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Literature summary for 3.4.23.25 extracted from

  • Song, L.; Chen, Y.; Du, Y.; Wang, X.; Guo, X.; Dong, J.; Xiao, D.
    Saccharomyces cerevisiae proteinase A excretion and wine making (2017), World J. Microbiol. Biotechnol., 33, 210 .
    View publication on PubMed
Search for more literature for 3.4.23.25

Application

Application Comment Organism
food industry the enzyme significantly affects the safety and quality of alcoholic drinks, especially the foam stability of beer Saccharomyces cerevisiae

Inhibitors

Inhibitors Comment Organism Structure
1,2-epoxy-3-(4-nitrophenoxy) propane
-
 Saccharomyces cerevisiae
Diazoacetyl-DL-norleucine methyl ester
-
 Saccharomyces cerevisiae

Localization

Localization Comment Organism GeneOntology No. Textmining
cell surface
-
 Saccharomyces cerevisiae 9986
-
vacuole
-
 Saccharomyces cerevisiae 5773
-

Organism

Organism UniProt Comment Textmining
Saccharomyces cerevisiae
-
-
-

Posttranslational Modification

Posttranslational Modification Comment Organism
glycoprotein
-
 Saccharomyces cerevisiae

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
Hemoglobin + H2O
-
 Saccharomyces cerevisiae ?
-
 ?

Subunits

Subunits Comment Organism
? x * 52000, proenzyme, SDS-PAGE Saccharomyces cerevisiae
? x * 42000, mature enzyme, SDS-PAGE Saccharomyces cerevisiae

Synonyms

Synonyms Comment Organism
Pep4
-
 Saccharomyces cerevisiae
PRA
-
 Saccharomyces cerevisiae
Proteinase A
-
 Saccharomyces cerevisiae

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
25 45 the enzyme is stable at temperatures lower than 45°C and pH 5.5 and at 25°C and pH of 5.0-6.0 Saccharomyces cerevisiae