Literature summary extracted from

Zhao, G.M.; Zhou, G.H.; Tian, W.; Xu, X.L.; Wang, Y.L.; Luo, X.
Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham (2005), Meat Sci., 71, 612-619.

Natural Substrates/ Products (Substrates)

EC Number	Natural Substrates	Organism	Comment (Nat. Sub.)	Natural Products	Comment (Nat. Pro.)	Rev.	Reac.
3.4.11.2	additional information	Sus scrofa	the enzyme activity in muscle decreases during Jinhua ham processing, e.g. salting, with increasing levels of free amino acids which is important for the ham flavor, overview	?	-	?

Organism

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

Source Tissue

EC Number	Source Tissue	Comment	Organism	Textmining
3.4.11.2	skeletal muscle	Jinhua ham, biceps	Sus scrofa	-

Substrates and Products (Substrate)

EC Number	Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
3.4.11.2	additional information	the enzyme activity in muscle decreases during Jinhua ham processing, e.g. salting, with increasing levels of free amino acids which is important for the ham flavor, overview	Sus scrofa	?	-	?

Synonyms

EC Number	Synonyms	Comment	Organism
3.4.11.2	AAP	-	Sus scrofa
3.4.11.2	alanyl aminopeptidase	-	Sus scrofa

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Release 2023.1 (January 2023)