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Literature summary extracted from

  • Khan, R.H.; Rasheedi, S.; Haq, S.K.
    Effect of pH, temperature and alcohols on the stability of glycosylated and deglycosylated stem bromelain (2003), J. Biosci., 28, 709-714.
    View publication on PubMed

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.4.22.32 protein + H2O Ananas comosus
-
 peptides
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.4.22.32 Ananas comosus
-
 purified enzyme
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.4.22.32 glycoprotein glycosylation stabilizes the enzyme, enzyme contains a single hetero-oligosaccharide unit per molecule, deglycosylated enzyme shows decreased activity Ananas comosus

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.4.22.32 stem
-
 Ananas comosus
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.4.22.32 additional information
-
 activity of glycosylated and deglycosylated enzyme at different temperatures and pH 7.0, and at different pH-values and 37°C Ananas comosus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.22.32 casein + H2O
-
 Ananas comosus ?
-
 ?
3.4.22.32 protein + H2O
-
 Ananas comosus peptides
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.4.22.32 37
-
 assay at Ananas comosus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.22.32 6
-
-
 Ananas comosus

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.4.22.32 4 8
-
 Ananas comosus