KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | - |
Solanum tuberosum |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
L-galactono-1,4-lactone + ferricytochrome c | Solanum tuberosum | final enzyme in synthesis of ascorbic acid. L-Galactono-gamma-lactone dehydrogenase and vitamin C content in fresh-cut potatoes stored under controlled atmospheres: fresh-cutting provoces an increase in enzyme activity in potato strips in all atmospheres tested. Highest induction, 15.5fold, is observed in strips stored in air | L-ascorbate + ferrocytochrome c | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Solanum tuberosum | - |
tuber cultivars Agata, Altesse, Franceline, Manon and Monalisa | - |
Source Tissue | Comment | Organism | Textmining |
---|
Storage Stability | Organism |
---|---|
activity in fresh extract, 4°C, and frozen, -20°C, is lost after 3 days | Solanum tuberosum |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
L-galactono-1,4-lactone + ferricytochrome c | final enzyme in synthesis of ascorbic acid. L-Galactono-gamma-lactone dehydrogenase and vitamin C content in fresh-cut potatoes stored under controlled atmospheres: fresh-cutting provoces an increase in enzyme activity in potato strips in all atmospheres tested. Highest induction, 15.5fold, is observed in strips stored in air | Solanum tuberosum | L-ascorbate + ferrocytochrome c | - |
? | |
L-galactono-1,4-lactone + ferricytochrome c | the pI 4.3 enzyme form is much more effective than that of potato tuber pI 5 enzyme to catalyze the synthesis of ascorbic acid | Solanum tuberosum | L-ascorbate + ferrocytochrome c | - |
? |
Cofactor | Comment | Organism | Structure |
---|---|---|---|
ferricytochrome c | - |
Solanum tuberosum |
Organism | Comment | pI Value Maximum | pI Value |
---|---|---|---|
Solanum tuberosum | enzyme in potato strips after storage for 1 day or 6 days, isoelectric focusing. The pI 4.3 enzyme form is much more effective than that of potato tuber pI 5 enzyme to catalyze the synthesis of ascorbic acid | - |
4.2 |
Solanum tuberosum | enzyme before processing, isoelectric focusing | - |
5 |