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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 Range

pH Range on EC 3.4.22.2 - papain

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pH RANGE
ORGANISM
UNIPROT
COMMENTARY hide
LITERATURE
3.8 - 4.5
conditions for in vitro activation of the refolded propapain to mature papain are determined, the highest rates of activation are observed between pH 3.8 and 4.5, while the rates are greatly reduce at pH higher than 6
4 - 12
pH 4.0: about 55% of maximal activity, pH 12.0: about 45% of maximal activity, enzyme immobilized on multi-walled carbon nanotubes
4 - 8
-
-
4 - 9
pH 4.0: about 50% of maximal activity, pH 9.0: about 35% of maximal activity, soluble enzyme
5 - 10
-
pH profile of soluble and immobilized enzyme
5 - 8
-
pH 5.0: about 70% of maximal activity, pH 8.0: about 85% of maximal activity
6.2 - 7.4
-
10 min, 37°C
6.4 - 10.2
pH 6.4: about 85% of maximal activity, pH 10.2: about 70% of maximal activity
6.4 - 9.4
pH 6.4: about 85% of maximal activity, pH 9.4: about 50% of maximal activity