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Literature summary extracted from
- High pressure homogenization of porcine pepsin protease: effects on enzyme activity, stability, milk coagulation profile and gel development (2015), PLoS ONE, 10, e0125061.
General Stability
| EC Number | General Stability | Organism |
|---|---|---|
| 3.4.23.2 | high pressure homogenization increases the milk-clotting activity of the enzyme processed at 150 MPa, being 15% higher than the milk-clotting activity of non-processed samples after 60 days of storage | Sus scrofa |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.23.2 | Sus scrofa | - |
- |
- |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.4.23.2 | stomach | - |
Sus scrofa | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.23.2 | skim milk + H2O | - |
Sus scrofa | ? | - |
? |  |
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Release 2023.1 (January 2023)
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