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Literature summary for 3.4.22.2 extracted from

  • Milosevic, J.; Jankovic, B.; Prodanovic, R.; Polovic, N.
    Comparative stability of ficin and papain in acidic conditions and the presence of ethanol (2019), Amino Acids, 51, 829-838 .
    View publication on PubMed
Search for more literature for 3.4.22.2

Organic Solvent Stability

Organic Solvent Comment Organism
Ethanol 12% (v/v), 4°C, pH 3.2, 530 h, about 90% loss of activity Carica papaya

Organism

Organism UniProt Comment Textmining
Carica papaya P00784
-
-

Source Tissue

Source Tissue Comment Organism Textmining
latex
-
 Carica papaya
-

Storage Stability

Storage Stability Organism
4°C, pH 3.2, 530 h, about 90% loss of activity Carica papaya

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
casein + H2O
-
 Carica papaya ?
-
 ?
Nalpha-benzoyl-DL-arginine-4-nitroanilide + H2O
-
 Carica papaya ?
-
 ?

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
25
-
 pH 3.2, 30 min, 5% loss of activity Carica papaya
45
-
 pH 3.2: inactivation constant: 0.0046/min Carica papaya
50
-
 pH 3.2: inactivation constant: 0.012/min Carica papaya
51
-
 pH 3.2, Tm-value: 51.34°C Carica papaya
55
-
 pH 3.2: inactivation constant: 0.037/min Carica papaya
60
-
 pH 3.2: inactivation constant: 0.1/min Carica papaya

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8
-
 assay at Carica papaya

pH Stability

pH Stability pH Stability Maximum Comment Organism
4 10 the enzyme retains more than 80% of initial activity after 30 min incubation at pH 3.0-10.0 Carica papaya