Inhibitors | Comment | Organism | Structure |
---|---|---|---|
diisopropyl fluorophosphate | completely inactivated by incubation with 0.5 mM for 20 min | Cucumis melo | |
HgCl2 | 37% inhibition at a concentration of 0.5 mM | Cucumis melo | |
additional information | no effect: iodoacetamide, EDTA, PCMB, beta-mercaptoethanol, cysteine, soybean trypsin inhibitor, N-tosyl-L-lysine chloromethyl ketone and N-tosyl-L-phenylalanine chloromethyl ketone | Cucumis melo | |
PMSF | 45% inhibition at a concentration of 0.5 mM | Cucumis melo |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
additional information | not affected by CaCl2, CdCl2, MnSO4, CoSO4 and ZnSO4 | Cucumis melo |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
51000 | - |
49000 Da by SDS-PAGE, consists of 475 amino acid residues and at least 7 mol of hexose, gel filtration | Cucumis melo |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
Protein + H2O | Cucumis melo | - |
? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Cucumis melo | - |
- |
- |
Posttranslational Modification | Comment | Organism |
---|---|---|
side-chain modification | glycoprotein, contains 2.4% neutral hexose, 7 mol hexose per mol of enzyme | Cucumis melo |
Purification (Comment) | Organism |
---|---|
purified to homogeneity | Cucumis melo |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit | - |
Cucumis melo | - |
sarcocarp | - |
Cucumis melo | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
benzyloxycarbonyl-Glu-Phe + H2O | weakly hydrolyzed | Cucumis melo | benzyloxycarbonyl-Glu + Phe | - |
? | |
Benzyloxycarbonyl-Glu-Tyr + H2O | weakly hydrolyzed | Cucumis melo | Benzyloxycarbonyl-Glu + Tyr | - |
? | |
casein + H2O | - |
Cucumis melo | ? | - |
? | |
Insulin B-chain + H2O | wide specificity in hydrolysis of reduced and carboxymethylated insulin B-chain, the carboxyl side of bonds containing acidic amino acid residues such as CM-cysteine and glutamic acid is appreciably cleaved by the enzyme | Cucumis melo | ? | - |
? | |
additional information | no hydrolysis of acetyl-L-tyrosine ethyl ester, benzoyl-L-arginine ethyl ester, benzoyl-L-arginine-p-nitroanilide, benzoyl-L-tyrosine-p-nitroanilide, glutathione, glycyl-L-leucine, Gly-Gly-Gly and Leu-Gly-Gly | Cucumis melo | ? | - |
? | |
Protein + H2O | - |
Cucumis melo | ? | - |
? | |
protein + H2O | - |
Cucumis melo | hydrolyzed protein | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
70 | - |
at pH 7.1 | Cucumis melo |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
30 | 90 | 30°C: 15% of the maximal activity, 90°C: 25% of the maximal activity | Cucumis melo |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
20 | 60 | stable up to 60°C | Cucumis melo |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
10 | - |
- |
Cucumis melo |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
5.8 | 11 | pH 5.8: less than 15% of the maximal activity, pH 11: 80% of the maximal activity | Cucumis melo |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
7 | 10 | most stable between pH 7 and pH 10, after 1 h incubation at 60°C | Cucumis melo |
8 | 11 | most stable between pH 8 and pH 11, after 2 h incubation at 25°C | Cucumis melo |