KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
1.43 | - |
allantoin | pH 7.5 | Vigna unguiculata subsp. cylindrica | |
5.5 | - |
allantoin | pH 4 | Vigna unguiculata subsp. cylindrica |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
allantoin + H2O | Vigna unguiculata subsp. cylindrica | - |
allantoate | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Vigna unguiculata subsp. cylindrica | - |
- |
- |
Purification (Comment) | Organism |
---|---|
- |
Vigna unguiculata subsp. cylindrica |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
allantoin + H2O | - |
Vigna unguiculata subsp. cylindrica | allantoate | - |
? |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
4 | - |
oxidized form | Vigna unguiculata subsp. cylindrica |
7.5 | - |
reduced form | Vigna unguiculata subsp. cylindrica |