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 |
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 |
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 |
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 |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
1.11.1.7 | 36500 | - |
1 * 36500, SDS-PAGE | Allium sativum |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
1.11.1.7 | Allium sativum | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
1.11.1.7 | isoenzyme POX2 | Allium sativum |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
1.11.1.7 | bulb | - |
Allium sativum | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
1.11.1.7 | guaiacol + H2O2 | - |
Allium sativum | tetraguaiacol + H2O | - |
? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
1.11.1.7 | monomer | 1 * 36500, SDS-PAGE | Allium sativum |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
1.11.1.7 | POX2 | - |
Allium sativum |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
1.11.1.7 | 35 | 40 | - |
Allium sativum |
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 |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
1.11.1.7 | 5 | - |
- |
Allium sativum |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
1.11.1.7 | 5 | 11 | stable | Allium sativum |
EC Number | Organism | Comment | pI Value Maximum | pI Value |
---|---|---|---|---|
1.11.1.7 | Allium sativum | isoelectric focusing | - |
9 |