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Literature summary extracted from

  • Roknabadi, S.M.; Bose, S.K.; Taneja, V.
    A histidine thiol 100 kDa tetrameric acid phosphatase from lentil, Lens esculenta, seed with the characteristics of protein tyrosine phosphatases (1999), Biochim. Biophys. Acta, 1433, 272-280.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.1.3.2 Ca2+ 1 mM CaCl2, 20% inhibition Lens culinaris
3.1.3.2 F- NaF; noncompetitive Lens culinaris
3.1.3.2 phosphate
-
 Lens culinaris
3.1.3.2 Zn2+
-
 Lens culinaris

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.1.3.2 0.7
-
 p-nitrophenyl phosphate
-
 Lens culinaris
3.1.3.2 1.4
-
 L-tyrosine-O-phosphate
-
 Lens culinaris
3.1.3.2 2
-
 3'-AMP
-
 Lens culinaris

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.1.3.2 24000
-
 x * 24000, SDS-PAGE Lens culinaris
3.1.3.2 100000
-
 gel filtration Lens culinaris

Organism

EC Number Organism UniProt Comment Textmining
3.1.3.2 Lens culinaris
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.3.2
-
 Lens culinaris

Source Tissue

EC Number Source Tissue Comment Organism Textmining

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.1.3.2 10
-
-
 Lens culinaris

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.3.2 1-naphthyl phosphate + H2O
-
 Lens culinaris 1-naphthol + phosphate
-
 ?
3.1.3.2 2'-AMP + H2O 7% of the activity with p-nitrophenyl phosphate Lens culinaris adenosine + phosphate
-
 ?
3.1.3.2 2-glycerophosphate + H2O 37% of the activity with p-nitrophenyl phosphate Lens culinaris glycerol + phosphate
-
 ?
3.1.3.2 3'-AMP + H2O 53% of the activity with p-nitrophenyl phosphate Lens culinaris adenosine + phosphate
-
 ?
3.1.3.2 5'-AMP + H2O 15% of the activity with p-nitrophenyl phosphate Lens culinaris adenosine + phosphate
-
 ?
3.1.3.2 5'-GMP + H2O 5% of the activity with p-nitrophenyl phosphate Lens culinaris guanosine + phosphate
-
 ?
3.1.3.2 O-phospho-L-Tyr + H2O 103% of the activity with p-nitrophenyl phosphate Lens culinaris Tyr + phosphate
-
 ?
3.1.3.2 p-nitrophenyl phosphate + H2O
-
 Lens culinaris p-nitrophenol + phosphate
-
 ?
3.1.3.2 phosphoenolpyruvate + H2O 20% of the activity with p-nitrophenyl phosphate Lens culinaris pyruvate + phosphate
-
 ?

Subunits

EC Number Subunits Comment Organism
3.1.3.2 ? x * 24000, SDS-PAGE Lens culinaris

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.3.2 60
-
 pH 5.5, half-life for p-nitrophenyl phosphate hydrolyzing activity is 46 min, half-life of 3'-AMP hydrolyzing activity: 15 min Lens culinaris

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.3.2 5.5
-
-
 Lens culinaris