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Literature summary for 3.4.21.63 extracted from
- Enzymatic characteristics of a recombinant neutral protease I (rNpI) from Aspergillus oryzae expressed in Pichia pastoris (2012), J. Agric. Food Chem., 60, 12164-12169.
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | the enzyme is efficient in producing antihypertensive peptide IPP from beta-casein and a potential debittering agent. The high degree of hydrolysis of the enzyme to soybean protein (8.8%) and peanut protein (11.1%) compared to papain and alcalase makes it a good candidate in the processing of oil industry byproducts | Aspergillus oryzae |
Cloned(Commentary)
| Cloned (Comment) | Organism |
|---|---|
| recombinant expression of a truncated neutral protease I in Pichia pastoris with a high enzyme yield | Aspergillus oryzae |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Cu2+ | - |
Aspergillus oryzae |  |
| EDTA | - |
Aspergillus oryzae | |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| Zn2+ | the enzyme has a zinc-binding motif and is a gluzincin | Aspergillus oryzae | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus oryzae | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| additional information | the enzyme shows a high degree of hydrolysis with soybean protein (8.8%) and peanut protein (11.1%) compared to papain and alcalase | Aspergillus oryzae | ? | - |
? | |
| Oxidized insulin B-chain + H2O | eight cleavage sites of the enzyme in oxidized insulin B-chain are determined by mass spectrometry, and five of them have high hydrophobic amino acid affinity | Aspergillus oryzae | ? | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| neutral protease I | - |
Aspergillus oryzae |
| NpI | - |
Aspergillus oryzae |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 55 | - |
recombinant enzyme | Aspergillus oryzae |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
purified recombinant truncated neutral protease I, 120 min, over 90% activity remaining | Aspergillus oryzae |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 8 | - |
recombinant enzyme | Aspergillus oryzae |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 5 | 9 | purified recombinant truncated neutral protease I, stable at | Aspergillus oryzae |
General Information
| General Information | Comment | Organism |
|---|---|---|
| evolution | the enzyme belongs to the gluzincin family | Aspergillus oryzae |
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Release 2023.1 (January 2023)
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