General Stability | Organism |
---|---|
freezing inactivates, sorbitol stabilizes | Ipomoea batatas |
PMSF and 2-mercaptoethanol stabilize during purification | Ipomoea batatas |
sorbitol, 10%, stabilizes during storage | Ipomoea batatas |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
HgCl2 | strong | Ipomoea batatas | |
additional information | no inhibition by MgCl2, CaCl2, MnCl2, chlorogenic acid (1 mM each) | Ipomoea batatas | |
p-chloromercuribenzoate | - |
Ipomoea batatas |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.1 | - |
UDP-glucose | - |
Ipomoea batatas | |
0.2 | - |
trans-cinnamate | - |
Ipomoea batatas |
Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
soluble | - |
Ipomoea batatas | - |
- |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
additional information | no activation by MgCl2, CaCl2 or MnCl2, 1 mM each | Ipomoea batatas |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
45000 | - |
gel filtration | Ipomoea batatas |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
UDP-alpha-D-glucose + cinnamate | Ipomoea batatas | involved in biosynthesis of chlorogenic acid in root of Ipomoea batatas | UDP + 1-O-cinnamoyl-beta-D-glucose | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Ipomoea batatas | - |
sweet potato, Lam cv. Norin 1 | - |
Purification (Comment) | Organism |
---|---|
partial | Ipomoea batatas |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
root | - |
Ipomoea batatas | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
70.1 | - |
- |
Ipomoea batatas |
Storage Stability | Organism |
---|---|
-20°C, 10% sorbitol, about 10% loss of activity within 30 days | Ipomoea batatas |
sorbitol, 10%, stabilizes during storage | Ipomoea batatas |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
UDP-alpha-D-glucose + caffeate | glucosylation at 15% the rate of cinnamate | Ipomoea batatas | UDP + 1-O-caffeoyl-beta-D-glucose | - |
? | |
UDP-alpha-D-glucose + cinnamate | best substrate | Ipomoea batatas | UDP + 1-O-cinnamoyl-beta-D-glucose | trans-isomer | ? | |
UDP-alpha-D-glucose + cinnamate | trans-cinnamate | Ipomoea batatas | UDP + 1-O-cinnamoyl-beta-D-glucose | trans-isomer | ? | |
UDP-alpha-D-glucose + cinnamate | involved in biosynthesis of chlorogenic acid in root of Ipomoea batatas | Ipomoea batatas | UDP + 1-O-cinnamoyl-beta-D-glucose | - |
? | |
UDP-alpha-D-glucose + ferulate | glucosylation at 27% the rate of cinnamate | Ipomoea batatas | UDP + 1-O-feruloyl-beta-D-glucose | - |
? | |
UDP-glucose + 4-hydroxy-3-methoxycinnamate | glucosylation at 35% the rate of cinnamate | Ipomoea batatas | UDP + 4-hydroxy-3-methoxycinnamoyl beta-D-glucoside | - |
? | |
UDP-glucose + benzoate | glucosylation at 71% the rate of cinnamate | Ipomoea batatas | UDP + benzoyl-beta-D-glucoside | - |
? | |
UDP-glucose + o-coumarate | glucosylation at 52% the rate of cinnamate | Ipomoea batatas | UDP + o-coumaroyl beta-D-glucose | - |
? | |
UDP-glucose + p-coumarate | the glucosyl-group is introduced exclusively into the carboxyl-group | Ipomoea batatas | UDP + p-coumaroyl-D-glucose | - |
? | |
UDP-glucose + p-coumarate | glucosylation at 57% the rate of cinnamate | Ipomoea batatas | UDP + p-coumaroyl-D-glucose | - |
? | |
UDP-glucose + trans-cinnamate | - |
Ipomoea batatas | UDP + trans-cinnamoyl beta-D-glucoside | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
30 | - |
assay at | Ipomoea batatas |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5.8 | - |
- |
Ipomoea batatas |