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Literature summary extracted from

  • Tudela, J.A.; Hernandez, J.A.; Gil, M.I.; Espin, J.C.
    L-Galactono-gamma-lactone dehydrogenase and vitamin C content in fresh-cut potatoes stored under controlled atmospheres (2003), J. Agric. Food Chem., 51, 4296-4302.
    View publication on PubMed

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.3.2.3 additional information
-
 additional information
-
 Solanum tuberosum

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
1.3.2.3 L-galactono-1,4-lactone + ferricytochrome c Solanum tuberosum final enzyme in synthesis of ascorbic acid. L-Galactono-gamma-lactone dehydrogenase and vitamin C content in fresh-cut potatoes stored under controlled atmospheres: fresh-cutting provoces an increase in enzyme activity in potato strips in all atmospheres tested. Highest induction, 15.5fold, is observed in strips stored in air L-ascorbate + ferrocytochrome c
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
1.3.2.3 Solanum tuberosum
-
 tuber cultivars Agata, Altesse, Franceline, Manon and Monalisa
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining

Storage Stability

EC Number Storage Stability Organism
1.3.2.3 activity in fresh extract, 4°C, and frozen, -20°C, is lost after 3 days Solanum tuberosum

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.3.2.3 L-galactono-1,4-lactone + ferricytochrome c final enzyme in synthesis of ascorbic acid. L-Galactono-gamma-lactone dehydrogenase and vitamin C content in fresh-cut potatoes stored under controlled atmospheres: fresh-cutting provoces an increase in enzyme activity in potato strips in all atmospheres tested. Highest induction, 15.5fold, is observed in strips stored in air Solanum tuberosum L-ascorbate + ferrocytochrome c
-
 ?
1.3.2.3 L-galactono-1,4-lactone + ferricytochrome c the pI 4.3 enzyme form is much more effective than that of potato tuber pI 5 enzyme to catalyze the synthesis of ascorbic acid Solanum tuberosum L-ascorbate + ferrocytochrome c
-
 ?

Cofactor

EC Number Cofactor Comment Organism Structure
1.3.2.3 ferricytochrome c
-
 Solanum tuberosum

pI Value

EC Number Organism Comment pI Value Maximum pI Value
1.3.2.3 Solanum tuberosum enzyme in potato strips after storage for 1 day or 6 days, isoelectric focusing. The pI 4.3 enzyme form is much more effective than that of potato tuber pI 5 enzyme to catalyze the synthesis of ascorbic acid
-
 4.2
1.3.2.3 Solanum tuberosum enzyme before processing, isoelectric focusing
-
 5