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Literature summary for 3.4.11.2 extracted from

  • Zhao, G.M.; Zhou, G.H.; Tian, W.; Xu, X.L.; Wang, Y.L.; Luo, X.
    Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham (2005), Meat Sci., 71, 612-619.
    View publication on PubMed

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
additional information Sus scrofa the enzyme activity in muscle decreases during Jinhua ham processing, e.g. salting, with increasing levels of free amino acids which is important for the ham flavor, overview ?
-
?

Organism

Organism UniProt Comment Textmining
Sus scrofa
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
skeletal muscle Jinhua ham, biceps Sus scrofa
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information the enzyme activity in muscle decreases during Jinhua ham processing, e.g. salting, with increasing levels of free amino acids which is important for the ham flavor, overview Sus scrofa ?
-
?

Synonyms

Synonyms Comment Organism
AAP
-
Sus scrofa
alanyl aminopeptidase
-
Sus scrofa