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Literature summary extracted from
- Changes in arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processing (2006), Meat Sci., 74, 450-458.
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.11.1 | Sus scrofa | - |
- |
- |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.4.11.1 | biceps femoris | muscle LAP maintains LAP activitity all through Jinhua ham processing. Muscle LAP may play the most important role in generating free amino acids during the processing of Jinhua ham | Sus scrofa | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.11.1 | Leu-7-amido-4-methylcoumarin + H2O | - |
Sus scrofa | Leu + 7-amino-4-methylcoumarin | - |
? |  |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.4.11.1 | LAP | - |
Sus scrofa |
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Release 2023.1 (January 2023)
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