Literature summary for 4.3.1.24 extracted from

Ortega-Garcia, F.; Peragon, J.
Phenylalanine ammonia-lyase, polyphenol oxidase, and phenol concentration in fruits of Olea europaea L. cv. Picual, Verdial, Arbequina, and Frantoio during ripening (2009), J. Agric. Food Chem., 57, 10331-10340.

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KM Value [mM]

KM Value [mM]	KM Value Maximum [mM]	Substrate	Comment	Organism	Structure
0.06	0.18	L-phenylalanine	enzyme from cultivar Verdial, in 37.5 mM borate buffer pH 8.8, at 40°C	Olea europaea
0.12	0.25	L-phenylalanine	enzyme from cultivar Arbequina, in 37.5 mM borate buffer pH 8.8, at 40°C	Olea europaea
0.13	0.32	L-phenylalanine	enzyme from cultivar Frantonio, in 37.5 mM borate buffer pH 8.8, at 40°C	Olea europaea
0.23	0.3	L-phenylalanine	enzyme from cultivar Picual, in 37.5 mM borate buffer pH 8.8, at 40°C	Olea europaea

Organism

Organism	UniProt	Comment	Textmining
Olea europaea	-	cultivars Picual, Verdial, Arbequina, and Frantoio	-

Source Tissue

Source Tissue	Comment	Organism	Textmining
fruit	-	Olea europaea	-

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
L-phenylalanine	-	Olea europaea	(E)-cinnamate + NH3	-	?

Synonyms

Synonyms	Comment	Organism
EC 4.3.1.5	formerly	Olea europaea
PAL	-	Olea europaea

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Release 2023.1 (January 2023)