EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.4.24.39 | EDTA | - |
Aspergillus oryzae | |
3.4.24.39 | NaCl | - |
Aspergillus oryzae |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.4.24.39 | 19300 | - |
Aspergillus oryzae, gel filtration | Aspergillus oryzae |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.4.24.39 | Aspergillus oryzae | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.4.24.39 | - |
Aspergillus oryzae |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.4.24.39 | culture medium | - |
Aspergillus oryzae | - |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.4.24.39 | additional information | - |
- |
Aspergillus oryzae |
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 | ? | - |
? |
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 |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.4.24.39 | 5.5 | 6 | casein | Aspergillus oryzae |