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Literature summary extracted from
- Generation of antibacterial peptides from crude cheese whey using pepsin and rennet enzymes at various pH conditions (2019), J. Sci. Food Agric., 99, 555-563 .
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.4.23.1 | food industry | the porcine pepsin digests of cheese whey at a specific acidic pH have the potential to be used as natural food preservatives due to the presence of the three peptides with antibacterial activity against Bacillus subtilis (lactoferrin f(20-30) and beta-lactoglobulin f(14-22)) and Escherichia coli (beta-lactoglobulin f(82-103)) | Sus scrofa |
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 | crude cheese whey + H2O | the porcine pepsin digests of crude cheese whey lead the production of the three peptides with antibacterial activity against Bacillus subtilis (lactoferrin f(20-30) and beta-lactoglobulin f(14-22)) and Escherichia coli (beta-lactoglobulin f(82-103)) | Sus scrofa | lactoferrin f(20-30) + beta-lactoglobulin f(14-22) + beta-lactoglobulin f(92-103) + ? | - |
? |  |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.4.23.1 | pepsin | - |
Sus scrofa |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.23.1 | 2.5 | - |
- |
Sus scrofa |
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Release 2023.1 (January 2023)
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