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Literature summary extracted from
- Synergistic action of an X-prolyl dipeptidyl aminopeptidase and a non-specific aminopeptidase in protein hydrolysis (2001), J. Agric. Food Chem., 49, 2061-2063.
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.11.22 | Aspergillus oryzae | - |
- |
- |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.11.22 | GDRIYVH + H2O | - |
Aspergillus oryzae | ? | - |
? |  |
| 3.4.11.22 | additional information | no activity with the peptide APGDRIYVHPF, the enzyme does not cleave Xaa-Pro bonds, peptide APGDRIYVHPF as well as proteins casein, soy, and gluten are completely hydrolyzed when the enzyme is accompanied by X-prolyl dipeptidyl aminopeptidase and subtilisin, respectively, overview | Aspergillus oryzae | ? | - |
? | |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.4.11.22 | AP | - |
Aspergillus oryzae |
| 3.4.11.22 | non-specific monoaminopeptidase | - |
Aspergillus oryzae |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.11.22 | 22 | - |
assay at room temprature | Aspergillus oryzae |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.11.22 | 7.5 | - |
assay at | Aspergillus oryzae |
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Release 2023.1 (January 2023)
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