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Literature summary for 4.4.1.13 extracted from

  • Ramirez, E.C.; Whitaker, J.R.
    Biochemical characterization of cystine lyase from broccoli (Brassica oleracea var. italica) (1999), J. Agric. Food Chem., 47, 2218-2225.
    View publication on PubMed
Search for more literature for 4.4.1.13

Inhibitors

Inhibitors Comment Organism Structure
DL-homocysteine 12.5 mM, 70% inhibition, competitive inhibitor Brassica oleracea
hydroxylamine 12.5 mM, 97% inhibition Brassica oleracea
L-cysteine 12 mM, 65% inhibition after 5 min, 1 mM, 29% inhibition after 10 min, linear noncompetitive inhibitor Brassica oleracea
NEM 1.25 mM, about 45% inhibition Brassica oleracea
pyridoxal 12.5 mM, in presence of 12 mM L-cystine 12% inhibition, in presence of 1 mM L-cystine 37% inhibition Brassica oleracea
pyruvate 12.5 mM, 25% inhibition Brassica oleracea
Sodium cyanide 12.5 mM, 95% inhibition Brassica oleracea

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.0812
-
 L-cystine
-
 Brassica oleracea

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
48000
-
 2 * 48000, SDS-PAGE Brassica oleracea
100000
-
 gel filtration Brassica oleracea

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
additional information Brassica oleracea the enzyme is responsible for off-aroma deterioration in fresh unblanched broccoli ?
-
 ?

Organism

Organism UniProt Comment Textmining
Brassica oleracea
-
 var. italica
-

Posttranslational Modification

Posttranslational Modification Comment Organism
glycoprotein carbohydrate content of 3% Brassica oleracea

Purification (Commentary)

Purification (Comment) Organism
-
 Brassica oleracea

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
7.69
-
-
 Brassica oleracea

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
cystathionine + H2O 1-4% of the activity with L-cysteine, depending on assay method Brassica oleracea L-homocysteine + NH3 + pyruvate
-
 ?
D-cystine + H2O 2% of the activity with L-cystine Brassica oleracea ?
-
 ?
L-cysteine S-sulfate + H2O 11% of the activity with L-cystine Brassica oleracea ?
-
 ?
L-cystine + H2O
-
 Brassica oleracea L-thiocysteine + pyruvate + NH3
-
 ?
L-djenkolic acid + H2O 18-24% of the activity with L-cystine, depending on assay method Brassica oleracea ?
-
 ?
additional information the enzyme is responsible for off-aroma deterioration in fresh unblanched broccoli Brassica oleracea ?
-
 ?
S-ethyl-L-cysteine + H2O 18% of the activity with L-cystine Brassica oleracea ?
-
 ?
S-ethyl-L-cysteine sulfoxide + H2O 71% of the activity with L-cystine Brassica oleracea ?
-
 ?
S-methyl-L-cysteine + H2O 13-29% of the activity with L-cystine, depending on assay method Brassica oleracea ?
-
 ?
S-propyl-L-cysteine + H2O 29% of the activity with L-cystine Brassica oleracea ?
-
 ?

Subunits

Subunits Comment Organism
dimer 2 * 48000, SDS-PAGE Brassica oleracea

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
35
-
-
 Brassica oleracea

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
45
-
 10 min, completely stable up to Brassica oleracea
50
-
 10 min, 20% loss of activity Brassica oleracea
60
-
 10 min, 75% loss of actrivity Brassica oleracea

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
9.1
-
-
 Brassica oleracea

pH Range

pH Minimum pH Maximum Comment Organism
8.4 9.9 pH 8.4: about 55% of maximal activity, pH 9.9: about 30% of maximal activity Brassica oleracea

Cofactor

Cofactor Comment Organism Structure
pyridoxal 5'-phosphate contains 2 mol per mol of enzyme Brassica oleracea

Ki Value [mM]

Ki Value [mM] Ki Value maximum [mM] Inhibitor Comment Organism Structure
1.5
-
 DL-homocysteine
-
 Brassica oleracea
5
-
 L-cysteine
-
 Brassica oleracea