KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.033 | - |
GSH | in 50 mM potassium phosphate buffer (pH 7.4), at 25°C | Rattus norvegicus | |
0.208 | - |
H2O2 | in 50 mM potassium phosphate buffer (pH 7.4), at 25°C | Rattus norvegicus |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
88000 | - |
Toyopearl HW-65 column chromatography | Rattus norvegicus |
Organic Solvent | Comment | Organism |
---|---|---|
Glycerol | in the presence of glycerol, the enzyme activity decreases by 40% of the initial value if the enzyme is stored at 0-4°C for 24 h and by 90% if the enzyme is frozen | Rattus norvegicus |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Rattus norvegicus | - |
- |
- |
Purification (Comment) | Organism |
---|---|
DEAE-cellulose column chromatography, Sephadex G-25 gel filtration, and Toyopearl HW-65 column chromatography | Rattus norvegicus |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
liver | - |
Rattus norvegicus | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
0.013 | - |
crude enzyme, at 25°C | Rattus norvegicus |
1.462 | - |
after 112.46fold purification, at 25°C | Rattus norvegicus |
Storage Stability | Organism |
---|---|
0-4°C, 50 mM potassium phosphate buffer (pH 7.4), 24 h, no loss of activity | Rattus norvegicus |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
H2O2 + GSH | - |
Rattus norvegicus | H2O + GSSG | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
32 | - |
- |
Rattus norvegicus |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
23 | 38 | - |
Rattus norvegicus |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
- |
25 | freezing the preparation with subsequent thawing with a gradual increase in temperature from 0°C to 25°C causes a 75% loss of the enzyme activity compared to the initial level | Rattus norvegicus |
30 | 70 | glutathione peroxidase activity is retained after incubation at 30°C for 3.5 h and at 40°C for 1.5 h, an increase in the incubation temperature to 50°C and 70°C leads to inactivation of the enzyme within 1 h and 40 min, respectively | Rattus norvegicus |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7.4 | - |
- |
Rattus norvegicus |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
7.2 | 7.6 | - |
Rattus norvegicus |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
6.8 | 8 | a decrease in pH to 6.8 or an increase to 8.0 drastically suppresses the enzyme activity, since at these pH values, glutathione peroxidase becomes unstable | Rattus norvegicus |