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Literature summary for 1.11.1.7 extracted from

  • Mdluli, K.M.
    Partial purification and characterisation of polyphenol oxidase and peroxidase from marula fruit (Sclerocarya birrea subsp. Caffra) (2005), Food Chem., 92, 311-323.
    View publication on PubMed

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.77
-
H2O2
-
Sclerocarya birrea
9.56
-
reduced 2,2'-azino-bis-(3-ethylbenzthiazole-6-sulfonic acid)
-
Sclerocarya birrea

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
71000
-
gel filtration Sclerocarya birrea

Organism

Organism UniProt Comment Textmining
Sclerocarya birrea
-
subsp. Caffra
-

Purification (Commentary)

Purification (Comment) Organism
-
Sclerocarya birrea

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
Sclerocarya birrea
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
reduced 2,2'-azino-bis-(3-ethylbenzthiazole-6-sulfonic acid) + H2O2
-
Sclerocarya birrea oxidized 2,2'-azino-bis-(3-ethylbenzthiazole-6-sulfonic acid) + H2O
-
?

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
additional information
-
thermal deactivation curve is biphasic Sclerocarya birrea

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
4
-
activity with H2O2 + reduced 2,2'-azino-bis-(3-ethylbenzthiazole-6-sulfonic acid) Sclerocarya birrea

pH Stability

pH Stability pH Stability Maximum Comment Organism
7
-
30 min, most stable at Sclerocarya birrea

pI Value

Organism Comment pI Value Maximum pI Value
Sclerocarya birrea chromatofocussing
-
5.4