Inhibitors | Comment | Organism | Structure |
---|---|---|---|
aminoguanidine | - |
Lens culinaris |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Lens culinaris | - |
- |
- |
Posttranslational Modification | Comment | Organism |
---|---|---|
glycoprotein | deglycosylation has no effect on the thermal stability of the enzyme | Lens culinaris |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
seedling | - |
Lens culinaris | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
putrescine + H2O + O2 | - |
Lens culinaris | ? | - |
? |
Synonyms | Comment | Organism |
---|---|---|
LSAO | - |
Lens culinaris |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
additional information | - |
deglycosylation has no effect on the thermal stability of the enzyme. Aminoguanidine raises the stability of the protein | Lens culinaris |
65 | - |
Tm-value of native enzyme | Lens culinaris |
69 | - |
Tm-value of aminoguanidine-inhibited enzyme | Lens culinaris |