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Literature summary extracted from

  • Marzouki, S.M.; Limam, F.; Smaali, M.I.; Ulber, R.; Marzouki, M.N.
    A new thermostable peroxidase from garlic Allium sativum: purification, biochemical properties, immobilization, and use in H2O2 detection in milk (2005), Appl. Biochem. Biotechnol., 127, 201-214.
    View publication on PubMed

Application

EC Number Application Comment Organism
1.11.1.7 analysis use of this enzyme as a biosensor to detect H2O2 in some food components such as milk or its derivatives Allium sativum

General Stability

EC Number General Stability Organism
1.11.1.7 immobilization of isoenzyme POX2 was achieved by covalent binding of the enzyme to an epoxy-Sepharose matrix. The immobilized enzyme shows great stability toward heat and storage when compared with soluble enzyme Allium sativum

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.11.1.7 acetone 25%, 62% inhibition Allium sativum
1.11.1.7 Ca2+ 5mM, 79% inhibition Allium sativum
1.11.1.7 ethanol 25%, 72% inhibition Allium sativum
1.11.1.7 Fe2+ 5mM, 75% inhibition Allium sativum
1.11.1.7 Isopropanol 25%, 78% inhibition Allium sativum
1.11.1.7 Mn2+ 5mM, 55% inhibition Allium sativum
1.11.1.7 Ni2+ 5mM, 57% inhibition Allium sativum
1.11.1.7 Zn2+ 5mM, 53% inhibition Allium sativum

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.11.1.7 2
-
H2O2 25°C, pH 5.0 Allium sativum
1.11.1.7 9.5
-
guaiacol 25°C, pH 5.0 Allium sativum

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
1.11.1.7 36500
-
1 * 36500, SDS-PAGE Allium sativum

Organism

EC Number Organism UniProt Comment Textmining
1.11.1.7 Allium sativum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.11.1.7 isoenzyme POX2 Allium sativum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.11.1.7 bulb
-
Allium sativum
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.11.1.7 guaiacol + H2O2
-
Allium sativum tetraguaiacol + H2O
-
?

Subunits

EC Number Subunits Comment Organism
1.11.1.7 monomer 1 * 36500, SDS-PAGE Allium sativum

Synonyms

EC Number Synonyms Comment Organism
1.11.1.7 POX2
-
Allium sativum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.11.1.7 35 40
-
Allium sativum

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.11.1.7 25
-
soluble POX2 isoenzyme retains full activity for at least 6 weeks and loses 50% of its activity after 2 months. The immobilized enzyme retains complete activity after 2 months of storage Allium sativum
1.11.1.7 50
-
2 h, stable. 5 h, 50% loss of activity Allium sativum
1.11.1.7 60
-
35 min, immobilized form of POX2 retained full activity, soluble enzyme loses 78% Allium sativum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.11.1.7 5
-
-
Allium sativum

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
1.11.1.7 5 11 stable Allium sativum

pI Value

EC Number Organism Comment pI Value Maximum pI Value
1.11.1.7 Allium sativum isoelectric focusing
-
9