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Literature summary extracted from
- Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (Priacanthus macracanthus) surimi gel paste (2010), J. Sci. Food Agric., 90, 370-375.
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.4.22.15 | E-64 | i.e. L-trans-epoxy-succinyl-leucylamido-(4-guanidino)-butane | Priacanthus macracanthus |  |
| 3.4.22.15 | leupeptin | - |
Priacanthus macracanthus | |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.22.15 | actomyosin + H2O | Priacanthus macracanthus | endogenous cathepsin L of red bulleye surimi participates in gel disintegration during kamaboko processing by degrading the myosin heavy chain of actomyosin and consequently hindering the gelation of red bulleye surimi | ? | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.22.15 | Priacanthus macracanthus | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.4.22.15 | partial purification by gel filtration | Priacanthus macracanthus |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.22.15 | actomyosin + H2O | endogenous cathepsin L of red bulleye surimi participates in gel disintegration during kamaboko processing by degrading the myosin heavy chain of actomyosin and consequently hindering the gelation of red bulleye surimi | Priacanthus macracanthus | ? | - |
? | |
| 3.4.22.15 | benzyloxycarbonyl-L-Phe-L-Arg-7-amido-4-methylcoumarin + H2O | - |
Priacanthus macracanthus | benzyloxycarbonyl-L-Phe-L-Arg + 7-amino-4-methylcoumarin | - |
? | |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.15 | 5 | - |
- |
Priacanthus macracanthus |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.15 | 7 | - |
at 50°C, the enzyme remains stable at pH 7.0 | Priacanthus macracanthus |
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Release 2023.1 (January 2023)
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