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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

Temperature Range

Temperature Range on EC 3.4.22.2 - papain

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TEMPERATURE RANGE
ORGANISM
UNIPROT
COMMENTARY hide
LITERATURE
20 - 90
-
temperature profile of soluble and immobilized enzyme
25 - 70
25 - 90
25°C: about 50% of maximal activity, 90°C: about 70% of maximal activity, papain immobilized on hybrid nanoflowers
30 - 70
30°C: about 65% of maximal activity, 70°C: about 80% of maximal activity, soluble enzyme
30 - 80
30°C: about 40% of maximal activity, 80°C: about 80% of maximal activity, enzyme immobilized on multi-walled carbon nanotubes
4 - 30
-
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50 - 100
-
50°C: about 35% of maximal activity, 100°C: about 95% of maximal activity, immobilized enzyme
60 - 80
the activity of immobilized unmodified papain and immobilized benzenetricarboxylic papain are increased stably over a period of 60 to 80°C without significant change
80
-
no hydrolysis at all at temperatures higher than 80°C
additional information
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