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Literature summary for 3.5.2.5 extracted from
- An unusual allantoinase from Dolichos biflorus (1978), Phytochemistry, 17, 397-399.
No PubMed abstract available
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 1.43 | - |
allantoin | pH 7.5 | Vigna unguiculata subsp. cylindrica |  |
| 5.5 | - |
allantoin | pH 4 | Vigna unguiculata subsp. cylindrica | |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| allantoin + H2O | Vigna unguiculata subsp. cylindrica | - |
allantoate | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Vigna unguiculata subsp. cylindrica | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Vigna unguiculata subsp. cylindrica |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| allantoin + H2O | - |
Vigna unguiculata subsp. cylindrica | allantoate | - |
? | |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 4 | - |
oxidized form | Vigna unguiculata subsp. cylindrica |
| 7.5 | - |
reduced form | Vigna unguiculata subsp. cylindrica |
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Release 2023.1 (January 2023)
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