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Literature summary for 3.4.23.1 extracted from

  • Gouda, A.; El-Shamei, Z.
    Studies on chicken pepsin III-Parameters affecting activities and properties of two chicken pepsins (1990), Egypt. J. Food Sci., 18, 201-210.
No PubMed abstract available

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.76
-
casein B Gallus gallus
1.05
-
casein A Gallus gallus

Organism

Organism UniProt Comment Textmining
Gallus gallus
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
forestomach
-
Gallus gallus
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
casein + H2O
-
Gallus gallus ?
-
?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50 65
-
Gallus gallus

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
30 80
-
Gallus gallus

pH Range

pH Minimum pH Maximum Comment Organism
1.6 2.2
-
Gallus gallus