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Literature summary for extracted from

  • Vezzaro, A.; Krause, S.T.; Nonis, A.; Ramina, A.; Degenhardt, J.; Ruperti, B.
    Isolation and characterization of terpene synthases potentially involved in flavor development of ripening olive (Olea europaea) fruits (2012), J. Plant Physiol., 169, 908-914.
    View publication on PubMed


Cloned (Comment) Organism
expression in Escherichia coli Olea europaea


Inhibitors Comment Organism Structure
EDTA 10 mM, no residual activity Olea europaea
additional information not inhibitory: sodium tungstate at 2 mM and sodium fluoride at 1 mM Olea europaea


Organism UniProt Comment Textmining
Olea europaea I1VSB0

Source Tissue

Source Tissue Comment Organism Textmining
fruit expression consistently increases throughout fruit ripening Olea europaea

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
geranyl diphosphate + H2O
Olea europaea geraniol + diphosphate
additional information no substrate: farnesyl diphosphate. Enzyme does no display phosphatase activity Olea europaea ?


Subunits Comment Organism
? x 67000, calculated and SDS-PAGE Olea europaea


Synonyms Comment Organism
Olea europaea

pI Value

Organism Comment pI Value Maximum pI Value
Olea europaea calculated


Organism Comment Expression
Olea europaea expression consistently increases throughout fruit ripening additional information