Activating Compound | Comment | Organism | Structure |
---|---|---|---|
ethanol | 0.05 mM, 1.8fold stimulation | Homo sapiens | |
H2O2 | 0.015 mM, 1.2fold stimulation | Homo sapiens | |
Sodium dodecyl sulfate | 0.01 mM, 1.1fold stimulation | Homo sapiens |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.0007 | - |
2-naphthaldehyde | pH 7.5, 25°C | Homo sapiens | |
0.0033 | - |
6-methoxy-2-naphthaldehyde | pH 7.5, 25°C | Homo sapiens | |
0.0053 | - |
cinnamaldehyde | pH 7.5, 25°C | Homo sapiens | |
0.148 | - |
benzaldehyde | pH 7.5, 25°C | Homo sapiens |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Homo sapiens | P30838 | - |
- |
Purification (Comment) | Organism |
---|---|
single-step purification | Homo sapiens |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
salivary gland | - |
Homo sapiens | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
2-naphthaldehyde + NADH + H+ | - |
Homo sapiens | 2-naphthyl alcohol + NAD+ | - |
? | |
6-methoxy-2-naphthaldehyde + NADH + H+ | - |
Homo sapiens | (6-methoxynaphthalen-2-yl)methanol + NAD+ | - |
? | |
benzaldehyde + NADH + H+ | - |
Homo sapiens | benzyl alcohol + NAD+ | - |
? | |
cinnamaldehyde + NADH + H+ | - |
Homo sapiens | cinnamyl alcohol + NAD+ | - |
? | |
additional information | enzyme follows a sequential mode of reaction mechanism | Homo sapiens | ? | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
45 | - |
- |
Homo sapiens |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
30 | - |
2 h, 34% residual activity | Homo sapiens |
50 | - |
7 min, almost complete inactivation | Homo sapiens |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
8 | - |
- |
Homo sapiens |
Cofactor | Comment | Organism | Structure |
---|---|---|---|
NADH | - |
Homo sapiens |