EC Number | Application | Comment | Organism |
---|---|---|---|
3.4.22.67 | nutrition | meat tenderizing agent, stability of the enzyme can be greatly improved, increasing its attractiveness as a commercial product | Zingiber officinale |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
3.4.22.67 | 34800 | - |
SDS-PAGE | Zingiber officinale |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.4.22.67 | Zingiber officinale | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.4.22.67 | partially purified 252fold with a recovery of 61%, ion exchange chromatography | Zingiber officinale |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.4.22.67 | rhizome | - |
Zingiber officinale | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.4.22.67 | azocasein + H2O | - |
Zingiber officinale | ? | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.4.22.67 | ginger protease | - |
Zingiber officinale |
3.4.22.67 | zingibain | - |
Zingiber officinale |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.4.22.67 | 5 | - |
half-life of 2.1 d decreasing to 20 min at 30°C, addition of ascorbate increases the half-time to 20 d, acetone powder preperations from ginger yielded a half-time of 18 months | Zingiber officinale |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.4.22.67 | 6 | 7 | - |
Zingiber officinale |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.4.22.67 | 6 | 8 | - |
Zingiber officinale |