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Literature summary for 3.4.22.2 extracted from
- Immobilized papain on gold nanorods as heterogeneous biocatalysts (2014), Amino Acids, 46, 1649-1657.
Application
| Application | Comment | Organism |
|---|---|---|
| biotechnology | immobilisation of papain on gold nanorods enhances enzyme stability and efficiency, opening new opportunities for biotechnological applications | Carica papaya |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Ba2+ | residual activity in the presence of 20 mM: 13% free papain, 38% immobilized papain | Carica papaya |  |
| Ca2+ | residual activity in the presence of 20 mM: 10% free papain, 48% immobilized papain | Carica papaya | |
| Cu2+ | residual activity in the presence of 20 mM: 0% free papain, 20% immobilized papain | Carica papaya | |
| Mg2+ | residual activity in the presence of 20 mM: 20% free papain, 57% immobilized papain | Carica papaya | |
| Mn2+ | residual activity in the presence of 20 mM: 0% free papain, 18% immobilized papain | Carica papaya | |
| Ni2+ | residual activity in the presence of 20 mM: 0% free papain, 16% immobilized papain | Carica papaya | |
| Zn2+ | residual activity in the presence of 20 mM: 0% free papain, 16% immobilized papain | Carica papaya | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 0.00061 | - |
casein | pH 9, 20°C, free papain | Carica papaya | |
| 0.00066 | - |
casein | pH 9, 20°C, immobilized papain | Carica papaya | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Carica papaya | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| casein + H2O | - |
Carica papaya | ? | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| papain | - |
Carica papaya |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 20 | - |
assay at | Carica papaya |
| 60 | - |
optimal pH free papain | Carica papaya |
| 70 | - |
optimal pH immobilized papain | Carica papaya |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 4 | - |
residual activity after 30 storage: 0% free papain, 80% immobilized papain | Carica papaya |
| 22 | - |
residual activity after 30 storage: 25% free papain, 80% immobilized papain | Carica papaya |
| 30 | - |
residual activity: 70% free papain, 40% immobilized papain | Carica papaya |
| 90 | - |
half life after 60 storage: 5% free papain, 30% immobilized papain | Carica papaya |
| 90 | - |
residual activity: 30% free papain, 80% immobilized papain | Carica papaya |
Turnover Number [1/s]
| Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 0.0000038 | - |
casein | pH 9, 20°C, immobilized papain | Carica papaya | |
| 0.0000046 | - |
casein | pH 9, 20°C, free papain | Carica papaya | |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6.9 | - |
optimal pH free papain | Carica papaya |
| 9 | - |
assay at | Carica papaya |
| 9 | - |
optimal pH immobilized papain | Carica papaya |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 1 | 2 | half life after 60 storage: below 5% free papain, 40% immobilized papain | Carica papaya |
| 2 | - |
residual activity: 10% free papain, 40% immobilized papain | Carica papaya |
| 3 | - |
half life after 60 storage: below 5% free papain, 40% immobilized papain | Carica papaya |
| 10 | - |
residual activity: 20% free papain, 50% immobilized papain | Carica papaya |
kcat/KM [mM/s]
| kcat/KM Value [1/mMs-1] | kcat/KM Value Maximum [1/mMs-1] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 0.0058 | - |
casein | pH 9, 20°C, immobilized papain | Carica papaya | |
| 0.0076 | - |
casein | pH 9, 20°C, free papain | Carica papaya | |
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