Properties of Nolase in Extracts from Pea Seed.
- 1 May 1958
- journal article
- research article
- Published by Oxford University Press (OUP) in Plant Physiology
- Vol. 33 (3), 199-206
- https://doi.org/10.1104/pp.33.3.199
Abstract
Detailed studies of the enolase system from an extract of pea seed demonstrated a cation requirement that was satisfied by Mg++ at 10-3 [image] Mn++, Co++ and to a slight extent Zn++ activated the enzyme reaction, but were less effective than Mg++. Ca++ was found to be a competitive inhibitor, reversal of the inhibition being achieved by increasing the Mg++ concentration. Fluoride inhibition of the enolase system in pea seed extracts was dependent on the fluoride, phosphate and magnesium concentration. Increasing the concentration of magnesium, phosphate or fluoride brought about increased inhibition of the reaction.This publication has 19 references indexed in Scilit:
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