EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.4.21.25 | Protein + H2O | Cucumis melo | - |
? | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.4.21.25 | Cucumis melo | - |
L. var Prince | - |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.4.21.25 | additional information | - |
activity of the immobilized enzyme is 41% of that of the soluble enzyme | Cucumis melo |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.4.21.25 | casein + H2O | - |
Cucumis melo | ? | - |
? | |
3.4.21.25 | Protein + H2O | - |
Cucumis melo | ? | - |
? | |
3.4.21.25 | protein + H2O | - |
Cucumis melo | hydrolyzed protein | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.4.21.25 | 75 | - |
soluble enzyme | Cucumis melo |
3.4.21.25 | 85 | - |
immobilized enzyme | Cucumis melo |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.4.21.25 | 6 | 8 | soluble enzyme | Cucumis melo |
3.4.21.25 | 9 | - |
immobilized enzyme | Cucumis melo |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.4.21.25 | 3 | 11 | pH 3: below 5% of the maximal activity, pH 11: 15% of the maximal activity | Cucumis melo |
3.4.21.25 | 4 | 12 | pH 4: 50% of the maximal activity, pH 12: 10% of the maximal activity | Cucumis melo |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
3.4.21.25 | 11 | - |
1 h incubation at 60°C, the immobilized enzyme is more stable than the soluble, keeps 80% of the activity | Cucumis melo |