EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
3.4.21.9 | additional information | changing pH, temperature, or the amount of the enzyme has no effect on cleavage pattern | synthetic construct | |
3.4.21.9 | Urea | addition of urea (1-4 M) greatly improves enterokinase cleavage specificity at the canonical site and reduces adventitious cleavage | synthetic construct |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.4.21.9 | Urea | use of higher amounts of urea (ca. 5 M) has an inhibitory effect on the enzyme activity | synthetic construct |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.4.21.9 | synthetic construct | - |
- |
- |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.4.21.9 | AhR6-C/EBP | hybrid of the AhR basic region and C/EBP leucine zipper. Reaction under standard conditions (at 37°C in 50 mM Tris buffer, pH 7.6) is rapid and somewhat nonspecific. After just 15 min incubation, 82% of the protein has been cleaved at multiple sites, prolonged incubation causes further degradation of cleavage products | synthetic construct | ? | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.4.21.9 | enterokinase | - |
synthetic construct |