EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
1.1.1.25 | Ca2+ | - |
Capsicum annuum | |
1.1.1.25 | Mg2+ | - |
Capsicum annuum | |
1.1.1.25 | Mn2+ | - |
Capsicum annuum | |
1.1.1.25 | NH4+ | - |
Capsicum annuum |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
1.1.1.25 | 2,4-Dichlorophenoxyacetic acid | - |
Capsicum annuum | |
1.1.1.25 | Cu2+ | - |
Capsicum annuum | |
1.1.1.25 | guaiacol | - |
Capsicum annuum | |
1.1.1.25 | protocatechuic acid | competitive inhibition | Capsicum annuum | |
1.1.1.25 | Zn2+ | - |
Capsicum annuum |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
1.1.1.25 | 0.017 | - |
NADP+ | - |
Capsicum annuum | |
1.1.1.25 | 0.087 | - |
shikimic acid | NADP+ | Capsicum annuum |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
1.1.1.25 | 67000 | - |
gel filtration, 4 different isoenzymes | Capsicum annuum |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
1.1.1.25 | 3-dehydroshikimate + NADPH | Capsicum annuum | - |
shikimate + NADP+ | - |
r | |
1.1.1.25 | shikimate + NADP+ | Capsicum annuum | - |
3-dehydroshikimate + NADPH + H+ | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
1.1.1.25 | Capsicum annuum | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
1.1.1.25 | separation of isoenzymes by regaining the protein from PA-gel slices | Capsicum annuum |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
1.1.1.25 | 3-dehydroshikimate + NADPH | - |
Capsicum annuum | shikimate + NADP+ | - |
r | |
1.1.1.25 | shikimate + NADP+ | - |
Capsicum annuum | 3-dehydroshikimate + NADPH + H+ | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
1.1.1.25 | 50 | - |
- |
Capsicum annuum |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
1.1.1.25 | 40 | - |
at temperatures higher than 40°C the enzyme is quickly inactivated | Capsicum annuum |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
1.1.1.25 | 10.5 | - |
- |
Capsicum annuum |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
1.1.1.25 | 6 | 10 | - |
Capsicum annuum |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
1.1.1.25 | 6 | 10 | stable for 45 min | Capsicum annuum |