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3.4.22.2: papain

This is an abbreviated version!
For detailed information about papain, go to the full flat file.

Word Map on EC 3.4.22.2

Reaction

Hydrolysis of proteins with broad specificity for peptide bonds, but preference for an amino acid bearing a large hydrophobic side chain at the P2 position. Does not accept Val in P1' =

Synonyms

Adolph's Meat Tenderizer, arbuz, CpXCP5, EC 3.4.4.10, enzeco papain, papain, papain-like cysteine protease, papain-like protease, papaine, papaya peptidase I, papaya proteinase 1, Papaya proteinase I, papayotin, PLCP, PLpro, PPI, summetrin, velardon

ECTree

     3 Hydrolases
         3.4 Acting on peptide bonds (peptidases)
             3.4.22 Cysteine endopeptidases
                3.4.22.2 papain

Storage Stability

Storage Stability on EC 3.4.22.2 - papain

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STORAGE STABILITY
ORGANISM
UNIPROT
LITERATURE
-80°C, purified enzyme can be activated to at least 65% of its original activity after storage at -80°C for up to 3 months
23°C, pH 7.5, the enzyme immobilized on multi-walled carbon nanotubes loses about 20% of its activity after 40 days, the soluble enzyme loses about 40% of its activity after 20 days
25°C, model wine (pH 3.2, 12% ethanol), 7 days, papain from papaya latex retains 50% of activity and papain from ripe fruit retains 18% activity
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4°C, 60 days, the immobilized enzyme shows 20% loss of activity, the soluble enzyme shows 50% loss of activity
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4°C, pH 3.2, 530 h, about 90% loss of activity
4°C, pH 7.5, the enzyme immobilized on multi-walled carbon nanotubes is stable for 60 days, the soluble enzyme loses about 65% of its activity after 60 days
4°C, protein concentration 0.04 mM, 2 mM EDTA, pH 4.3, 3% loss of activity after 48 h, 10% loss of activity after 10 days
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4°C, several months, most stable in a reversibly inactivated form, e.g. mercuripapain
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after 15 days, free papain retains 31% of its initial activity,whereas the immobilized papain retains 40% of initial activity
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