General Stability | Organism |
---|---|
the pH and temperature stabilities of the enzyme are increased when chitooligosaccharides are linked to the polypeptide chains of the enzyme | Sus scrofa |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Sus scrofa | - |
- |
- |
Purification (Comment) | Organism |
---|---|
Sephadex G-100 gel filtration | Sus scrofa |
Storage Stability | Organism |
---|---|
25°C, purified enzyme in 0.05 M NaAc-HAc buffer (pH 3.6), 4 days, complete loss of activity | Sus scrofa |
4°C, purified enzyme in 0.05 M NaAc-HAc buffer (pH 3.6), 4 days, complete loss of activity | Sus scrofa |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
casein + H2O | - |
Sus scrofa | L-tyrosine + ? | - |
? |
Subunits | Comment | Organism |
---|---|---|
monomer | 1 * 38680, calculated from amino acid sequence | Sus scrofa |
Synonyms | Comment | Organism |
---|---|---|
pepsin | - |
Sus scrofa |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
57 | - |
- |
Sus scrofa |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
60 | - |
after being incubated at 60°C and 65°C for 1 h, the residual activities of the enzyme are 26.6% and 14.74%, respectively | Sus scrofa |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
1.5 | 2 | - |
Sus scrofa |