KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | reaction kinetics and thermodynamics, overview | Pisum sativum | |
500 | - |
Urea | pH 7.5, 40°C | Pisum sativum |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
269000 | - |
gel filtration | Pisum sativum |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
urea + H2O | Pisum sativum | - |
CO2 + 2 NH3 | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Pisum sativum | - |
- |
- |
Purification (Comment) | Organism |
---|---|
native enzyme 12.85fold from germinating seeds by acetone precipitation, anion exchange chromatography, and gel filtration | Pisum sativum |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
seed | - |
Pisum sativum | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
5833 | - |
purified enzyme, pH 7.5, 40°C | Pisum sativum |
Storage Stability | Organism |
---|---|
-4°C, purified native enzyme retains about 14.1% after 2 months, half-life is 22.4 days | Pisum sativum |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
urea + H2O | - |
Pisum sativum | CO2 + 2 NH3 | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
40 | - |
- |
Pisum sativum |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
10 | 80 | activity range, profile overview | Pisum sativum |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7.5 | - |
- |
Pisum sativum |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
4 | 8.5 | activity range, profile overview | Pisum sativum |