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Literature summary extracted from

  • Jagadeesh, B.H.; Prabha, T.N.; Srinivasan, K.
    Multiple forms of beta-hexosaminidase in ripening tomato (Lycopersicum esculentum L.) (2006), Indian J. Plant Physiol., 11, 13-19.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.52 Cu2+ isoenzyme I; isoenzyme II Solanum lycopersicum
3.2.1.52 Hg2+ isoenzyme I; isoenzyme II Solanum lycopersicum
3.2.1.52 Zn2+ isoenzyme I; isoenzyme II Solanum lycopersicum

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.52 1.1
-
 p-nitrophenyl-beta-N-acetylglucosaminopyranoside isoenzyme II Solanum lycopersicum
3.2.1.52 1.6
-
 p-nitrophenyl-beta-N-acetylglucosaminopyranoside isoenzyme I Solanum lycopersicum

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.52 additional information
-
 the molecular weight of isoenzyme I is higher than 94000 Da Solanum lycopersicum
3.2.1.52 64000
-
 isoenzyme II Solanum lycopersicum

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.52 Solanum lycopersicum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.52 isoenzyme I Solanum lycopersicum
3.2.1.52 isoenzyme II Solanum lycopersicum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.52 fruit specific activity of beta-acetylhexosaminidase increases during ripening with a peak at the climacteric stage, isoenzyme I Solanum lycopersicum
-
3.2.1.52 fruit specific activity of beta-acetylhexosaminidase increases during ripening with a peak at the climacteric stage, isoenzyme II Solanum lycopersicum
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.52 p-nitrophenyl-beta-N-acetylglucosaminopyranoside + H2O
-
 Solanum lycopersicum 4-nitrophenol + N-acetyl-D-glucosamine
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.52 47
-
 isoenzyme I Solanum lycopersicum
3.2.1.52 47 57 isoenzyme II Solanum lycopersicum

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.52 57
-
 15 min, 28% loss of activity, isoenzyme I Solanum lycopersicum
3.2.1.52 57
-
 15 min, no loss of activity, isoenzyme II Solanum lycopersicum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.52 4.6
-
 isoenzyme II Solanum lycopersicum
3.2.1.52 5
-
 isoenzyme I Solanum lycopersicum