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Literature summary for 1.11.1.7 extracted from
- A new thermostable peroxidase from garlic Allium sativum: purification, biochemical properties, immobilization, and use in H2O2 detection in milk (2005), Appl. Biochem. Biotechnol., 127, 201-214.
Application
| Application | Comment | Organism |
|---|---|---|
| analysis | use of this enzyme as a biosensor to detect H2O2 in some food components such as milk or its derivatives | Allium sativum |
General Stability
| General Stability | Organism |
|---|---|
| immobilization of isoenzyme POX2 was achieved by covalent binding of the enzyme to an epoxy-Sepharose matrix. The immobilized enzyme shows great stability toward heat and storage when compared with soluble enzyme | Allium sativum |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| acetone | 25%, 62% inhibition | Allium sativum |  |
| Ca2+ | 5mM, 79% inhibition | Allium sativum | |
| ethanol | 25%, 72% inhibition | Allium sativum | |
| Fe2+ | 5mM, 75% inhibition | Allium sativum | |
| Isopropanol | 25%, 78% inhibition | Allium sativum | |
| Mn2+ | 5mM, 55% inhibition | Allium sativum | |
| Ni2+ | 5mM, 57% inhibition | Allium sativum | |
| Zn2+ | 5mM, 53% inhibition | Allium sativum | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 2 | - |
H2O2 | 25°C, pH 5.0 | Allium sativum | |
| 9.5 | - |
guaiacol | 25°C, pH 5.0 | Allium sativum | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 36500 | - |
1 * 36500, SDS-PAGE | Allium sativum |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Allium sativum | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| isoenzyme POX2 | Allium sativum |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| bulb | - |
Allium sativum | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| guaiacol + H2O2 | - |
Allium sativum | tetraguaiacol + H2O | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| monomer | 1 * 36500, SDS-PAGE | Allium sativum |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| POX2 | - |
Allium sativum |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 35 | 40 | - |
Allium sativum |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 25 | - |
soluble POX2 isoenzyme retains full activity for at least 6 weeks and loses 50% of its activity after 2 months. The immobilized enzyme retains complete activity after 2 months of storage | Allium sativum |
| 50 | - |
2 h, stable. 5 h, 50% loss of activity | Allium sativum |
| 60 | - |
35 min, immobilized form of POX2 retained full activity, soluble enzyme loses 78% | Allium sativum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5 | - |
- |
Allium sativum |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 5 | 11 | stable | Allium sativum |
pI Value
| Organism | Comment | pI Value Maximum | pI Value |
|---|---|---|---|
| Allium sativum | isoelectric focusing | - |
9 |
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