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Literature summary extracted from

  • Vezzaro, A.; Krause, S.T.; Nonis, A.; Ramina, A.; Degenhardt, J.; Ruperti, B.
    Isolation and characterization of terpene synthases potentially involved in flavor development of ripening olive (Olea europaea) fruits (2012), J. Plant Physiol., 169, 908-914.
    View publication on PubMed

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.1.7.11 expression in Escherichia coli Olea europaea

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.1.7.11 EDTA 10 mM, no residual activity Olea europaea
3.1.7.11 additional information not inhibitory: sodium tungstate at 2 mM and sodium fluoride at 1 mM Olea europaea

Organism

EC Number Organism UniProt Comment Textmining
3.1.7.11 Olea europaea I1VSB0
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.7.11 fruit expression consistently increases throughout fruit ripening Olea europaea
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.7.11 geranyl diphosphate + H2O
-
 Olea europaea geraniol + diphosphate
-
 ?
3.1.7.11 additional information no substrate: farnesyl diphosphate. Enzyme does no display phosphatase activity Olea europaea ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.1.7.11 ? x 67000, calculated and SDS-PAGE Olea europaea

Synonyms

EC Number Synonyms Comment Organism
3.1.7.11 GES1
-
 Olea europaea

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.1.7.11 Olea europaea calculated
-
 4.9

Expression

EC Number Organism Comment Expression
3.1.7.11 Olea europaea expression consistently increases throughout fruit ripening additional information