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Literature summary for 2.3.2.2 extracted from
- Relationship between gamma-glutamyl transpeptidase activity and garlic greening, as controlled by temperature (2008), J. Agric. Food Chem., 56, 941-945.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Allium sativum | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| bulb | the activity of gamma-glutamyl transpeptidase increases during cold storage whereas it declines during warm storage. gamma-Glutamyl transpeptidase is involved in garlic greening | Allium sativum | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 5-L-glutamyl-4-nitroanilide + Met | - |
Allium sativum | 4-nitroaniline + 5-L-glutamyl-Met | - |
? |  |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| gamma-glutamyl transpeptidase | - |
Allium sativum |
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Release 2023.1 (January 2023)
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