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Literature summary extracted from

  • Fatima, A.; Husain, Q.
    Purification and characterization of a novel peroxidase from bitter gourd (Momordica charantia) (2008), Protein Pept. Lett., 15, 377-384.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.11.1.7 azide
-
Momordica charantia
1.11.1.7 L-cysteine
-
Momordica charantia
1.11.1.7 Sulfide
-
Momordica charantia

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.11.1.7 1.3
-
o-Dianisidine
-
Momordica charantia
1.11.1.7 4.9
-
2,2-azino-bis-(3-ethylbenz-thiazoline)-6-sulfonic acid
-
Momordica charantia

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
1.11.1.7 43000
-
gel filtration and SDS-PAGE Momordica charantia

Organism

EC Number Organism UniProt Comment Textmining
1.11.1.7 Momordica charantia
-
bitter gourd
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.11.1.7 ammonium sulfate precipitation, affinity chromatography, and gel filtration Momordica charantia

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.11.1.7 2,2-azino-bis-(3-ethylbenz-thiazoline-6-sulfonic acid) + H2O2
-
Momordica charantia ? + H2O
-
?
1.11.1.7 o-dianisidine + H2O2
-
Momordica charantia ? + H2O
-
?

Synonyms

EC Number Synonyms Comment Organism
1.11.1.7 lactoperoxidase
-
Momordica charantia

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.11.1.7 40
-
-
Momordica charantia

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.11.1.7 60
-
retains half of its initial activity after 1 h at 60°C Momordica charantia

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.11.1.7 5.6
-
-
Momordica charantia