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Literature summary extracted from

  • Sisecioglu, M.; Guelcin, I.; Cankaya, M.; Atasever, A.; Sehitoglu, M.; Kaya, H.; Oezdemir, H.
    Purification and characterization of peroxidase from Turkish black radish (Raphanus sativus L.) (2010), J. Med. Plant Res., 4, 1187-1196.
No PubMed abstract available

General Stability

EC Number General Stability Organism
1.11.1.7 the enzyme has the highest activity in 0.1 M phosphate buffer Raphanus sativus

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.11.1.7 0.0084
-
 H2O2 pH 6.0, 30°C Raphanus sativus
1.11.1.7 0.036
-
 guaiacol pH 6.0, 30°C Raphanus sativus

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
1.11.1.7 66000
-
 calculated from SDS-PAGE Raphanus sativus

Organism

EC Number Organism UniProt Comment Textmining
1.11.1.7 Raphanus sativus
-
 Turkish black radish
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.11.1.7 ammonium sulfate precipitation, dialysis, and CM-Sephadex A-50 gel filtration Raphanus sativus

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
1.11.1.7 additional information
-
 using as guaiacol substrate, the specific activity of the crude and 9.7fold enzyme is 24158.4 units/mg and 235051.6 units/mg, respectively. One unit of enzyme activity is defined as 0.01 change of absorbance at 470 nm Raphanus sativus

Substrates and Products (Substrate)

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

Synonyms

EC Number Synonyms Comment Organism
1.11.1.7 donor: hydrogen peroxide oxidoreductase
-
 Raphanus sativus
1.11.1.7 POD
-
 Raphanus sativus

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.11.1.7 30
-
-
 Raphanus sativus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.11.1.7 60 80 the enzyme remains stable at 60°C for 60 min, POD has no activity above 80°C Raphanus sativus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.11.1.7 6
-
-
 Raphanus sativus

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
1.11.1.7 5 9 POD is more stable at pH ranged 5.0-9.0 in 0.1 M phosphate and 0.1 M Tris/HCl buffer at the end of 8 days Raphanus sativus