
-
Musa x paradisiaca