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Literature summary for 3.4.21.4 extracted from
- 29 kDa trypsin from the pyloric ceca of Atlantic bonito (Sarda sarda): recovery and characterization (2007), J. Agric. Food Chem., 55, 4548-4553.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| 1-(L-trans-epoxysuccinyl-leucylamino)-4-guanidinobutane | 6.09% inhibition at 0.1 mM | Sarda sarda |  |
| EDTA | 6.85% inhibition at 2 mM | Sarda sarda | |
| additional information | notinhibited by pepstatin A | Sarda sarda | |
| N-p-tosyl-L-lysine chloromethyl ketone | complete inhibition at 5 mM | Sarda sarda | |
| N-tosyl-L-phenylalanine-chloromethyl ketone | 5.34% inhibition at 5 mM | Sarda sarda | |
| NaCl | exhibits a progressive decrease in activity with increasing NaCl concentration (0-30%) | Sarda sarda | |
| Phenylmethylsulfonylfluoride | 89.5% inhibition at 1 mM | Sarda sarda | |
| Soybean trypsin inhibitor | 84.2% inhibition at 1 mg/ml | Sarda sarda |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| Ca2+ | 2 mM, stabilizing effect | Sarda sarda | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 29000 | - |
SDS-PAGE | Sarda sarda |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Sarda sarda | - |
Atlantic bonito | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| ammonium sulfate fractionation, SBTI-Sepharose 4B column chromatography, and Sephadex G-75 gel filtration | Sarda sarda |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| pyloric cecum | - |
Sarda sarda | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| benzoyl-DL-arginine-p-nitroanilide + H2O | - |
Sarda sarda | benzoyl-DL-arginine + p-nitroaniline | - |
? | |
| benzyloxycarbonyl-Lys-thiobenzyl ester + H2O | - |
Sarda sarda | benzyloxycarbonyl-Lys + phenylmethanethiol | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 65 | - |
- |
Sarda sarda |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | 70 | stable to heat treatment up to 50°C, retains approximately 60% of its original activity after incubation at 60°C for 15 min, above 65°C the enzyme activity decreases sharply and is completely inactivated at 70°C | Sarda sarda |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 9 | - |
- |
Sarda sarda |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 7 | 12 | very unstable below pH 7 | Sarda sarda |
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Release 2023.1 (January 2023)
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