Literature summary for 3.4.23.1 extracted from

Norris, E.R.; Mathies, J.C.
Preparation, properties, and crystallization of tuna pepsin (1953), J. Biol. Chem., 204, 673-680.

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Crystallization (Commentary)

Crystallization (Comment)	Organism
-	Scombridae gen. sp.

Organism

Organism	UniProt	Comment	Textmining
Scombridae gen. sp.	-	-	-

pH Optimum

pH Optimum Minimum	pH Optimum Maximum	Comment	Organism
2.5	-	hemoglobin	Scombridae gen. sp.
2.5	-	in absence of salt 2 optima	Scombridae gen. sp.

pH Stability

pH Stability	pH Stability Maximum	Comment	Organism
additional information	-	-	Scombridae gen. sp.
2.2	5.9	45°C, pH 2.16: 7% loss of activity after 40 min, pH 5.93: 12% loss of activity after 40 min	Scombridae gen. sp.
7	-	complete loss of activity after 40 min	Scombridae gen. sp.

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Release 2023.1 (January 2023)