Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
Protein + H2O | Cucumis melo | - |
? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Cucumis melo | - |
L. var Prince | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
additional information | - |
activity of the immobilized enzyme is 41% of that of the soluble enzyme | Cucumis melo |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
casein + H2O | - |
Cucumis melo | ? | - |
? | |
Protein + H2O | - |
Cucumis melo | ? | - |
? | |
protein + H2O | - |
Cucumis melo | hydrolyzed protein | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
75 | - |
soluble enzyme | Cucumis melo |
85 | - |
immobilized enzyme | Cucumis melo |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
6 | 8 | soluble enzyme | Cucumis melo |
9 | - |
immobilized enzyme | Cucumis melo |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
3 | 11 | pH 3: below 5% of the maximal activity, pH 11: 15% of the maximal activity | Cucumis melo |
4 | 12 | pH 4: 50% of the maximal activity, pH 12: 10% of the maximal activity | Cucumis melo |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
11 | - |
1 h incubation at 60°C, the immobilized enzyme is more stable than the soluble, keeps 80% of the activity | Cucumis melo |