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Literature summary for 3.4.22.2 extracted from

  • Skelton, G.S.
    Papaya proteinases. I. Temperature-and pH-stability curves (1968), Enzymologia, 35, 270-274.
    View publication on PubMed

Organism

Organism UniProt Comment Textmining
Carica papaya
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
casein + H2O
-
Carica papaya ?
-
?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
40
-
-
Carica papaya

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
25 70 25°C: about 65% of maximal activity, 70°C: about 60% of maximal acticity Carica papaya

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
25
-
pH 7.0, 1 h, 49.8% loss of activity Carica papaya
40
-
pH 7.0, 1 h, 24.9% loss of activity Carica papaya
60
-
pH 7.0, 1 h, 33.6% loss of activity Carica papaya
70
-
pH 7.0, 1 h, 53.9% loss of activity Carica papaya
80
-
pH 7.0, 1 h, 81.9% loss of activity Carica papaya
90
-
pH 7.0, 1 h, 95.3% loss of activity Carica papaya

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6 6.5
-
Carica papaya

pH Range

pH Minimum pH Maximum Comment Organism
5 8 pH 5.0: about 70% of maximal activity, pH 8.0: about 85% of maximal activity Carica papaya