EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
4.2.3.25 | DTT | - |
Cereus peruvianus |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
4.2.3.25 | 0.0056 | - |
Mn2+ | cofactor Mn2+, pH 6.6, 30°C | Cereus peruvianus | |
4.2.3.25 | 0.018 | - |
geranyl diphosphate | pH 6.6, 30°C | Cereus peruvianus | |
4.2.3.25 | 0.06 | - |
Mg2+ | cofactor Mg2+, pH 6.6, 30°C | Cereus peruvianus |
EC Number | Metals/Ions | Comment | Organism | Structure |
---|---|---|---|---|
4.2.3.25 | Mg2+ | - |
Cereus peruvianus | |
4.2.3.25 | Mn2+ | preferred cation | Cereus peruvianus | |
4.2.3.25 | additional information | divalent cation is required for activity, no activity with Cu2+, Co2+, and Ca2+, in presence of Fe2+ spontaneous enzyme-independent formation of racemic linalool from geranyl diphosphate occurs | Cereus peruvianus |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
4.2.3.25 | 53000 | - |
gel filtration | Cereus peruvianus |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
4.2.3.25 | geranyl diphosphate + H2O | Cereus peruvianus | enantio-specific reaction, the enzyme plays a pivotal role in production of flavor and aroma of ripe cactus fruits | (3S)-linalool + diphosphate | product identification | ? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
4.2.3.25 | Cereus peruvianus | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
4.2.3.25 | partially from fruits by anion exchange chromatography | Cereus peruvianus |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
4.2.3.25 | fruit | ripening, very low levels in green immature fruits, enzyme levels increase during fruit ripening | Cereus peruvianus | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
4.2.3.25 | geranyl diphosphate + H2O | enantio-specific reaction, the enzyme plays a pivotal role in production of flavor and aroma of ripe cactus fruits | Cereus peruvianus | (3S)-linalool + diphosphate | product identification | ? | |
4.2.3.25 | geranyl diphosphate + H2O | enantio-specific reaction, 85% optical puritiy of S-linalool | Cereus peruvianus | (3S)-linalool + diphosphate | product identification | ? | |
4.2.3.25 | additional information | spontaneous enzyme-independent formation of racemic linalool from geranyl diphosphate in presence of Fe2+ | Cereus peruvianus | ? | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
4.2.3.25 | 30 | - |
small scale assay at | Cereus peruvianus |
4.2.3.25 | 34 | - |
large scale assay at | Cereus peruvianus |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
4.2.3.25 | 6.6 | - |
small scale assay at | Cereus peruvianus |
4.2.3.25 | 6.9 | - |
large scale assay at | Cereus peruvianus |