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Literature summary extracted from
- Activites polyphenoloxydasique et peroxydasique du fruit de la tomate (Lycopersicum esculentum) purification et quelques proprietes (1978), Agric. Biol. Chem., 42, 1871-1877.
No PubMed abstract available
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 1.14.18.1 | 45000 | - |
gel filtration | Solanum lycopersicum |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 1.14.18.1 | Solanum lycopersicum | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 1.14.18.1 | ammonium sulfate, DEAE-cellulose, Sephadex G 100 | Solanum lycopersicum |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 1.14.18.1 | fruit | - |
Solanum lycopersicum | - |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 1.14.18.1 | 6.6 | - |
- |
Solanum lycopersicum |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 1.14.18.1 | 6 | 7.8 | pH 6: about 25% of maximal activity, pH 7.8: about 35% of maximal activity | Solanum lycopersicum |
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Release 2023.1 (January 2023)
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