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Literature summary extracted from
- Effect of metal ions on structure and activity of papain from Carica papaya (2002), Nahrung, 46, 2-6.
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.4.22.2 | nutrition | used extensively in food processing especially in tenderization of meat | Carica papaya |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.4.22.2 | Ca2+ | 1 mM, enzymatic activity increases to a maximum of 18% | Carica papaya |  |
| 3.4.22.2 | Mg2+ | 1 mM, enzymatic activity increases to a maximum of 24% | Carica papaya | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.22.2 | Carica papaya | - |
- |
- |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.2 | additional information | - |
thermal denaturation studies show that the binding of Ca2+ and Mg2+ brings about change in the thermal stability of papain at various concentrations of these metal ions. No significant change in the alpha-helix and beta-sheet structure of the papain upon binding of these metal ions | Carica papaya |
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Release 2023.1 (January 2023)
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