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Literature summary for 3.4.22.2 extracted from

  • Alpay, P.; Uygun, D.
    Usage of immobilized papain for enzymatic hydrolysis of proteins (2015), J. Mol. Catal. B, 111, 56-63.
No PubMed abstract available
Search for more literature for 3.4.22.2

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
 additional information Km (casein) for immobilized papain is lower than for free papain Carica papaya

Organism

Organism UniProt Comment Textmining
Carica papaya
-
-
-

Storage Stability

Storage Stability Organism
after 15 days, free papain retains 31% of its initial activity,whereas the immobilized papain retains 40% of initial activity Carica papaya

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
casein + H2O
-
 Carica papaya ?
-
 ?

Synonyms

Synonyms Comment Organism
papain
-
 Carica papaya

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
20
-
 assay at Carica papaya
75
-
 optimal temperature for both free an immobilzed papain Carica papaya

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
75
-
 free enzyme loses 75% of its activity after 300 min incubation at 75°C Carica papaya
75
-
 immobilized enzyme loses 66% of its activity after 300 min incubation at 75°C Carica papaya

Turnover Number [1/s]

Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
additional information
-
 additional information kcat (casein) for immobilized papain is much lower than for free papain Carica papaya

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6
-
 optimal pH for free papain Carica papaya
7
-
 optimal pH for immobilized papain Carica papaya
7.5
-
 assay at Carica papaya