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Literature summary extracted from

  • Lee, S.W.; Man-Ho, C.; Kang, H.C.; Hahn, T.R.
    Purification and general properties of pea cytoplasmic fructose-1,6-bisphosphatase (1994), Korean Biochem. J., 27, 538-543.
No PubMed abstract available

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.1.3.11 cytoplasm
-
Pisum sativum 5737
-

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.1.3.11 37000
-
4 * 37000, SDS-PAGE Pisum sativum
3.1.3.11 150000
-
gel filtration Pisum sativum

Organism

EC Number Organism UniProt Comment Textmining
3.1.3.11 Pisum sativum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.3.11
-
Pisum sativum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.3.11 leaf
-
Pisum sativum
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.1.3.11 26.7
-
-
Pisum sativum

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.3.11 D-fructose 1,6-diphosphate + H2O
-
Pisum sativum D-fructose 6-phosphate + phosphate
-
?

Subunits

EC Number Subunits Comment Organism
3.1.3.11 tetramer 4 * 37000, SDS-PAGE Pisum sativum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.3.11 50
-
-
Pisum sativum

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.1.3.11 30 70 30°C: about 40% of maximal activity, 70°C: about 60% of maximal activity Pisum sativum

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.3.11 45
-
10 min, stable up to Pisum sativum
3.1.3.11 55
-
10 min, about 50% loss of activity Pisum sativum
3.1.3.11 65
-
10 min, about 90% loss of activity Pisum sativum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.3.11 6.6
-
-
Pisum sativum

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.1.3.11 5.5 7.5 pH 5.5: about 20% of maximal activity, pH 7.5: about 25% of maximal activity Pisum sativum