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Literature summary for 3.4.21.7 extracted from
- Quality characteristics and plasmin activity of thermosonicated skim milk and cream (2015), J. Dairy Sci., 98, 6678-6691 .
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| additional information | thermosonication at an average power of 115 W for 3 min decreases the total plasmin activity by nearly 94% in fresh skim milk and cream | Bos taurus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Bos taurus | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| milk | - |
Bos taurus | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| D-valyl-L-leucyl-L-lysine-4-nitroanilide + H2O | - |
Bos taurus | D-valyl-L-leucyl-L-lysine + 4-nitroaniline | - |
? |  |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 85 | - |
heating the enzyme in phosphate buffer medium to 85°C for 5 min can completely inactivate the enzyme | Bos taurus |
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Release 2023.1 (January 2023)
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