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Literature summary for 4.1.1.15 extracted from
- Purification and characterization of glutamate decarboxylase from rice germ (2006), Food Chem., 101, 1670-1676.
No PubMed abstract available
Activating Compound
| Activating Compound | Comment | Organism | Structure |
|---|---|---|---|
| CaCl2 | 0.5 mM, pH 5.6, 45% increase in activity | Oryza sativa |  |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| AgNO3 | 1 mM, 68% residual activity | Oryza sativa | |
| HgCl2 | 1 mM, 31.5% residual activity | Oryza sativa | |
| KI | 1 mM, 55% residual activity | Oryza sativa | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 32.3 | - |
L-glutamate | pH 5.6, 40°C | Oryza sativa | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 40000 | - |
2 * 40000, SDS-PAGE | Oryza sativa |
| 78000 | - |
gel filtration | Oryza sativa |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Oryza sativa | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| from rice germ | Oryza sativa |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| germ | - |
Oryza sativa | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 223.4 | - |
pH 5.6, 40°C | Oryza sativa |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| L-glutamate | - |
Oryza sativa | 4-aminobutanoate + CO2 | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| dimer | 2 * 40000, SDS-PAGE | Oryza sativa |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | - |
- |
Oryza sativa |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
13% residual activity | Oryza sativa |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
fairly unstable above | Oryza sativa |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5.5 | 5.8 | - |
Oryza sativa |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4 | - |
40% residual activity | Oryza sativa |
| 9 | - |
20% residual activity | Oryza sativa |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 4.5 | 8 | - |
Oryza sativa |
Cofactor
| Cofactor | Comment | Organism | Structure |
|---|---|---|---|
| pyridoxal 5'-phosphate | Km value 0.0017 mM | Oryza sativa | |
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