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Literature summary for 3.4.21.4 extracted from
- Purification and characterization of trypsin from the pyloric caeca of brownstripe red snapper (Lutjanus vitta) (2010), Food Chem., 120, 658-664.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| additional information | no or poor inhibition by N-tosyl-L-phenylalanine chloromethylketone, EDTA, 2-mercaptoethanol, pepstatin A, iodoacetic acid, and E-64 | Lutjanus vitta | |
| N-alpha-tosyl-L-lysine-chloromethylketone | complete inhibition at 5 mM | Lutjanus vitta |  |
| Soybean trypsin inhibitor | complete inhibition at 1 mg/ml | Lutjanus vitta |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 0.328 | - |
alpha-N-p-tosyl-L-arginine methyl ester | pH 8.5, 60°C | Lutjanus vitta | |
| 0.507 | - |
N-benzoyl-DL-arginine 4-nitroanilide | pH 8.5, 60°C | Lutjanus vitta | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 23000 | - |
native PAGE | Lutjanus vitta |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Lutjanus vitta | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| native enzyme 20fold from pyloric ceca by by ammonium sulfate precipitation, soybean trypsin inhibitor affinity and anion exchange chromatography to homogeneity | Lutjanus vitta |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| pyloric cecum | - |
Lutjanus vitta | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 434.7 | - |
purified enzyme, pH 8.5, 60°C | Lutjanus vitta |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| alpha-N-p-tosyl-L-arginine methyl ester + H2O | - |
Lutjanus vitta | alpha-N-p-tosyl-L-arginine + methanol | - |
? | |
| N-benzoyl-DL-arginine 4-nitroanilide + H2O | - |
Lutjanus vitta | N-benzoyl-DL-arginine + 4-nitroaniline | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| monomer | 1 * 23000, SDS-PAGE | Lutjanus vitta |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
- |
Lutjanus vitta |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 25 | 70 | activity range, profile, overview | Lutjanus vitta |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 25 | 55 | purified enzyme, completely stable | Lutjanus vitta |
Turnover Number [1/s]
| Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 4.71 | - |
N-benzoyl-DL-arginine 4-nitroanilide | pH 8.5, 60°C | Lutjanus vitta | |
| 112 | - |
alpha-N-p-tosyl-L-arginine methyl ester | pH 8.5, 60°C | Lutjanus vitta | |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 8.5 | - |
- |
Lutjanus vitta |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 5 | 11 | activity range, profile, overview | Lutjanus vitta |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 7 | 10 | purified enzyme, completely stable | Lutjanus vitta |
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