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 |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.5.1.5 | 269000 | - |
gel filtration | Pisum sativum |
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 | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.5.1.5 | Pisum sativum | - |
- |
- |
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 |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.5.1.5 | seed | - |
Pisum sativum | - |
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 |
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 |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.5.1.5 | urea + H2O | - |
Pisum sativum | CO2 + 2 NH3 | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.5.1.5 | 40 | - |
- |
Pisum sativum |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.5.1.5 | 10 | 80 | activity range, profile overview | Pisum sativum |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.5.1.5 | 7.5 | - |
- |
Pisum sativum |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.5.1.5 | 4 | 8.5 | activity range, profile overview | Pisum sativum |