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Literature summary extracted from
- Characterization of polyphenol oxidase extracted from white radish (2014), Mod. Food Sci. Technol., 30, 69-73 .
No PubMed abstract available
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 1.10.3.1 | ascorbate | - |
Raphanus sativus |  |
| 1.10.3.1 | isoascorbate | - |
Raphanus sativus | |
| 1.10.3.1 | L-cysteine | - |
Raphanus sativus | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 1.10.3.1 | 53.8 | - |
catechol | pH 6.0, 40°C | Raphanus sativus | |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 1.10.3.1 | 2 catechol + O2 | Raphanus sativus | - |
2 1,2-benzoquinone + 2 H2O | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 1.10.3.1 | Raphanus sativus | - |
- |
- |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 1.10.3.1 | root | - |
Raphanus sativus | - |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 1.10.3.1 | 9.8 | - |
pH 6.0, 40°C, enzyme extract | Raphanus sativus |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 1.10.3.1 | 2 catechol + O2 | - |
Raphanus sativus | 2 1,2-benzoquinone + 2 H2O | - |
? | |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 1.10.3.1 | polyphenol oxidase | - |
Raphanus sativus |
| 1.10.3.1 | PPO | - |
Raphanus sativus |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 1.10.3.1 | 40 | - |
with substrate catechol | Raphanus sativus |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 1.10.3.1 | 80 | - |
complete inactivation after 3.5 min | Raphanus sativus |
| 1.10.3.1 | 90 | - |
complete inactivation after 2.5 min | Raphanus sativus |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 1.10.3.1 | 6 | - |
with substrate catechol | Raphanus sativus |
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Release 2023.1 (January 2023)
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