General Stability | Organism |
---|---|
Casein stabilizes against heat inactivation | Ananas comosus |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | casein: Km 0.1% | Ananas comosus |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Ananas comosus | - |
- |
- |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
stem | - |
Ananas comosus | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
casein + H2O | - |
Ananas comosus | hydrolyzed casein | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
62.5 | - |
- |
Ananas comosus |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
additional information | - |
casein stabilizes against heat inactivation | Ananas comosus |
40 | - |
unstable above, crude enzyme extract | Ananas comosus |
45 | - |
stable up to in presence of casein | Ananas comosus |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7.5 | - |
- |
Ananas comosus |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
5.6 | 9 | stable | Ananas comosus |