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Literature summary extracted from

  • Miyata, S.; Suzuki, Y.; Kamisaka, S.; Masuda, Y.
    Indole-3-acetyldehyde oxidase of pea seedlings (1981), Physiol. Plant., 51, 402-406.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.2.3.7 cyanide
-
 Pisum sativum
1.2.3.7 EDTA
-
 Pisum sativum
1.2.3.7 hydroxylamine
-
 Pisum sativum
1.2.3.7 additional information not: p-phenanthroline, diethyldithiocarbamate, xanthogenate, semicarbazide Pisum sativum
1.2.3.7 N-ethylmaleimide
-
 Pisum sativum
1.2.3.7 p-hydroxymercuribenzoate
-
 Pisum sativum

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.2.3.7 1.4
-
 Indole-3-acetaldehyde
-
 Pisum sativum

Organism

EC Number Organism UniProt Comment Textmining
1.2.3.7 Pisum sativum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.2.3.7 partial Pisum sativum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.2.3.7 epicotyl
-
 Pisum sativum
-
1.2.3.7 seedling
-
 Pisum sativum
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
1.2.3.7 additional information
-
-
 Pisum sativum

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.2.3.7 acetaldehyde + O2 + H2O 42% of the activity with indole-3-acetaldehyde Pisum sativum acetate + H2O2
-
 ?
1.2.3.7 indole-3-acetaldehyde + O2 + H2O
-
 Pisum sativum indole-3-acetate + H2O2
-
 ?
1.2.3.7 indole-3-aldehyde + O2 21% of the activity with indole-3-acetaldehyde Pisum sativum 3-carboxyindole + H2O
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.2.3.7 additional information
-
 activated by heating at 60°C, about 2 min Pisum sativum
1.2.3.7
-
 30 10 min, stable Pisum sativum
1.2.3.7 40
-
 10 min, 41% loss of activity Pisum sativum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.2.3.7 8
-
-
 Pisum sativum

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
1.2.3.7 6 9 4°C, 18 h, stable Pisum sativum

Cofactor

EC Number Cofactor Comment Organism Structure
1.2.3.7 flavin no flavoprotein Pisum sativum