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Literature summary extracted from

  • Adulyatham, P.; Owusu-Apenten, R.
    Stabilization and partial purification of a protease from ginger rhizome (Zingiber offinale Roscoe) (2005), J. Food Sci., 70, C231-C234.
    View publication on PubMed

Application

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

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.4.22.67 34800
-
SDS-PAGE Zingiber officinale

Organism

EC Number Organism UniProt Comment Textmining
3.4.22.67 Zingiber officinale
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.4.22.67 partially purified 252fold with a recovery of 61%, ion exchange chromatography Zingiber officinale

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.4.22.67 rhizome
-
Zingiber officinale
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.22.67 azocasein + H2O
-
Zingiber officinale ?
-
?

Synonyms

EC Number Synonyms Comment Organism
3.4.22.67 ginger protease
-
Zingiber officinale
3.4.22.67 zingibain
-
Zingiber officinale

Temperature Stability [°C]

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

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.22.67 6 7
-
Zingiber officinale

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.4.22.67 6 8
-
Zingiber officinale