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Literature summary for 3.4.22.67 extracted from

  • Adulyatham, P.; Owusu-Apenten, R.
    Stabilization and partial purification of a protease from ginger rhizome (Zingiber offinale Roscoe) (2005), J. Food Sci., 70, C231-C234.
    View publication on PubMed
Search for more literature for 3.4.22.67

Application

Application Comment Organism
nutrition meat tenderizing agent, stability of the enzyme can be greatly improved, increasing its attractiveness as a commercial product Zingiber officinale

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
34800
-
 SDS-PAGE Zingiber officinale

Organism

Organism UniProt Comment Textmining
Zingiber officinale
-
-
-

Purification (Commentary)

Purification (Comment) Organism
partially purified 252fold with a recovery of 61%, ion exchange chromatography Zingiber officinale

Source Tissue

Source Tissue Comment Organism Textmining
rhizome
-
 Zingiber officinale
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
azocasein + H2O
-
 Zingiber officinale ?
-
 ?

Synonyms

Synonyms Comment Organism
ginger protease
-
 Zingiber officinale
zingibain
-
 Zingiber officinale

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
5
-
 half-life of 2.1 d decreasing to 20 min at 30°C, addition of ascorbate increases the half-time to 20 d, acetone powder preperations from ginger yielded a half-time of 18 months Zingiber officinale

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6 7
-
 Zingiber officinale

pH Range

pH Minimum pH Maximum Comment Organism
6 8
-
 Zingiber officinale