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Literature summary extracted from

  • Amarjit; Singh, R.
    Allantoinase from nodules of pigeonpea (Cajanus cajan) (1985), Phytochemistry, 24, 415-418.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.5.2.5 2-mercaptoethanol 5 mM Cajanus cajan
3.5.2.5 dithiothreitol 1 mM Cajanus cajan
3.5.2.5 Hg2+
-
 Cajanus cajan

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.5.2.5 13.3
-
 allantoin
-
 Cajanus cajan

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.5.2.5 125000
-
 gel filtration Cajanus cajan

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.5.2.5 allantoin + H2O Cajanus cajan
-
 allantoate
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.5.2.5 Cajanus cajan
-
 pigeonpea
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.5.2.5
-
 Cajanus cajan

Storage Stability

EC Number Storage Stability Organism
3.5.2.5 8°C, 3 weeks, 90% of activity retains Cajanus cajan

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.2.5 allantoin + H2O
-
 Cajanus cajan allantoate
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.5.2.5 70
-
 stable for 10 min Cajanus cajan

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.2.5 7.5 7.7
-
 Cajanus cajan