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 |
- |
- |
- |
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 |
- |
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 |