Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary extracted from

  • Sentrandreu, M.A.; Toldra, F.
    Biochemical properties of dipeptidyl peptidase III purified from porcine skeletal muscle. (1998), J. Agric. Food Chem., 46, 3977-3984.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.4.14.4 3,4-dichloroisocoumarin
-
 Sus scrofa
3.4.14.4 5,5'-dithiobis(2-nitrobenzoate)
-
 Sus scrofa
3.4.14.4 Cd2+
-
 Sus scrofa
3.4.14.4 Cu2+
-
 Sus scrofa
3.4.14.4 Hg2+
-
 Sus scrofa
3.4.14.4 p-chloromercuribenzoate
-
 Sus scrofa
3.4.14.4 Tyr-Tyr
-
 Sus scrofa
3.4.14.4 Zn2+
-
 Sus scrofa

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.4.14.4 Co2+ increase of activity Sus scrofa

Organism

EC Number Organism UniProt Comment Textmining
3.4.14.4 Sus scrofa
-
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.4.14.4 brain
-
 Sus scrofa
-
3.4.14.4 skeletal muscle
-
 Sus scrofa
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.4.14.4 1.6
-
-
 Sus scrofa

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.14.4 Leu-enkephalin + H2O
-
 Sus scrofa Tyr-Gly + Gly-Phe-Leu
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.4.14.4 40
-
-
 Sus scrofa

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.4.14.4 55
-
 complete inactivation Sus scrofa

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.14.4 8
-
-
 Sus scrofa