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Literature summary extracted from
- Kinetic analysis of the digestion of bovine type I collagen telopeptides with porcine pepsin (2016), J. Food Sci., 81, C27-C34 .
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.23.1 | Sus scrofa | - |
- |
- |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.23.1 | bovine type I collagen + H2O | pepsin cleaves type I collagen at various sites in the N-terminal and in the C-terminal telopeptides | Sus scrofa | ? | - |
? |  |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.4.23.1 | pepsin | - |
Sus scrofa |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.23.1 | 30 | 40 | temperature optimum for selective digestion of collagen telopeptides | Sus scrofa |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.23.1 | 30 | 65 | the enzyme activity is stable at 30-65°C | Sus scrofa |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.23.1 | 2.1 | 4.5 | pH optimum for selective digestion of collagen telopeptides | Sus scrofa |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.23.1 | 2.1 | 4.5 | the enzyme activity is stable at pH 2.1-4.5 | Sus scrofa |
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Release 2023.1 (January 2023)
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