EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
1.17.1.4 | xanthine + O2 + H2O | Meleagris gallopavo | - |
urate + O2- + 2 H+ | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
1.17.1.4 | Meleagris gallopavo | - |
turkey | - |
EC Number | Purification (Comment) | Organism |
---|---|---|
1.17.1.4 | to homogeneity, immobilized preparation | Meleagris gallopavo |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
1.17.1.4 | liver | - |
Meleagris gallopavo | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
1.17.1.4 | xanthine + methylene blue + H2O | - |
Meleagris gallopavo | urate + reduced methylene blue | - |
? | |
1.17.1.4 | xanthine + O2 + H2O | - |
Meleagris gallopavo | urate + O2- + 2 H+ | - |
? |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
1.17.1.4 | 30 | - |
enhanced stability of immobilized enzyme preparation if N2 and hemoglobin is included, reaction of oxygen products causes instability of the working enzyme, half-life: 250-560 min, compared to immobilized enzyme without additions of about 145 min | Meleagris gallopavo |
EC Number | Cofactor | Comment | Organism | Structure |
---|---|---|---|---|
1.17.1.4 | FAD | - |
Meleagris gallopavo |