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Literature summary extracted from

  • El-Hefnawy, M.E.; Sakran, M.; Ismail, A.I.; Aboelfetoh, E.F.
    Extraction, purification, kinetic and thermodynamic properties of urease from germinating Pisum sativum L. seeds (2014), BMC Biochem., 15, 15.
    View publication on PubMedView publication on EuropePMC

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.5.1.5 additional information
-
additional information reaction kinetics and thermodynamics, overview Pisum sativum
3.5.1.5 500
-
Urea pH 7.5, 40°C Pisum sativum

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.5.1.5 269000
-
gel filtration Pisum sativum

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.5.1.5 urea + H2O Pisum sativum
-
CO2 + 2 NH3
-
?

Organism

EC Number Organism UniProt Comment Textmining
3.5.1.5 Pisum sativum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.5.1.5 native enzyme 12.85fold from germinating seeds by acetone precipitation, anion exchange chromatography, and gel filtration Pisum sativum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.5.1.5 seed
-
Pisum sativum
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.5.1.5 5833
-
purified enzyme, pH 7.5, 40°C Pisum sativum

Storage Stability

EC Number Storage Stability Organism
3.5.1.5 -4°C, purified native enzyme retains about 14.1% after 2 months, half-life is 22.4 days Pisum sativum

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.1.5 urea + H2O
-
Pisum sativum CO2 + 2 NH3
-
?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.5.1.5 40
-
-
Pisum sativum

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.5.1.5 10 80 activity range, profile overview Pisum sativum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.1.5 7.5
-
-
Pisum sativum

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.5.1.5 4 8.5 activity range, profile overview Pisum sativum