Values CatLog read from this paper
Specificity of the wound-induced leucine aminopeptidase (LAP-A) of tomato activity on dipeptide and tripeptide substrates
PMID 10672029doi:10.1046/j.1432-1327.2000.01116.xOpen in Browse
The paper itself is not on this site: read it at the publisher. This page lists only the values CatLog read from it.
CatLog read 10 records (20 values) from this paper: leucine aminopeptidase LAP-A (wound-induced) from tomato.
Read from the paper by an AI model and checked against the paper by a second, separate AI run; code converted the units. Values are in CatLog's units; each record opens in Browse with the line the paper prints and the checks. CatLog calculated the 10 kcat/Km values marked “calc.” from kcat and Km; no printed kcat/Km was read for those records.
| Enzyme | Organism | Substrate | kcat (s⁻¹) | Km (mM) | kcat/Km (mM⁻¹ s⁻¹) | Conditions | Open record |
|---|---|---|---|---|---|---|---|
| leucine aminopeptidase LAP-A (wound-induced) | tomato | Arg-Gly | 225.4 | 4.5 | 50 calc. | pH 9.2, 37 °C | Open record: leucine aminopeptidase LAP-A (wound-induced), Arg-Gly |
| leucine aminopeptidase LAP-A (wound-induced) | tomato | Arg-Gly-Asp | 63.02 | 3.3 | 19 calc. | pH 9.2, 37 °C | Open record: leucine aminopeptidase LAP-A (wound-induced), Arg-Gly-Asp |
| leucine aminopeptidase LAP-A (wound-induced) | tomato | Arg-Gly-Phe | 101.2 | 9.6 | 11 calc. | pH 9.2, 37 °C | Open record: leucine aminopeptidase LAP-A (wound-induced), Arg-Gly-Phe |
| leucine aminopeptidase LAP-A (wound-induced) | tomato | Arg-Leu | 323 | 1.4 | 230 calc. | pH 9.2, 37 °C | Open record: leucine aminopeptidase LAP-A (wound-induced), Arg-Leu |
| leucine aminopeptidase LAP-A (wound-induced) | tomato | Gly-Gly | 181.0 | 11.2 | 16.2 calc. | pH 9.2, 37 °C | Open record: leucine aminopeptidase LAP-A (wound-induced), Gly-Gly |
| leucine aminopeptidase LAP-A (wound-induced) | tomato | Gly-Leu | 85.68 | 8.6 | 10 calc. | pH 9.2, 37 °C | Open record: leucine aminopeptidase LAP-A (wound-induced), Gly-Leu |
| leucine aminopeptidase LAP-A (wound-induced) | tomato | Leu-Glyexpressed in E. coli DS957 xerB::Tn5 (pQLapA-M) | 235.1 | 3.2 | 73 calc. | pH 9.2, 37 °C | Open record: leucine aminopeptidase LAP-A (wound-induced), Leu-Gly |
| leucine aminopeptidase LAP-A (wound-induced) | tomato | Leu-Glyuntagged mature LAP-A (LAP-A residues 54-571); FPLC-purified | 240.7 | 2.2 | 110 calc. | pH 9.2, 37 °C | Open record: leucine aminopeptidase LAP-A (wound-induced), Leu-Gly |
| leucine aminopeptidase LAP-A (wound-induced) | tomato | Leu-Gly-Gly | 232.6 | 1.9 | 120 calc. | pH 9.2, 37 °C | Open record: leucine aminopeptidase LAP-A (wound-induced), Leu-Gly-Gly |
| leucine aminopeptidase LAP-A (wound-induced) | tomato | Leu-Leu | 574.8 | 2.9 | 200 calc. | pH 9.2, 37 °C | Open record: leucine aminopeptidase LAP-A (wound-induced), Leu-Leu |