Inhibitors | Comment | Organism | Structure |
---|---|---|---|
KCl | minimal activity at 0.5-0.8 M, depending on substrate concentration. Minimal activity is 50-70% of the acitivity in absence of salt, with increase in KM-value and decrease in kcat-value. Slight reactivation above 0.8 M | Actinidia deliciosa | |
LiCl | minimal activity at 1.0-1.5 M, depending on substrate concentration. Minimal activity is 50-70% of the acitivity in absence of salt, with increase in KM-value and decrease in kcat-value. Slight reactivation above 1.5 M | Actinidia deliciosa | |
NaCl | minimal activity at 0.5-1.2 M, depending on substrate concentration. Minimal activity is 50-70% of the acitivity in absence of salt, with increase in KM-value and decrease in kcat-value. Slight reactivation above 1.2 M | Actinidia deliciosa |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Actinidia deliciosa | - |
- |
- |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit | - |
Actinidia deliciosa | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
Nalpha-benzyloxycarbonyl-L-Lys 4-nitrophenyl ester + H2O | - |
Actinidia deliciosa | Nalpha-benzyloxycarbonyl-L-Lys + 4-nitrophenol | - |
? |
Ki Value [mM] | Ki Value maximum [mM] | Inhibitor | Comment | Organism | Structure |
---|---|---|---|---|---|
0.13 | - |
LiCl | 25°C, pH 6.5 | Actinidia deliciosa | |
0.35 | - |
KCl | 25°C, pH 6.5 | Actinidia deliciosa | |
0.43 | - |
NaCl | 25°C, pH 6.5 | Actinidia deliciosa |