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Literature summary extracted from

  • Nakadai, T.; Nasuno, S.; Iguchi, N.
    Purification and properties of neutral proteinase II from Aspergillus oryzae (1973), Agric. Biol. Chem., 37, 2703-2708.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.4.24.39 EDTA
-
 Aspergillus oryzae
3.4.24.39 NaCl
-
 Aspergillus oryzae

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.4.24.39 19300
-
 Aspergillus oryzae, gel filtration Aspergillus oryzae

Organism

EC Number Organism UniProt Comment Textmining
3.4.24.39 Aspergillus oryzae
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.4.24.39
-
 Aspergillus oryzae

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.4.24.39 culture medium
-
 Aspergillus oryzae
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.4.24.39 additional information
-
-
 Aspergillus oryzae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.24.39 carboxybenzyl-Gly-Phe amide + H2O
-
 Aspergillus oryzae carboxybenzyl-Gly + Phe amide
-
 ?
3.4.24.39 casein + H2O
-
 Aspergillus oryzae hydrolyzed casein
-
 ?
3.4.24.39 additional information neither aminopeptidase nor carboxypeptidase activity Aspergillus oryzae ?
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.4.24.39 90
-
 10 min, less than 30% loss of activity Aspergillus oryzae

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.24.39 5.5 6 casein Aspergillus oryzae