EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.147 | Brassica caulorapa | - |
i.e. kohlrabi | - |
3.2.1.147 | Brassica juncea | - |
i.e. leaf mustard | - |
3.2.1.147 | Brassica oleracea | - |
L. var. capitata L. | - |
3.2.1.147 | Brassica oleracea | - |
L. var. alboglabra, i.e. Chineses kale | - |
3.2.1.147 | Brassica oleracea | - |
L. var. italica Plenca, i.e. broccoli | - |
3.2.1.147 | Brassica oleracea | - |
L. var. botrytis, i.e. cauliflower | - |
3.2.1.147 | Brassica rapa subsp. chinensis | - |
i.e. chineses mustard | - |
3.2.1.147 | Brassica rapa subsp. pekinensis | - |
i.e. Chineses cabbage | - |
3.2.1.147 | Raphanus sativus | - |
i.e. radish | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.147 | sinigrin + H2O | - |
Raphanus sativus | D-glucose + 3-isothiocyanatoprop-1-ene + SO42- | - |
? | |
3.2.1.147 | sinigrin + H2O | - |
Brassica oleracea | D-glucose + 3-isothiocyanatoprop-1-ene + SO42- | - |
? | |
3.2.1.147 | sinigrin + H2O | - |
Brassica rapa subsp. pekinensis | D-glucose + 3-isothiocyanatoprop-1-ene + SO42- | - |
? | |
3.2.1.147 | sinigrin + H2O | - |
Brassica juncea | D-glucose + 3-isothiocyanatoprop-1-ene + SO42- | - |
? | |
3.2.1.147 | sinigrin + H2O | - |
Brassica rapa subsp. chinensis | D-glucose + 3-isothiocyanatoprop-1-ene + SO42- | - |
? | |
3.2.1.147 | sinigrin + H2O | - |
Brassica caulorapa | D-glucose + 3-isothiocyanatoprop-1-ene + SO42- | - |
? |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.147 | 30 | 70 | 30°C, about 60% of maximal activity of the enzyme from white cabbage, about 45% of maximal activity of the enzyme from red cabbage, 70°C: about 75% of maximal activity of the enzyme from red cabbage, about 50% of maximal activity of the enzyme from white cabbage | Brassica oleracea |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.147 | 40 | - |
- |
Raphanus sativus |
3.2.1.147 | 40 | - |
30 min, 30 min, 5% loss of activity of the enzyme from red cabbage, 15% loss of activity of the enzyme from white cabbage | Brassica oleracea |
3.2.1.147 | 50 | - |
30 min, stable | Brassica oleracea |
3.2.1.147 | 60 | - |
30 min, enzyme from red cabbage is stable, enzyme from white cabbage loses about 60% of its activity | Brassica oleracea |
3.2.1.147 | 70 | - |
30 min, 90% loss of activity | Brassica oleracea |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.147 | 8 | - |
- |
Brassica oleracea |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.147 | 3 | 9 | pH 3.0: about 60% of maximal activity, pH 9.0: 80-90% of maximal activity | Brassica oleracea |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.147 | 6 | 9 | 30°C, 1 h, stable | Brassica oleracea |