EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.4.11.1 | Sus scrofa | - |
- |
- |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.4.11.1 | biceps femoris | muscle LAP maintains LAP activitity all through Jinhua ham processing. Muscle LAP may play the most important role in generating free amino acids during the processing of Jinhua ham | Sus scrofa | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.4.11.1 | Leu-7-amido-4-methylcoumarin + H2O | - |
Sus scrofa | Leu + 7-amino-4-methylcoumarin | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.4.11.1 | LAP | - |
Sus scrofa |