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Literature summary extracted from

  • Deepa, S.S.; Arumughan, C.
    Oil palm fruit peroxidase: Purification and characterization (2002), J. Food Sci. Technol., 39, 8-13.
No PubMed abstract available

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.11.1.7 1.2
-
 pyrogallol
-
 Elais guineensis
1.11.1.7 1.6
-
 2,2'-azino-bis-(3-ethylbenzthiazole-6-sulfonic acid)
-
 Elais guineensis
1.11.1.7 2
-
 guaiacol
-
 Elais guineensis

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
1.11.1.7 48000
-
 4 * 48000, SDS-PAGE Elais guineensis
1.11.1.7 200000
-
 gel filtration Elais guineensis

Organism

EC Number Organism UniProt Comment Textmining
1.11.1.7 Elais guineensis
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.11.1.7 ammonium sulfate, gel filtration, anion exchange Elais guineensis

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.11.1.7 fruit
-
 Elais guineensis
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.11.1.7 guaiacol + H2O2
-
 Elais guineensis ? + H2O
-
 ?
1.11.1.7 indole-3-acetate + 2,4-dichlorophenolindophenol + H2O2
-
 Elais guineensis ?
-
 ?
1.11.1.7 pyrogallol + H2O2
-
 Elais guineensis ? + H2O
-
 ?
1.11.1.7 reduced 2,2'-azino-bis-(3-ethylbenzthiazole-6-sulfonic acid) + H2O2
-
 Elais guineensis oxidized 2,2'-azino-bis-(3-ethylbenzthiazole-6-sulfonic acid) + H2O
-
 ?

Subunits

EC Number Subunits Comment Organism
1.11.1.7 tetramer 4 * 48000, SDS-PAGE Elais guineensis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.11.1.7 5
-
-
 Elais guineensis