Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 7.1.1.9 extracted from

  • Mason, T.L.; Poyton, R.O.; Wharton, D.C.; Schatz, G.
    Cytochrome c oxidase from bakers yeast. I. Isolation and properties (1973), J. Biol. Chem., 248, 1346-1354.
    View publication on PubMed

General Stability

General Stability Organism
unstable to repeated freezing and thawing Saccharomyces cerevisiae

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.06
-
ferrocytochrome c
-
Saccharomyces cerevisiae

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
190000 225000 sucrose density gradient centrifugation Saccharomyces cerevisiae

Organism

Organism UniProt Comment Textmining
Saccharomyces cerevisiae
-
-
-

Purification (Commentary)

Purification (Comment) Organism
-
Saccharomyces cerevisiae

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
190
-
-
Saccharomyces cerevisiae

Storage Stability

Storage Stability Organism
-70°C, 50% glycerol or propylene glycol Saccharomyces cerevisiae

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
ferrocytochrome c + O2 + H+
-
Saccharomyces cerevisiae ferricytochrome c + H2O
-
r