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Results 1 - 10 of 61 > >>
EC Number
Substrates
Commentary Substrates
Organism
Products
Commentary (Products)
Reversibility
Gelatin + H2O
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Insulin B-chain + H2O
the enzyme cleaves most readily the carboxyl peptide bonds of those residues of the B-chain acylated by large hydrophobic residues - Val, Leu, or Phe, but not Tyr - and also the Arg22-Gly23 bond
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mechanism
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more
the interplay of electrostatic and binding interactions determine the active center chemistry and catalytic activity
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actinidain, from the juice of kiwi fruit, has no detrimental effect on either the motility of Trichuris muris or the nematode cuticle
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actinidin compared with type II or IV collagenase isolated from intact human umbilical vein endothelial cells, hepatocytes, and thymic epithelial cells with viability more than 90%
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digestibility of kiwifruit allergens, actinidin (Act d 1) and thaumatin-like protein (Act d 2), is assessed using an in vitro digestion system that approximates physiological conditions with respect to the passage of food through the stomach into the duodenum: Act d 1 precipitates in simulated gastric fluid at pH 2 and digestion of the aggregated protein proceeds slowly. The residual precipitate redissolves completely in simulated duodenal fluid at pH 6.5 and is partially digested. Act d 1 and Act d 2 display nearly unchanged IgE binding abilities
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the SDS–PAGE profile of cream milk treated with actinidin reveals that both caseins, whey proteins and MFGF proteins are sharply digested by the enzyme
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N-acetyl-L-Phe-Gly methyl ester + H2O
stopped-flow spectral analysis of increasing content of co-solvent acetonitrile on kinetics
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2-(acetamido)ethylene 2'-pyridyl disulfide + H2O
reactivity probe, analysis of temperature-dependence of reaction kinetics
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Results 1 - 10 of 61 > >>