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Literature summary for 1.11.1.7 extracted from

  • Fatima, A.; Husain, Q.
    Purification and characterization of a novel peroxidase from bitter gourd (Momordica charantia) (2008), Protein Pept. Lett., 15, 377-384.
    View publication on PubMed
Search for more literature for 1.11.1.7

Inhibitors

Inhibitors Comment Organism Structure
azide
-
 Momordica charantia
L-cysteine
-
 Momordica charantia
Sulfide
-
 Momordica charantia

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.3
-
 o-Dianisidine
-
 Momordica charantia
4.9
-
 2,2-azino-bis-(3-ethylbenz-thiazoline)-6-sulfonic acid
-
 Momordica charantia

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
43000
-
 gel filtration and SDS-PAGE Momordica charantia

Organism

Organism UniProt Comment Textmining
Momordica charantia
-
 bitter gourd
-

Purification (Commentary)

Purification (Comment) Organism
ammonium sulfate precipitation, affinity chromatography, and gel filtration Momordica charantia

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2,2-azino-bis-(3-ethylbenz-thiazoline-6-sulfonic acid) + H2O2
-
 Momordica charantia ? + H2O
-
 ?
o-dianisidine + H2O2
-
 Momordica charantia ? + H2O
-
 ?

Synonyms

Synonyms Comment Organism
lactoperoxidase
-
 Momordica charantia

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
40
-
-
 Momordica charantia

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
60
-
 retains half of its initial activity after 1 h at 60°C Momordica charantia

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5.6
-
-
 Momordica charantia