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Literature summary extracted from

  • Leite Junior, B.R.; Tribst, A.A.; Cristianini, M.
    High pressure homogenization of porcine pepsin protease effects on enzyme activity, stability, milk coagulation profile and gel development (2015), PLoS ONE, 10, e0125061 .
    View publication on PubMedView publication on EuropePMC

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 Sus scrofa

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.4.23.2 Ca2+ 0.01 mM used in assay conditions 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 casein + H2O
-
 Sus scrofa ?
-
 ?
3.4.23.2 additional information the enzyme has milk-clotting activity. Its unspecific proteolytic activity hydrolyses bonds with Phe, Tyr, Leu or Val residues favouring the formation of undesirable peptides Sus scrofa ?
-
 ?
3.4.23.2 skimmed milk + H2O
-
 Sus scrofa ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.4.23.2 Pepsina Suina TS commercial preparation Sus scrofa