Literature summary for 3.4.14.11 extracted from

Giannoglou, M.; Alexandrakis, Z.; Stavros, P.; Katsaros, G.; Katapodis, P.; Nounesis, G.; Taoukis, P.
Effect of high pressure on structural modifications and enzymatic activity of a purified X-prolyl dipeptidyl aminopeptidase from Streptococcus thermophilus (2018), Food Chem., 248, 304-311 .

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Application

Application	Comment	Organism
food industry	activation of the enzyme is observed after processing at 100-200 MPa and 20-30°C. More intense processing conditions lead to enzyme inactivation. Pressures up to 200 MPa result in a structurally molten globule-like state where PepX maintains its secondary structure but the tertiary structure is substantially affected and enzyme activity increased. Both secondary and tertiary structures are affected severely by higher pressures (450 MPa), which reduce enzyme activity	Streptococcus thermophilus

Molecular Weight [Da]

Molecular Weight [Da]	Molecular Weight Maximum [Da]	Comment	Organism
170000	-	PAGE	Streptococcus thermophilus

Organism

Organism	UniProt	Comment	Textmining
Streptococcus thermophilus	-	-	-
Streptococcus thermophilus ACA-DC 0022	-	-	-

Purification (Commentary)

Purification (Comment)	Organism
-	Streptococcus thermophilus

Subunits

Subunits	Comment	Organism
dimer	2 * 86000, SDS-PAGE	Streptococcus thermophilus

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Release 2023.1 (January 2023)