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Literature summary extracted from

  • Nomura, T.; Akazawa, T.
    Enzymic mechanism of starch stynthesis in ripening rice grains. VII. Purification and enzymic properties of sucrose synthetase (1973), Arch. Biochem. Biophys., 156, 644-652.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
2.4.1.13 ADP high concentrations Oryza sativa
2.4.1.13 fructose high concentration, sucrose synthesis Oryza sativa

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
2.4.1.13 0.44 0.9 CDP
-
Oryza sativa
2.4.1.13 3.3 3.8 ADP
-
Oryza sativa
2.4.1.13 5.3 6 UDPglucose
-
Oryza sativa
2.4.1.13 40
-
fructose cosubstrate ADPglucose Oryza sativa
2.4.1.13 52 290 sucrose cosubstrate UDP Oryza sativa

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
2.4.1.13 100000
-
4 * 100000, SDS-PAGE Oryza sativa
2.4.1.13 410000
-
SDS-PAGE Oryza sativa
2.4.1.13 440000
-
gel filtration Oryza sativa

Organism

EC Number Organism UniProt Comment Textmining
2.4.1.13 Oryza sativa
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
2.4.1.13
-
Oryza sativa

Source Tissue

EC Number Source Tissue Comment Organism Textmining
2.4.1.13 seed ripening Oryza sativa
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
2.4.1.13 ADP-glucose + D-fructose
-
Oryza sativa ADP + sucrose
-
r
2.4.1.13 CDP-glucose + D-fructose
-
Oryza sativa CDP + sucrose
-
?
2.4.1.13 UDP + sucrose also substrate: ADP Oryza sativa UDP-glucose + D-fructose
-
?
2.4.1.13 UDPglucose + D-fructose
-
Oryza sativa UDP + sucrose
-
r

Subunits

EC Number Subunits Comment Organism
2.4.1.13 tetramer 4 * 100000, SDS-PAGE Oryza sativa

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
2.4.1.13 6
-
sucrose cleavage Oryza sativa
2.4.1.13 7 9.5 broad, sucrose synthesis Oryza sativa

pH Range

EC Number pH Minimum pH Maximum Comment Organism
2.4.1.13 5.5 9 about 80% of maximal activity at pH 5.5 and about half-maximal activity at pH 9.0, sucrose cleavage Oryza sativa
2.4.1.13 5.6 10 about half-maximal activity at pH 5.6 and about 90% of maximal activity at pH 10.0, sucrose synthesis Oryza sativa