1. Browse the Database
  2. View Redoxidase
Entry information : StPrx33 (poxMM)
Entry ID 1936
Creation 2006-12-27 (Christophe Dunand)
Last sequence changes 2006-12-27 (Christophe Dunand)
Sequence status complete
Reviewer reviewer name not stored
Last annotation changes 2006-12-27 (Christophe Dunand)
Peroxidase information: StPrx33 (poxMM)
Name (synonym) StPrx33 (poxMM)
Class Class III peroxidase    [Orthogroup: Prx010]
Taxonomy Eukaryota Viridiplantae Streptophyta Solanaceae Solanum
Organism Solanum tuberosum (Potato)    [TaxId: 4113 ]
Cellular localisation N/D
Tissue types Leaves
Roots
Inducers Cold stress
Drought
Heat shock stress
Salt stress
Repressor N/D
Best BLASTp hits
Perox score E-value StPrx33
start..stop		 S start..stop
LePrx44 629 0 1..319 1..320
LePrx51 625 0 1..319 1..319
LePrx13 624 0 1..319 1..319
NtPrx52-1A 600 0 4..319 3..318
Literature and cross-references StPrx33 (poxMM)
Literature Buell,C.R., Hart,A., Zismann,V., Karamycheva,S.A. and Baker,B. eneration of ESTs from abiotic stressed potato tissue. Unpublished (2003)

DNA sequence http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=Nucleotide&list_uids=115394159&dopt=GenBank
Protein sequence: StPrx33 (poxMM)
Sequence Properties
first value : protein
second value (mature protein)
Length (aa):   %s   319 (295)
PWM (Da):   %s   34950.41 (32296.0) Transmb domain:   %s   i7-24o
PI (pH):   %s   5.23 (4.95) Peptide Signal:   %s   cut: 25 range:25-319
Sequence
Send to BLAST
Send to Peroxiscan
*.........1 .........2 .........3 .........4 .........5 .........6 .........7 .........8 .........9 .........0 .........1 .........2
MASSYSLVFL HVLVIFSLAR MAFADLSDDF YDDICPQALP TIRRVVEDAV RQERRMGASL LRLHFHDCFV NGCDASILLD QTATIDSEKT SRANNNSARG FEVIDRIKSE VDKVCGRPVV  SCADILAVAA RDSVVALHGP TWEVELGRRD STTASRTTAN NDIPTPLMDL PALIDNFKKQ GLDEEDLVAL SGGHTLGFAQ CSTFRNRIYD ETNNIDSTFA SQRQANCPRS GGDSNLASLD 
PTPALFDSKY FSNLVSKKGL LHSDQALFSG GETDELVKTY STNLRTFSKD FAESMIKMGN IKPLTGNEGQ IRVDCRKVN 

Retrieve as FASTA  
Remarks Complete sequence from 4 ESTs and partial DNA.