
%0 Journal Article
%A Leblova, S 
%T Isolation and Partial Characterization of Alcohol Dehydrogenase From Broad Bean (<I>Vicia faba</I>)
%J Functional Plant Biology
%D 1974/12/01
%V 1
%N 4
%P 579-582
%K 
%R https://doi.org/10.1071/PP9740579
%U https://www.publish.csiro.au/paper/PP9740579 
%X Alcohol dehydrogenase isolated from broad bean was found to have a Km value of 1.0 &#215; 1.0 -2 M, a pH optimum of 8.7 and a molecular weight of  60 000 ± 5000. The enzyme lost 55 % of its activity after being heated at 55ºC, and was totally inactivated at 70&#176;C. Thermal stability of the enzyme was not enhanced by NAD+ or ethanol.    The substrate specificity of the enzyme is reported. Cysteine and mercaptoethanol activated the enzyme, whilep-chloromercuribenzoate, Cu2+, Hg2+, B4O72- -, Zn2+ and EDTA inhibited it. The influence of ethanol, acetaldehyde and growth substances on alcohol dehydrogenase activity in germinating broad bean seeds and plant tissues was also studied. 
