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Literature summary for 3.4.14.11 extracted from
- Purification and characterization of X-prolyl-dipeptidyl-aminopeptidase from Lactobacillus lactis and from Streptococcus thermophilus (1987), J. Dairy Sci., 70, 738-745.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Lactobacillus delbrueckii subsp. lactis | - |
- |
- |
| Streptococcus thermophilus | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Streptococcus thermophilus |
- |
Lactobacillus delbrueckii subsp. lactis |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| Gly-Pro-7-amido-4-methylcoumarin + H2O | - |
Streptococcus thermophilus | Gly-Pro + 7-amino-4-methylcoumarin | - |
? |  |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| additional information | - |
the enzyme from Streptococcus thermophilus is more sensitive to heat than the corresponding enzyme from Lactobacillus lactis | Streptococcus thermophilus |
| additional information | - |
the enzyme from Streptococcus thermophilus is more sensitive to heat than the corresponding enzyme from Lactobacillus lactis | Lactobacillus delbrueckii subsp. lactis |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6.5 | 8.2 | hydrolysis of Gly-Pro-7-amido-4-methylcoumarin | Streptococcus thermophilus |
| 7 | - |
- |
Lactobacillus delbrueckii subsp. lactis |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 5 | - |
unstable below, the enzyme from Streptococcus thermophilus is more rapidly denatured than the enzyme from Lactobacillus lactis | Streptococcus thermophilus |
| 5 | - |
unstable below, the enzyme from Streptococcus thermophilus is more rapidly denatured than the enzyme from Lactobacillus lactis | Lactobacillus delbrueckii subsp. lactis |
pI Value
| Organism | Comment | pI Value Maximum | pI Value |
|---|---|---|---|
| Streptococcus thermophilus | - |
- |
4.5 |
| Lactobacillus delbrueckii subsp. lactis | - |
- |
4.5 |
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