EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
2.3.2.13 | 2-Aminophenol | - |
Cavia porcellus | |
2.3.2.13 | 2-Aminothiophenol | - |
Cavia porcellus | |
2.3.2.13 | 3-Aminophenol | - |
Cavia porcellus | |
2.3.2.13 | 3-aminothiophenol | - |
Cavia porcellus | |
2.3.2.13 | 4-Aminophenol | - |
Cavia porcellus | |
2.3.2.13 | 4-aminothiophenol | - |
Cavia porcellus | |
2.3.2.13 | beta-mercaptoethanolamine | mechanism of inhibition, mercapto group significantly influences substrate behaviour | Cavia porcellus | |
2.3.2.13 | beta-selenoethanolamine | - |
Cavia porcellus | |
2.3.2.13 | butanolamine | - |
Cavia porcellus | |
2.3.2.13 | ethanolamine | - |
Cavia porcellus | |
2.3.2.13 | additional information | not inhibitory: beta-mercaptoethanol | Cavia porcellus | |
2.3.2.13 | propanolamine | - |
Cavia porcellus |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
2.3.2.13 | Cavia porcellus | - |
commercial preparation | - |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
2.3.2.13 | liver | - |
Cavia porcellus | - |
EC Number | Storage Stability | Organism |
---|---|---|
2.3.2.13 | commercial preparation of enzyme loses activity within hours of dissolution in various buffers at 0°C. Stabilization of enzyme by dissolving extract at 70 mU/min in 10 mM DTT and 1 mM diethylenetriaminepentaacetic acid, pH 7.0. | Cavia porcellus |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
2.3.2.13 | dansylcadaverine + N,N-dimethylcasein | - |
Cavia porcellus | ? | - |
? | |
2.3.2.13 | putrescine + N,N-dimethylcasein | - |
Cavia porcellus | ? | - |
? |
EC Number | Ki Value [mM] | Ki Value maximum [mM] | Inhibitor | Comment | Organism | Structure |
---|---|---|---|---|---|---|
2.3.2.13 | 0.147 | - |
beta-mercaptoethanolamine | pH 8.0, 37°C | Cavia porcellus | |
2.3.2.13 | 0.16 | - |
2-Aminothiophenol | pH 8.0, 37°C | Cavia porcellus | |
2.3.2.13 | 0.16 | - |
3-aminothiophenol | pH 8.0, 37°C | Cavia porcellus | |
2.3.2.13 | 0.28 | - |
butanolamine | pH 8.0, 37°C | Cavia porcellus | |
2.3.2.13 | 0.63 | - |
4-aminothiophenol | pH 8.0, 37°C | Cavia porcellus | |
2.3.2.13 | 1.04 | - |
2-Aminophenol | pH 8.0, 37°C | Cavia porcellus | |
2.3.2.13 | 1.09 | - |
4-Aminophenol | pH 8.0, 37°C | Cavia porcellus | |
2.3.2.13 | 1.91 | - |
3-Aminophenol | pH 8.0, 37°C | Cavia porcellus | |
2.3.2.13 | 2.05 | - |
propanolamine | pH 8.0, 37°C | Cavia porcellus | |
2.3.2.13 | 2.2 | 9 | ethanolamine | pH 8.0, 37°C | Cavia porcellus | |
2.3.2.13 | 5.14 | - |
beta-selenoethanolamine | pH 8.0, 37°C | Cavia porcellus |