Activating Compound | Comment | Organism | Structure |
---|---|---|---|
carboxylic acids | - |
Phaseolus vulgaris |
General Stability | Organism |
---|---|
freezing or lyophilization inactivates purified enzyme | Phaseolus vulgaris |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
additional information | inhibition by diverse amino acids, overview | Phaseolus vulgaris |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | - |
Phaseolus vulgaris |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
180000 | - |
gel filtration | Phaseolus vulgaris |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Phaseolus vulgaris | - |
- |
- |
Purification (Comment) | Organism |
---|---|
- |
Phaseolus vulgaris |
Reaction | Comment | Organism | Reaction ID |
---|---|---|---|
a (5-L-glutamyl)-peptide + an amino acid = a peptide + a 5-L-glutamyl amino acid | mechanism | Phaseolus vulgaris |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit | - |
Phaseolus vulgaris | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
3.1 | - |
purified enzyme | Phaseolus vulgaris |
Storage Stability | Organism |
---|---|
0°C, at least 3 weeks | Phaseolus vulgaris |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
(5-L-glutamyl)-peptide + acceptor + H+ | concurrent reaction: hydrolase reaction with H2O as acceptor | Phaseolus vulgaris | peptide + 5-L-glutamyl amino acid | - |
? | |
(5-L-glutamyl)-peptide + acceptor + H+ | concurrent reaction: autotranspeptidation with another donor molecule as acceptor | Phaseolus vulgaris | peptide + 5-L-glutamyl amino acid | - |
? | |
(5-L-glutamyl)-peptide + acceptor + H+ | donor specificity, overview | Phaseolus vulgaris | peptide + 5-L-glutamyl amino acid | - |
? | |
5-L-glutamylaniline + 5-L-glutamylaniline | - |
Phaseolus vulgaris | aniline + 5-L-glutamyl-5-L-glutamylaniline | - |
ir | |
5-L-glutamylaniline + H2O | - |
Phaseolus vulgaris | aniline + L-glutamic acid | - |
ir | |
5-L-glutamylaniline + S-methyl-L-cysteine | - |
Phaseolus vulgaris | aniline + 5-L-glutamyl-S-methyl-L-cysteine | - |
ir |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
37 | - |
assay at | Phaseolus vulgaris |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
additional information | - |
pH-dependence of reaction kinetics | Phaseolus vulgaris |
9.5 | - |
- |
Phaseolus vulgaris |