Tissue abundance and characterization of two purified proteins with allantoinase activity from French bean (Phaseolus vulgaris).

@article{Raso2007TissueAA,
  title={Tissue abundance and characterization of two purified proteins with allantoinase activity from French bean (Phaseolus vulgaris).},
  author={Mar{\'i}a Jos{\'e} Raso and M. Pineda and P. Piedras},
  journal={Physiologia plantarum},
  year={2007},
  volume={131 3},
  pages={
          355-66
        }
}
Allantoinase (allantoin amidohydrolase, EC 3.5.2.5) catalyses the hydrolysis of allantoin to allantoic acid, a key reaction in the biosynthesis and degradation of ureides. This activity was determined in different tissues of French bean plants (Phaseolus vulgaris L.) which were grown under nitrogen-fixing conditions. Allantoinase activity was detected in all tissues analysed, but the highest levels of specific activity were found in developing fruits, from which allantoinase has been purified… Expand
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