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Literature summary for 3.1.1.14 extracted from

  • Hornero-Mendez, D.; Minguez-Mosquera, M.I.
    Chlorophyll disappearance and chlorophyllase activity during ripening of Capsicum annuum L. fruits (2002), J. Sci. Food Agric., 82, 1564-1570.
    View publication on PubMed

Activating Compound

Activating Compound Comment Organism Structure
2-mercaptoethanol 13% stimulation at 1 mM, 24 h preincubation Capsicum annuum
dithiothreitol 13% stimulation at 1 mM, 24 h preincubation Capsicum annuum

Inhibitors

Inhibitors Comment Organism Structure
4-hydroxymercuribenzoate 93% inhibition at 1 mM, 24 h preincubation Capsicum annuum
Co2+ 56% inhibition at 0.01 mM, 24 h preincubation Capsicum annuum
Cu2+ 55% inhibition at 0.01 mM, 24 h preincubation Capsicum annuum
Fe2+ 89% inhibition at 0.01 mM, 24 h preincubation Capsicum annuum
Fe3+ 13% inhibition at 0.01 mM, 24 h preincubation Capsicum annuum
Hg2+ 85% inhibition at 0.01 mM, 24 h preincubation Capsicum annuum
Mg2+ 12% inhibition at 0.01 mM, 24 h preincubation Capsicum annuum
Mn2+ 67% inhibition at 0.01 mM, 24 h preincubation Capsicum annuum
additional information poor inhibition by methyl methanethiosulfonate and iodoacetamide Capsicum annuum
N-ethylmaleimide 13% inhibition at 1 mM, 24 h preincubation Capsicum annuum
pheophytin b substrate inhibition above 0.005 mM Capsicum annuum
Zn2+ 60% inhibition at 0.01 mM, 24 h preincubation Capsicum annuum

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.0027
-
pheophytin a pH 7.5, 35°C Capsicum annuum
0.004
-
chlorophyll b pH 7.5, 35°C Capsicum annuum
0.0064
-
pheophytin b pH 7.5, 35°C Capsicum annuum
0.011
-
chlorophyll a pH 7.5, 35°C Capsicum annuum

Localization

Localization Comment Organism GeneOntology No. Textmining
chloroplast
-
Capsicum annuum 9507
-
chromoplast
-
Capsicum annuum 9509
-
thylakoid membrane intrinsic Capsicum annuum 42651
-

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
chlorophyll a/b + H2O Capsicum annuum
-
phytol + chlorophyllide
-
?

Organism

Organism UniProt Comment Textmining
Capsicum annuum
-
cv. Agridulce
-

Purification (Commentary)

Purification (Comment) Organism
partially Capsicum annuum

Reaction

Reaction Comment Organism Reaction ID
chlorophyll + H2O = phytol + chlorophyllide also catalyzes chlorophyllide transfer, e.g. converts chlorophyll to methylchlorophyllide Capsicum annuum

Source Tissue

Source Tissue Comment Organism Textmining
fruit green, fresh or ripening Capsicum annuum
-

Storage Stability

Storage Stability Organism
-20°C, stable for at least 1 year without loss of activity Capsicum annuum
25°C, loss of 50% activity within 6 days Capsicum annuum
4°C, loss of 50% within 18 days Capsicum annuum

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
chlorophyll a + H2O best substrate, stereospecific for the substrate, no activity with the C13-epimer Capsicum annuum phytol + chlorophyllide
-
?
chlorophyll a/b + H2O
-
Capsicum annuum phytol + chlorophyllide
-
?
chlorophyll b + H2O stereospecific for the substrate, no activity with the C13-epimer Capsicum annuum phytol + chlorophyllide
-
?
pheophytin a + H2O
-
Capsicum annuum phytol + pheophorbide
-
?
pheophytin b + H2O
-
Capsicum annuum phytol + pheophorbide
-
?

Synonyms

Synonyms Comment Organism
Chlase
-
Capsicum annuum

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50
-
-
Capsicum annuum

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
30 70
-
Capsicum annuum

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
40
-
stable for 1 h Capsicum annuum
50
-
degradation after 40 min, more rapid at higher temperatures Capsicum annuum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8.5
-
-
Capsicum annuum

pH Range

pH Minimum pH Maximum Comment Organism
7 11.5 35% of maximal activity at pH 7.0, 60& of maximal activity at pH 11.5 Capsicum annuum