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Literature summary extracted from
- beta-Mannoside mannohydrolase and the mobilization of the endopsperm cell wall of lettuce seeds, cv. Grand rapids (1986), Planta, 169, 333-338.
Activating Compound
| EC Number | Activating Compound | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.25 | 2-mercaptoethanol | 0.05%, stabilizes | Lactuca sativa |  |
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.25 | 2-amino-2-deoxy-D-mannose | - |
Lactuca sativa | |
| 3.2.1.25 | Cu2+ | - |
Lactuca sativa | |
| 3.2.1.25 | D-mannono-1,4-lactone | - |
Lactuca sativa | |
| 3.2.1.25 | Hg2+ | - |
Lactuca sativa | |
| 3.2.1.25 | Pb2+ | - |
Lactuca sativa | |
| 3.2.1.25 | PMSF | - |
Lactuca sativa | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.25 | 0.3 | - |
p-nitrophenyl-beta-D-mannopyranoside | - |
Lactuca sativa | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.25 | Lactuca sativa | - |
L. cv. Grand Rapids | - |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.2.1.25 | seed | cotyledons, in association with a cellulosic cell-wall fraction | Lactuca sativa | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.25 | p-nitrophenyl-beta-D-mannoside + H2O | p-nitrophenyl-beta-D-mannopyranoside | Lactuca sativa | p-nitrophenol + alpha-D-mannose | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.25 | 50 | - |
- |
Lactuca sativa |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.25 | 30 | - |
stable up to | Lactuca sativa |
| 3.2.1.25 | 40 | - |
15 min, stable up to | Lactuca sativa |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.25 | 5.4 | - |
- |
Lactuca sativa |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.25 | 4.5 | 7 | stable | Lactuca sativa |
| 3.2.1.25 | 6 | 10 | unstable below pH 6.0 and above pH 10.0 | Lactuca sativa |
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