Literature summary for 3.4.11.5 extracted from

Wang, K.; Tian, Y.; Zhou, N.; Liu, D.; Zhang, D.
Studies on fermentation optimization, stability and application of prolyl aminopeptidase from Bacillus subtilis (2018), Process Biochem., 74, 10-20 .

No PubMed abstract available

Application

Application	Comment	Organism
food industry	Aspergillus oryzae enzyme PAP together with alkaline protease and leucine aminopeptidase is used to hydrolyze rice protein. The amount of hydrophobic amino acids is significantly increased, which contributes to a reduction in the bitterness	Aspergillus oryzae

Cloned(Commentary)

Cloned (Comment)	Organism
gene pap, recombinant expression of His-tagged Pap in Bacillus subtilis strain WB600, for cell culture, batch fermentation conditions, including the agitation speed, pH and temperature, are systematically optimized based on a kinetic analysis, method optimization, overview. The yield of PAP reaches 174.8 U/ml under the optimized conditions, which is 1.66 times higher than that of the original production	Aspergillus oryzae

Cloned (Comment)

Organism

gene pap, recombinant expression of His-tagged Pap in Bacillus subtilis strain WB600, for cell culture, batch fermentation conditions, including the agitation speed, pH and temperature, are systematically optimized based on a kinetic analysis, method optimization, overview. The yield of PAP reaches 174.8 U/ml under the optimized conditions, which is 1.66 times higher than that of the original production

Aspergillus oryzae

Protein Variants

Protein Variants	Comment	Organism
additional information	recombinant expression of enzyme Pap in Bacillus subtilis strain WB600. For cell culture, batch fermentation conditions, including the agitation speed, pH and temperature, are systematically optimized based on a kinetic analysis, fermentation kinetics, method optimization, overview. The yield of PAP reaches 174.8 U/ml under the optimized conditions, which is 1.66 times higher than that of the original production. The structure and storage stability of the lyophilized enzyme are significantly increased when protectants are added, and PAP together with alkaline protease and leucine aminopeptidase is used to hydrolyze rice protein. The amount of hydrophobic amino acids is significantly increased, which contributes to a reduction in the bitterness	Aspergillus oryzae

Natural Substrates/ Products (Substrates)

Natural Substrates	Organism	Comment (Nat. Sub.)	Natural Products	Comment (Nat. Pro.)	Rev.	Reac.
additional information	Aspergillus oryzae	hydrolysis of reice protein by wild-type and mutant enzymes	?	-	?
additional information	Aspergillus oryzae JN-412	hydrolysis of reice protein by wild-type and mutant enzymes	?	-	?

Organism

Organism	UniProt	Comment	Textmining
Aspergillus oryzae	W8GG09	-	-
Aspergillus oryzae JN-412	W8GG09	-	-

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.
L-proline-4-nitroanilide + H2O	-	Aspergillus oryzae	L-proline + 4-nitroaniline	-	?
L-proline-4-nitroanilide + H2O	-	Aspergillus oryzae JN-412	L-proline + 4-nitroaniline	-	?
additional information	hydrolysis of reice protein by wild-type and mutant enzymes	Aspergillus oryzae	?	-	?
additional information	hydrolysis of reice protein by wild-type and mutant enzymes	Aspergillus oryzae JN-412	?	-	?

Subunits

Subunits	Comment	Organism
More	secondary structure analysis of PAP, overview	Aspergillus oryzae

Synonyms

Synonyms	Comment	Organism
PAP	-	Aspergillus oryzae
Prolyl aminopeptidase	-	Aspergillus oryzae

Temperature Optimum [°C]

Temperature Optimum [°C]	Temperature Optimum Maximum [°C]	Comment	Organism
50	-	recombinant enzyme	Aspergillus oryzae

pH Optimum

pH Optimum Minimum	pH Optimum Maximum	Comment	Organism
7.5	-	recombinant enzyme	Aspergillus oryzae