Literature summary for 3.1.7.11 extracted from

Vezzaro, A.; Krause, S.T.; Nonis, A.; Ramina, A.; Degenhardt, J.; Ruperti, B.
Isolation and characterization of terpene synthases potentially involved in flavor development of ripening olive (Olea europaea) fruits (2012), J. Plant Physiol., 169, 908-914.

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Cloned(Commentary)

Cloned (Comment)	Organism
expression in Escherichia coli	Olea europaea

Inhibitors

Inhibitors	Comment	Organism	Structure
EDTA	10 mM, no residual activity	Olea europaea
additional information	not inhibitory: sodium tungstate at 2 mM and sodium fluoride at 1 mM	Olea europaea

Organism

Organism	UniProt	Comment	Textmining
Olea europaea	I1VSB0	-	-

Source Tissue

Source Tissue	Comment	Organism	Textmining
fruit	expression consistently increases throughout fruit ripening	Olea europaea	-

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
geranyl diphosphate + H2O	-	Olea europaea	geraniol + diphosphate	-	?
additional information	no substrate: farnesyl diphosphate. Enzyme does no display phosphatase activity	Olea europaea	?	-	?

Subunits

Subunits	Comment	Organism
?	x 67000, calculated and SDS-PAGE	Olea europaea

Synonyms

Synonyms	Comment	Organism
GES1	-	Olea europaea

pI Value

Organism	Comment	pI Value Maximum	pI Value
Olea europaea	calculated	-	4.9

Expression

Organism	Comment	Expression
Olea europaea	expression consistently increases throughout fruit ripening	additional information

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Release 2023.1 (January 2023)