Any feedback?
Literature summary for 3.4.21.63 extracted from
- Enzymic properties of alkaline proteinase from Aspergillus candidus (1972), Agric. Biol. Chem., 36, 1797-1802.
No PubMed abstract available
General Stability
| General Stability | Organism |
|---|---|
| 2 mM Ca2+ protect against heat denaturation | Aspergillus candidus |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Ba2+ | some inhibition at 10 mM | Aspergillus candidus |  |
| Ca2+ | some inhibition at 10 mM | Aspergillus candidus | |
| Cd2+ | some inhibition at 1 mM | Aspergillus candidus | |
| Co2+ | some inhibition at 1 mM | Aspergillus candidus | |
| Cu2+ | some inhibition at 1 mM | Aspergillus candidus | |
| DFP | - |
Aspergillus candidus | |
| Hg2+ | some inhibition at 1 mM | Aspergillus candidus | |
| additional information | metal chelating agents; monoiodoacetic acid; not: sulfhydryl reagents; PCMB | Aspergillus candidus | |
| N-bromosuccinimide | - |
Aspergillus candidus | |
| Ni2+ | some inhibition at 1 mM | Aspergillus candidus | |
| Pb2+ | some inhibition at 10 mM | Aspergillus candidus | |
| Potato inhibitor | - |
Aspergillus candidus | |
| sodium lauryl sulfate | - |
Aspergillus candidus | |
| Sr2+ | some inhibition at 10 mM | Aspergillus candidus | |
| Zn2+ | some inhibition at 10 mM | Aspergillus candidus | |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| additional information | no metal ions examined show stimulatory effect | Aspergillus candidus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus candidus | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| casein + H2O | - |
Aspergillus candidus | hydrolyzed casein | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 43 | - |
at pH 8.0, milk casein | Aspergillus candidus |
| 47 | - |
at pH 7.0, milk casein | Aspergillus candidus |
| 50 | - |
at pH 6.0, milk casein | Aspergillus candidus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| additional information | - |
2 mM Ca2+ protect against heat denaturation | Aspergillus candidus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| additional information | - |
4.9 | Aspergillus candidus |
| 11 | 11.5 | milk casein | Aspergillus candidus |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 5 | 11 | 4°C, stable | Aspergillus candidus |
| 5 | 8.5 | 30°C, stable | Aspergillus candidus |
| 6 | - |
50°C, stable | Aspergillus candidus |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
