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Literature summary extracted from

  • Walti, M.; Roulin, S.; Feller, U.
    Effects of pH, light and temperature on (1-3,1-4)-beta-glucanase stability in wheat leaves (2002), Plant Physiol. Biochem., 40, 363-371.
No PubMed abstract available

General Stability

EC Number General Stability Organism
3.2.1.73 enzyme is rather unstable, stability increases from pH 4 to pH 7 and decreases from 25°C to 35°C, o-phenanthroline lowers stability of enzyme Triticum aestivum

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.73 Triticum aestivum
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Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.73 leaf second leaf, enzyme protein increases upon incubation in the dark and disappears upon illumination or feeding with sucrose Triticum aestivum
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Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.73 25 35 decrease in stability from 25°C to 35°C Triticum aestivum

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.73 4 7 increase in stability from pH 4 to pH 7 Triticum aestivum