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Literature summary extracted from

  • Emi, S.; Myers, D.V.; Iacobucci, G.A.
    Purification and properties of the thermostable acid protease of Penicillium duponti (1976), Biochemistry, 15, 842-848.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.4.23.20 alpha-Diazo-p-bromoacetophenone in presence of Cu2+ Penicillium duponti
3.4.23.20 Diazoacetyl DL-norleucine methyl ester in presence of Cu2+ Penicillium duponti
3.4.23.20 Diazoacetylglycine ethyl ester in presence of Cu2+ Penicillium duponti
3.4.23.20 additional information p-bromophenacylbromide Penicillium duponti
3.4.23.20 Specific pepsin inhibitor produced by Streptomyces naniwaensis
-
 Penicillium duponti

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.4.23.20 41590
-
 Penicillium duponti, calculated from amino acid composition Penicillium duponti

Organism

EC Number Organism UniProt Comment Textmining
3.4.23.20 Penicillium duponti
-
 K 1014
-
3.4.23.20 Penicillium duponti K 1014
-
 K 1014
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.4.23.20 glycoprotein contains 4.33% carbohydrate expressed as glucose Penicillium duponti

Purification (Commentary)

EC Number Purification (Comment) Organism
3.4.23.20
-
 Penicillium duponti

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.4.23.20 additional information
-
-
 Penicillium duponti

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.23.20 Egg albumin + H2O best substrate, 30% of the peptide bonds are split after 48 h, at 37øC, pH 3.0 Penicillium duponti ?
-
 ?
3.4.23.20 Egg albumin + H2O best substrate, 30% of the peptide bonds are split after 48 h, at 37øC, pH 3.0 Penicillium duponti K 1014 ?
-
 ?
3.4.23.20 Hemoglobin + H2O best substrate, 30% of the peptide bonds are split after 48 h, at 37øC, pH 3.0 Penicillium duponti ?
-
 ?
3.4.23.20 Hemoglobin + H2O best substrate, 30% of the peptide bonds are split after 48 h, at 37øC, pH 3.0 Penicillium duponti K 1014 ?
-
 ?
3.4.23.20 Milk casein + H2O
-
 Penicillium duponti ?
-
 ?
3.4.23.20 Milk casein + H2O
-
 Penicillium duponti K 1014 ?
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.4.23.20 60
-
 at pH 2.5, 10 min incubation Penicillium duponti
3.4.23.20 75
-
 at pH 3.7, 10 min incubation Penicillium duponti

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.4.23.20 30
-
 pH 2.5-6.5, 24 h, stable Penicillium duponti
3.4.23.20 60
-
 pH 3.5-5.5, 1 h, stable Penicillium duponti

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.23.20 2.5
-
 milk casein Penicillium duponti
3.4.23.20 3 3.5 hemoglobin, egg albumin Penicillium duponti

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.4.23.20 2.5
-
 65°C, complete loss of activity after 15 min, 60°C, complete loss of activity after 60 min Penicillium duponti
3.4.23.20 2.5 6.5 30°C, 24 h, stable Penicillium duponti
3.4.23.20 3.5 5.5 60°C, 1 h, stable Penicillium duponti
3.4.23.20 4.5
-
 at 65°C, stable for 15 min, at 60°C, stable for 60 min Penicillium duponti