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Literature summary extracted from

  • Thomas, R.J.; Meyers, S.P.; Schrader, L.E.
    Allantoinase from shoot tissues of soybean (1983), Phytochemistry, 22, 1117-1120.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.5.2.5 dithiothreitol
-
 Glycine max
3.5.2.5 p-chloromercuribenzene sulfonic acid
-
 Glycine max

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.5.2.5 10
-
 allantoin
-
 Glycine max

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.5.2.5 microsome
-
 Glycine max
-
-

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.5.2.5 50000
-
 gel filtration Glycine max

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.5.2.5 allantoin + H2O Glycine max
-
 allantoate
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.5.2.5 Glycine max
-
 soybean
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.5.2.5
-
 Glycine max

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.5.2.5 fruit
-
 Glycine max
-
3.5.2.5 leaf
-
 Glycine max
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.2.5 allantoin + H2O
-
 Glycine max allantoate
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.5.2.5 70
-
-
 Glycine max

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5.2.5 7.8 8
-
 Glycine max