3.4.21.25: cucumisin
This is an abbreviated version!
For detailed information about cucumisin, go to the full flat file.
Word Map on EC 3.4.21.25
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3.4.21.25
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melon
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subtilisin
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subtilisin-like
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sarcocarp
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prince
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merrill
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serping1
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subtilase
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beta-conglycinin
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nutrition
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food industry
-
analysis
- 3.4.21.25
- melon
- subtilisin
-
subtilisin-like
- sarcocarp
-
prince
-
merrill
-
serping1
-
subtilase
- beta-conglycinin
- nutrition
- food industry
- analysis
Reaction
hydrolysis of proteins with broad specificity =
Synonyms
Cuc m 1, cucumisin, cucumisin homologue, More, protC1, protease C1, religiosin C, soybean protease C1
ECTree
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Temperature Stability
Temperature Stability on EC 3.4.21.25 - cucumisin
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20 - 50
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the enzyme remains stable for 2 h at 20-50°C. After 2 h at 60, 70, 80, and 90°C, the enzyme shows about 80%, 68%, 15% and 5% residual activity, respectively. The enzyme shows half-lives of 123, 104, 87, 64 and 32 min at 35°C, 40°C, 45°C, 50°C, and 55°C, respectively
20 - 60
20 - 70
72
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inactivated after 20 min, ethylene glycol does not stablize, glycerol is effective to some extent
90
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both, the 67000 Da and the 54000 Da enzyme were completely inactivated after 10 min above
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between 20°C and 65°C for 1 h more than 90% activity, 2.5fold and 5fold higher stability at 70°C compared to the activities at 37°C and 20°C, respectively, activity rapidly decreases at temperatures higher than 80°C
20 - 70
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the enzyme shows more than 90% activity up to 60°C for 30 min. 87% of activity is observed at 70°C when incubated for 30 min