Literature summary extracted from

Gotoh, T.; Kikuchi, K.; Kagaya, A.; Inoue, S.
Direct production of L-ornithine from casein by commercial digestive enzymes and in situ activated arginase (2010), Bioprocess Biosyst. Eng., 33, 773-777.

Application

EC Number	Application	Comment	Organism
3.5.3.1	food industry	when milk casein is hydrolyzed at 37°C by using commercial digestive enzymes, pancreatin F and protease A, a significant accumulation of L-ornithine in the hydrolysate and the simultaneous disappearance of L-arginine is noted. Transient but distinct arginase activity, which is sufficiently high for L-ornithine production, is detected in the hydrolysate for a certain period during casein hydrolysis. Findings suggest that an inactive precursor of arginase is contaminated in pancreatin F and is proteolytically activated during the incubation	Sus scrofa

Organism

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

Source Tissue

EC Number	Source Tissue	Comment	Organism	Textmining
3.5.3.1	commercial preparation	-	Sus scrofa	-
3.5.3.1	pancreas	-	Sus scrofa	-

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Release 2023.1 (January 2023)