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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

pH Optimum

pH Optimum on EC 3.4.22.2 - papain

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pH OPTIMUM
ORGANISM
UNIPROT
COMMENTARY hide
LITERATURE
3.2
-
assay at
3.5
-
depolymerization of chitosan
6 - 6.5
-
-
6.2
-
assay at
6.3
-
20°C
6.4
-
assay at
6.6
assay at
6.9
-
optimal pH free papain
7.1
-
The effect of initial pH and temperature on adsorption capacity for papain on the chitosan-coated nylon composite membranes in Tris-HCl buffer is tested, an optimum point of maximum adsorption capacity obtained as 26.61 mg/g at 39°C, pH 7.05 by fixing 8 mg/ml initial papain concentration. Adsorption capacity of papain increases from 26.61 to 27.85 mg/g when the papain concentration increases from 8 to 11 mg/ml.
8.2
-
hydrolysis of alpha-N-benzoyl-L-Arg ethyl ester, immobilized enzyme
9.5
-
hydrolysis of benzyloxycarbonyl-Ala methyl ester
additional information