Any feedback?
Literature summary extracted from
- Chemical modification of papain for use in alkaline medium (2006), J. Mol. Catal. B, 38, 171-177.
No PubMed abstract available
General Stability
| EC Number | General Stability | Organism |
|---|---|---|
| 3.4.22.2 | chemical modification using citraconic acid, phthalic acid, maleic acid, and succinic acid leads to an increased thermostability of the enzyme | Carica papaya |
| 3.4.22.2 | immobilization of the enzyme on Hiflow supercel, kaolinite clay, leaf mucilage, or starch gel leads to better thermal stability at 60-70°C | Carica papaya |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.4.22.2 | 0.0000082 | - |
casein | native enzyme | Carica papaya |  |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.22.2 | Carica papaya | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.4.22.2 | ammonium sulfate precipitation | Carica papaya |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.4.22.2 | latex | - |
Carica papaya | - |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.2 | 1.65 | - |
purified enzyme at pH 10.5 and 60°C | Carica papaya |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.22.2 | casein + H2O | - |
Carica papaya | L-tyrosine + ? | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.2 | 60 | - |
- |
Carica papaya |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.2 | 70 | - |
the native enzyme has a half-life of 6 h at 70°C | Carica papaya |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.2 | 7 | - |
- |
Carica papaya |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.2 | 7 | - |
native papain loses its activity gradually above pH 7.0 | Carica papaya |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
