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Literature summary extracted from
- Chlorophyll disappearance and chlorophyllase activity during ripening of Capsicum annuum L. fruits (2002), J. Sci. Food Agric., 82, 1564-1570.
Activating Compound
| EC Number | Activating Compound | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.1.1.14 | 2-mercaptoethanol | 13% stimulation at 1 mM, 24 h preincubation | Capsicum annuum |  |
| 3.1.1.14 | dithiothreitol | 13% stimulation at 1 mM, 24 h preincubation | Capsicum annuum | |
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.1.1.14 | 4-hydroxymercuribenzoate | 93% inhibition at 1 mM, 24 h preincubation | Capsicum annuum | |
| 3.1.1.14 | Co2+ | 56% inhibition at 0.01 mM, 24 h preincubation | Capsicum annuum | |
| 3.1.1.14 | Cu2+ | 55% inhibition at 0.01 mM, 24 h preincubation | Capsicum annuum | |
| 3.1.1.14 | Fe2+ | 89% inhibition at 0.01 mM, 24 h preincubation | Capsicum annuum | |
| 3.1.1.14 | Fe3+ | 13% inhibition at 0.01 mM, 24 h preincubation | Capsicum annuum | |
| 3.1.1.14 | Hg2+ | 85% inhibition at 0.01 mM, 24 h preincubation | Capsicum annuum | |
| 3.1.1.14 | Mg2+ | 12% inhibition at 0.01 mM, 24 h preincubation | Capsicum annuum | |
| 3.1.1.14 | Mn2+ | 67% inhibition at 0.01 mM, 24 h preincubation | Capsicum annuum | |
| 3.1.1.14 | additional information | poor inhibition by methyl methanethiosulfonate and iodoacetamide | Capsicum annuum | |
| 3.1.1.14 | N-ethylmaleimide | 13% inhibition at 1 mM, 24 h preincubation | Capsicum annuum | |
| 3.1.1.14 | pheophytin b | substrate inhibition above 0.005 mM | Capsicum annuum | |
| 3.1.1.14 | Zn2+ | 60% inhibition at 0.01 mM, 24 h preincubation | Capsicum annuum | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.1.1.14 | 0.0027 | - |
pheophytin a | pH 7.5, 35°C | Capsicum annuum | |
| 3.1.1.14 | 0.004 | - |
chlorophyll b | pH 7.5, 35°C | Capsicum annuum | |
| 3.1.1.14 | 0.0064 | - |
pheophytin b | pH 7.5, 35°C | Capsicum annuum | |
| 3.1.1.14 | 0.011 | - |
chlorophyll a | pH 7.5, 35°C | Capsicum annuum | |
Localization
| EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|---|
| 3.1.1.14 | chloroplast | - |
Capsicum annuum | 9507 | - |
| 3.1.1.14 | chromoplast | - |
Capsicum annuum | 9509 | - |
| 3.1.1.14 | thylakoid membrane | intrinsic | Capsicum annuum | 42651 | - |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.1.14 | chlorophyll a/b + H2O | Capsicum annuum | - |
phytol + chlorophyllide | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.1.1.14 | Capsicum annuum | - |
cv. Agridulce | - |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.1.1.14 | partially | Capsicum annuum |
Reaction
| EC Number | Reaction | Comment | Organism | Reaction ID |
|---|---|---|---|---|
| 3.1.1.14 | chlorophyll + H2O = phytol + chlorophyllide | also catalyzes chlorophyllide transfer, e.g. converts chlorophyll to methylchlorophyllide | Capsicum annuum |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.1.1.14 | fruit | green, fresh or ripening | Capsicum annuum | - |
Storage Stability
| EC Number | Storage Stability | Organism |
|---|---|---|
| 3.1.1.14 | -20°C, stable for at least 1 year without loss of activity | Capsicum annuum |
| 3.1.1.14 | 25°C, loss of 50% activity within 6 days | Capsicum annuum |
| 3.1.1.14 | 4°C, loss of 50% within 18 days | Capsicum annuum |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.1.14 | chlorophyll a + H2O | best substrate, stereospecific for the substrate, no activity with the C13-epimer | Capsicum annuum | phytol + chlorophyllide | - |
? | |
| 3.1.1.14 | chlorophyll a/b + H2O | - |
Capsicum annuum | phytol + chlorophyllide | - |
? | |
| 3.1.1.14 | chlorophyll b + H2O | stereospecific for the substrate, no activity with the C13-epimer | Capsicum annuum | phytol + chlorophyllide | - |
? | |
| 3.1.1.14 | pheophytin a + H2O | - |
Capsicum annuum | phytol + pheophorbide | - |
? | |
| 3.1.1.14 | pheophytin b + H2O | - |
Capsicum annuum | phytol + pheophorbide | - |
? | |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.1.1.14 | Chlase | - |
Capsicum annuum |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.14 | 50 | - |
- |
Capsicum annuum |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.14 | 30 | 70 | - |
Capsicum annuum |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.14 | 40 | - |
stable for 1 h | Capsicum annuum |
| 3.1.1.14 | 50 | - |
degradation after 40 min, more rapid at higher temperatures | Capsicum annuum |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.14 | 8.5 | - |
- |
Capsicum annuum |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.14 | 7 | 11.5 | 35% of maximal activity at pH 7.0, 60& of maximal activity at pH 11.5 | Capsicum annuum |
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