Phosphoenolpyruvate Carboxykinase Activity in Grape Berries
Phosphoenolpyruvate (PEP) carboxykinase activity was found in crude extracts of `Pinot noir' grape berries. The enzyme required ATP, Mn(2+) plus Mg(2+), a pH of 6.6, and a temperature of 40 C for maximum activity. The range in concentration of oxaloacetic acid needed for maximum phosphoenolpyruvate...
Guardat en:
| Publicat a: | Plant Physiol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Oxford University Press
1975
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC541299/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16659259/ https://ncbi.nlm.nih.govhttps://doi.org/10.1104/pp.56.1.67 |
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