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Literature summary for 3.4.21.1 extracted from
- Glycation improves the thermostability of trypsin and chymotrypsin (2008), Biotechnol. Bioeng., 101, 452-459.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Bos taurus | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| pancreas | - |
Bos taurus | - |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| alpha-chymotrypsin | - |
Bos taurus |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 25 | - |
- |
Bos taurus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| additional information | - |
native bovine chymotrypsin rapidly loses activity when incubated at 55°C. Glycosylated chymotrypsin has greatly increased thermostability compared to the native enzyme, after incubation at 50°C and pH 8.0, glycosylated bovine chymotrypsin retains 45% of its original activity and the native enzyme is inactivated | Bos taurus |
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Release 2023.1 (January 2023)
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