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Literature summary extracted from
- A rennin-like enzyme from Penicillium expansum (1976), Agric. Biol. Chem., 40, 419-420.
No PubMed abstract available
Activating Compound
| EC Number | Activating Compound | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.4.23.20 | reduced glutathione | enhances milk clotting activity | Penicillium expansum |  |
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.4.23.20 | iodoacetic acid | - |
Penicillium expansum | |
| 3.4.23.20 | K3Fe(CN)6 | - |
Penicillium expansum | |
| 3.4.23.20 | NaCl | - |
Penicillium expansum | |
| 3.4.23.20 | PCMB | - |
Penicillium expansum | |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.4.23.20 | BaCl2 | enhances milk clotting activity | Penicillium expansum | |
| 3.4.23.20 | CaCl2 | enhances milk clotting activity | Penicillium expansum | |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.23.4 | kappa-casein + H2O | Penicillium expansum | cleaves a single bond in kappa-casein between phenylalanine 105 and methionine 106 | ? | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.23.4 | Penicillium expansum | - |
similar enzyme | - |
| 3.4.23.20 | Penicillium expansum | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.4.23.20 | - |
Penicillium expansum |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.23.4 | kappa-casein + H2O | cleaves a single bond in kappa-casein between phenylalanine 105 and methionine 106 | Penicillium expansum | ? | - |
? | |
| 3.4.23.20 | additional information | milk clotting activity | Penicillium expansum | ? | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.23.20 | 50 | - |
- |
Penicillium expansum |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.23.20 | 2.5 | - |
milk casein | Penicillium expansum |
| 3.4.23.20 | 6 | - |
- |
Penicillium expansum |
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Release 2023.1 (January 2023)
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