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Literature summary extracted from
- Influence of early pH decline on calpain activity in porcine muscle (2010), Meat Sci., 85, 110-114.
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.22.52 | Sus scrofa | - |
- |
- |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.4.22.52 | muscle | - |
Sus scrofa | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.22.52 | casein + H2O | - |
Sus scrofa | ? | - |
? |  |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.4.22.52 | mu-calpain | - |
Sus scrofa |
Expression
| EC Number | Organism | Comment | Expression |
|---|---|---|---|
| 3.4.22.52 | Sus scrofa | at 24 h postmortem the activity of the native mu-calpain decreases. A faster decrease in pH results in reduced level of mu-calpain activity and increased autolysis of the enzyme | down |
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Release 2023.1 (January 2023)
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