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Literature summary for 1.11.1.6 extracted from

  • Kandukuri, S.S.; Noor, A.; Ranjini, S.S.; Vijayalakshmi, M.A.
    Purification and characterization of catalase from sprouted black gram (Vigna mungo) seeds (2012), J. Chromatogr. B, 889-890, 50-54.
    View publication on PubMed

Activating Compound

Activating Compound Comment Organism Structure
Ca2+ stimulates Vigna mungo
Mg2+ stimulates Vigna mungo
Mn2+ stimulates Vigna mungo
Ni2+ stimulates Vigna mungo

Inhibitors

Inhibitors Comment Organism Structure
Cu2+
-
Vigna mungo
EDTA
-
Vigna mungo
Fe2+
-
Vigna mungo
additional information Ni2+, Ca2+, Mg2+ and Mn2+ have both enhancing and inhibitory effects Vigna mungo
NaN3
-
Vigna mungo

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
16.2
-
H2O2 pH 7.0, 40°C Vigna mungo

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
2 H2O2 Vigna mungo
-
O2 + 2 H2O
-
?

Organism

Organism UniProt Comment Textmining
Vigna mungo
-
-
-

Purification (Commentary)

Purification (Comment) Organism
native enzyme 106fold from seedlings by ammonium sulfate fractionation and immobilized metal affinity chromatography, best results by using Zn2+ affinity Vigna mungo

Source Tissue

Source Tissue Comment Organism Textmining
seedling
-
Vigna mungo
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
25700
-
purified native enzyme, pH 7.0, 40°C Vigna mungo

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2 H2O2
-
Vigna mungo O2 + 2 H2O
-
?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
40
-
-
Vigna mungo

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
40
-
purified native enzyme, 15 min, stable Vigna mungo
50
-
purified native enzyme, half-life is 7.5 h Vigna mungo
70
-
purified native enzyme, 15 min, inactivation Vigna mungo

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7
-
-
Vigna mungo

pH Stability

pH Stability pH Stability Maximum Comment Organism
4
-
purified native enzyme, 15 min, inactivation Vigna mungo
6 10 purified native enzyme, stable, best at pH 7.0 Vigna mungo