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Literature summary extracted from
- Additional stabilization of stem bromelain coupled to a thermosensitive polymer by uniform orientation and using polyclonal antibodies (2007), Biochemistry (Moscow), 72, 307-312.
General Stability
| EC Number | General Stability | Organism |
|---|---|---|
| 3.4.22.32 | Stem bromelain covalently coupled to a thermosensitive polymer of N-isopropylacrylamide either through the amino groups of the enzyme (randomly coupled) or via the lone oligosaccharide chain (uniformly coupled) shows better thermostability. The enzyme coupled via the oligosaccharide chain exhibits better access to the substrate casein as compared to the preparation in which the amino groups formed the point of contact between the enzyme and the polymer. | Ananas comosus |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.22.32 | Ananas comosus | - |
- |
- |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.22.32 | casein + H2O | - |
Ananas comosus | ? | - |
? |  |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.4.22.32 | Bromelain | - |
Ananas comosus |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.32 | 60 | - |
native enzyme | Ananas comosus |
| 3.4.22.32 | 60 | 70 | randomly polymer-coupled enzyme preparations | Ananas comosus |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.32 | 60 | - |
native bromelain rapidly loses activity at 60°C and retains only about 10% of the initial activity after incubation for 180 min, about 70% and 58% of the initial activity is retained by uniformly coupled and randomly coupled N-isopropylacrylamide-enzyme preparations, respectively, after 180 min incubation at 60°C | Ananas comosus |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.32 | 8 | - |
native enzyme, at 35°C | Ananas comosus |
| 3.4.22.32 | 10 | - |
randomly polymer-coupled enzyme preparations, at 35°C | Ananas comosus |
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Release 2023.1 (January 2023)
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