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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 Stability

pH Stability on EC 3.4.22.2 - papain

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pH STABILITY
ORGANISM
UNIPROT
COMMENTARY hide
LITERATURE
1 - 2
10
-
residual activity: 20% free papain, 50% immobilized papain
733073
2 - 7
-
25°C, stable at pH 7.0, acid unfolding at pH 2.0
667306
4
-
rapid and irreversible inactivation, at elevated temperatures
95663
4 - 10
6 - 11
the native enzyme rapidly decreases to the relative activity of 70%
695700
7
-
native papain loses its activity gradually above pH 7.0
681479
7 - 10