EC Number | General Stability | Organism |
---|---|---|
2.4.1.177 | freezing inactivates, sorbitol stabilizes | Ipomoea batatas |
2.4.1.177 | PMSF and 2-mercaptoethanol stabilize during purification | Ipomoea batatas |
2.4.1.177 | sorbitol, 10%, stabilizes during storage | Ipomoea batatas |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
2.4.1.177 | HgCl2 | strong | Ipomoea batatas | |
2.4.1.177 | additional information | no inhibition by MgCl2, CaCl2, MnCl2, chlorogenic acid (1 mM each) | Ipomoea batatas | |
2.4.1.177 | p-chloromercuribenzoate | - |
Ipomoea batatas |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
2.4.1.177 | 0.1 | - |
UDP-glucose | - |
Ipomoea batatas | |
2.4.1.177 | 0.2 | - |
trans-cinnamate | - |
Ipomoea batatas |
EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|---|
2.4.1.177 | soluble | - |
Ipomoea batatas | - |
- |
EC Number | Metals/Ions | Comment | Organism | Structure |
---|---|---|---|---|
2.4.1.177 | additional information | no activation by MgCl2, CaCl2 or MnCl2, 1 mM each | Ipomoea batatas |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
2.4.1.177 | 45000 | - |
gel filtration | Ipomoea batatas |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
2.4.1.177 | UDP-alpha-D-glucose + cinnamate | Ipomoea batatas | involved in biosynthesis of chlorogenic acid in root of Ipomoea batatas | UDP + 1-O-cinnamoyl-beta-D-glucose | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
2.4.1.177 | Ipomoea batatas | - |
sweet potato, Lam cv. Norin 1 | - |
EC Number | Purification (Comment) | Organism |
---|---|---|
2.4.1.177 | partial | Ipomoea batatas |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
2.4.1.177 | root | - |
Ipomoea batatas | - |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
2.4.1.177 | 70.1 | - |
- |
Ipomoea batatas |
EC Number | Storage Stability | Organism |
---|---|---|
2.4.1.177 | -20°C, 10% sorbitol, about 10% loss of activity within 30 days | Ipomoea batatas |
2.4.1.177 | sorbitol, 10%, stabilizes during storage | Ipomoea batatas |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
2.4.1.177 | UDP-alpha-D-glucose + caffeate | glucosylation at 15% the rate of cinnamate | Ipomoea batatas | UDP + 1-O-caffeoyl-beta-D-glucose | - |
? | |
2.4.1.177 | UDP-alpha-D-glucose + cinnamate | best substrate | Ipomoea batatas | UDP + 1-O-cinnamoyl-beta-D-glucose | trans-isomer | ? | |
2.4.1.177 | UDP-alpha-D-glucose + cinnamate | trans-cinnamate | Ipomoea batatas | UDP + 1-O-cinnamoyl-beta-D-glucose | trans-isomer | ? | |
2.4.1.177 | UDP-alpha-D-glucose + cinnamate | involved in biosynthesis of chlorogenic acid in root of Ipomoea batatas | Ipomoea batatas | UDP + 1-O-cinnamoyl-beta-D-glucose | - |
? | |
2.4.1.177 | UDP-alpha-D-glucose + ferulate | glucosylation at 27% the rate of cinnamate | Ipomoea batatas | UDP + 1-O-feruloyl-beta-D-glucose | - |
? | |
2.4.1.177 | UDP-glucose + 4-hydroxy-3-methoxycinnamate | glucosylation at 35% the rate of cinnamate | Ipomoea batatas | UDP + 4-hydroxy-3-methoxycinnamoyl beta-D-glucoside | - |
? | |
2.4.1.177 | UDP-glucose + benzoate | glucosylation at 71% the rate of cinnamate | Ipomoea batatas | UDP + benzoyl-beta-D-glucoside | - |
? | |
2.4.1.177 | UDP-glucose + o-coumarate | glucosylation at 52% the rate of cinnamate | Ipomoea batatas | UDP + o-coumaroyl beta-D-glucose | - |
? | |
2.4.1.177 | UDP-glucose + p-coumarate | the glucosyl-group is introduced exclusively into the carboxyl-group | Ipomoea batatas | UDP + p-coumaroyl-D-glucose | - |
? | |
2.4.1.177 | UDP-glucose + p-coumarate | glucosylation at 57% the rate of cinnamate | Ipomoea batatas | UDP + p-coumaroyl-D-glucose | - |
? | |
2.4.1.177 | UDP-glucose + trans-cinnamate | - |
Ipomoea batatas | UDP + trans-cinnamoyl beta-D-glucoside | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
2.4.1.177 | 30 | - |
assay at | Ipomoea batatas |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
2.4.1.177 | 5.8 | - |
- |
Ipomoea batatas |