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Literature summary extracted from

  • Song, L.; Chen, Y.; Du, Y.; Wang, X.; Guo, X.; Dong, J.; Xiao, D.
    Saccharomyces cerevisiae proteinase A excretion and wine making (2017), World J. Microbiol. Biotechnol., 33, 210 .
    View publication on PubMed

Application

EC Number Application Comment Organism
3.4.23.25 food industry the enzyme significantly affects the safety and quality of alcoholic drinks, especially the foam stability of beer Saccharomyces cerevisiae

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.4.23.25 1,2-epoxy-3-(4-nitrophenoxy) propane
-
 Saccharomyces cerevisiae
3.4.23.25 Diazoacetyl-DL-norleucine methyl ester
-
 Saccharomyces cerevisiae

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.4.23.25 cell surface
-
 Saccharomyces cerevisiae 9986
-
3.4.23.25 vacuole
-
 Saccharomyces cerevisiae 5773
-

Organism

EC Number Organism UniProt Comment Textmining
3.4.23.25 Saccharomyces cerevisiae
-
-
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.4.23.25 glycoprotein
-
 Saccharomyces cerevisiae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.23.25 Hemoglobin + H2O
-
 Saccharomyces cerevisiae ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.4.23.25 ? x * 52000, proenzyme, SDS-PAGE Saccharomyces cerevisiae
3.4.23.25 ? x * 42000, mature enzyme, SDS-PAGE Saccharomyces cerevisiae

Synonyms

EC Number Synonyms Comment Organism
3.4.23.25 Pep4
-
 Saccharomyces cerevisiae
3.4.23.25 PRA
-
 Saccharomyces cerevisiae
3.4.23.25 Proteinase A
-
 Saccharomyces cerevisiae

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.4.23.25 25 45 the enzyme is stable at temperatures lower than 45°C and pH 5.5 and at 25°C and pH of 5.0-6.0 Saccharomyces cerevisiae