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Literature summary extracted from

  • Hatch, M.D.; Turner, J.F.
    A protein disulfide reductase from pea seeds (1960), Biochem. J., 76, 556-562.
    View publication on PubMedView publication on EuropePMC

Inhibitors

EC Number Inhibitors Comment Organism Structure
1.8.1.8 AgNO3 0.009 mM, 66% inhibition Pisum sativum
1.8.1.8 arsenite 0.15 mM, complete inhibition Pisum sativum
1.8.1.8 CdSO4 0.005 mM, 91% inhibition Pisum sativum
1.8.1.8 CuSO4 0.015 mM, complete inhibition Pisum sativum
1.8.1.8 HgCl2 0.002 mM, 92% inhibition Pisum sativum
1.8.1.8 iodoacetate 0.054 mM, 57% inhibition Pisum sativum
1.8.1.8 p-chloromercuribenzoate 0.054 mM, 88% inhibition Pisum sativum
1.8.1.8 ZnSO4 0.003 mM, 82% inhibition Pisum sativum

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
1.8.1.8 0.002
-
 NADPH
-
 Pisum sativum

Organism

EC Number Organism UniProt Comment Textmining
1.8.1.8 Avena sativa
-
-
-
1.8.1.8 Hordeum vulgare
-
-
-
1.8.1.8 Pisum sativum
-
-
-
1.8.1.8 Triticum aestivum
-
-
-
1.8.1.8 Vicia faba
-
-
-
1.8.1.8 Zea mays
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
1.8.1.8
-
 Pisum sativum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.8.1.8 root
-
 Hordeum vulgare
-
1.8.1.8 root
-
 Pisum sativum
-
1.8.1.8 root
-
 Zea mays
-
1.8.1.8 seed
-
 Vicia faba
-
1.8.1.8 seed
-
 Triticum aestivum
-
1.8.1.8 seed
-
 Hordeum vulgare
-
1.8.1.8 seed
-
 Pisum sativum
-
1.8.1.8 seed
-
 Zea mays
-
1.8.1.8 seed
-
 Avena sativa
-
1.8.1.8 shoot
-
 Vicia faba
-
1.8.1.8 shoot
-
 Triticum aestivum
-
1.8.1.8 shoot
-
 Hordeum vulgare
-
1.8.1.8 shoot
-
 Pisum sativum
-
1.8.1.8 shoot
-
 Zea mays
-

Specific Activity [micromol/min/mg]

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

Storage Stability

EC Number Storage Stability Organism
1.8.1.8 -15°C, 8 weeks, stable Vicia faba
1.8.1.8 -15°C, 8 weeks, stable Triticum aestivum
1.8.1.8 -15°C, 8 weeks, stable Hordeum vulgare
1.8.1.8 -15°C, 8 weeks, stable Pisum sativum
1.8.1.8 -15°C, 8 weeks, stable Zea mays
1.8.1.8 -15°C, 8 weeks, stable Avena sativa

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.8.1.8 NAD(P)H + protein disulfide
-
 Vicia faba NAD(P)+ + protein dithiol
-
 ?
1.8.1.8 NAD(P)H + protein disulfide
-
 Triticum aestivum NAD(P)+ + protein dithiol
-
 ?
1.8.1.8 NAD(P)H + protein disulfide
-
 Hordeum vulgare NAD(P)+ + protein dithiol
-
 ?
1.8.1.8 NAD(P)H + protein disulfide
-
 Zea mays NAD(P)+ + protein dithiol
-
 ?
1.8.1.8 NAD(P)H + protein disulfide
-
 Avena sativa NAD(P)+ + protein dithiol
-
 ?
1.8.1.8 NAD(P)H + protein disulfide reaction rate with NADPH is approximately twice that with NADH Pisum sativum NAD(P)+ + protein dithiol
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
1.8.1.8 60
-
 10 min, stable Pisum sativum
1.8.1.8 70
-
 10 min, complete inactivation Pisum sativum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.8.1.8 6.9 7.4
-
 Pisum sativum

pH Range

EC Number pH Minimum pH Maximum Comment Organism
1.8.1.8 6.2 7.8 pH 6.2: about 50% of activity maximum, pH 7.8: about 20% of activity maximum Pisum sativum

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
1.8.1.8 5.5
-
 5°C or 22°C, irreversible inactivation Pisum sativum

Cofactor

EC Number Cofactor Comment Organism Structure
1.8.1.8 NADH reaction rate with NADPH is approximately twice of that with NADH Pisum sativum
1.8.1.8 NADPH reaction rate with NADPH is approximately twice of that with NADH Pisum sativum