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Literature summary extracted from
- A heat-stable trypsin from the hepatopancreas of the cuttlefish (Sepia officinalis): Purification and characterisation (2009), Food Chem., 113, 146-154.
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.4.21.4 | Ba2+ | 27% inhibition at 5 mM | Sepia officinalis |  |
| 3.4.21.4 | benzamidine | 55% inhibition at 5 mM | Sepia officinalis | |
| 3.4.21.4 | Co2+ | 48% inhibition at 5 mM | Sepia officinalis | |
| 3.4.21.4 | Cu2+ | 68% inhibition at 5 mM | Sepia officinalis | |
| 3.4.21.4 | Mn2+ | 34.5% inhibition at 5 mM | Sepia officinalis | |
| 3.4.21.4 | additional information | no inhibition by pepstatin A, 2-mercaptoethanol and EDTA | Sepia officinalis | |
| 3.4.21.4 | NaCl | 60% inhibition at 30% NaCl | Sepia officinalis | |
| 3.4.21.4 | PMSF | 61% inhibition at 1 mM, complete inhibition at 5 mM | Sepia officinalis | |
| 3.4.21.4 | Soybean trypsin inhibitor | SBT, complete inhibition at 1 mg/ml | Sepia officinalis | |
| 3.4.21.4 | Zn2+ | 71% inhibition at 5 mM | Sepia officinalis | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.4.21.4 | 0.064 | - |
N-benzoyl-DL-arginine 4-nitroanilide | pH 8.0, 25°C | Sepia officinalis | |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.4 | 24000 | - |
gel filtration | Sepia officinalis |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.21.4 | Sepia officinalis | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.4.21.4 | native enzyme 26.7fold by ammonium sulfate fractionation, and two different alternating steps of gel filtration and anion-exchange chromatography | Sepia officinalis |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.4.21.4 | hepatopancreas | - |
Sepia officinalis | - |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.4 | 3.12 | - |
purified enzyme, pH 8.0, 25°C | Sepia officinalis |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.21.4 | casein + H2O | - |
Sepia officinalis | ? | - |
? | |
| 3.4.21.4 | N-benzoyl-DL-arginine 4-nitroanilide + H2O | - |
Sepia officinalis | N-benzoyl-DL-arginine + 4-nitroaniline | - |
? | |
| 3.4.21.4 | Nalpha-benzoyl-L-arginine ethyl ester + H2O | - |
Sepia officinalis | Nalpha-benzoyl-L-arginine + ethanol | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.4.21.4 | monomer | 1 * 24000, SDS-PAGE | Sepia officinalis |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.4 | 70 | - |
- |
Sepia officinalis |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.4 | 20 | 85 | activity range, profile, overview | Sepia officinalis |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.4 | 10 | 60 | 1 h, purified enzyme, completely stable up to 40°C, 50% activity remaining at 60°C, inactive at 70°C | Sepia officinalis |
Turnover Number [1/s]
| EC Number | Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.4.21.4 | 2.32 | - |
N-benzoyl-DL-arginine 4-nitroanilide | pH 8.0, 25°C | Sepia officinalis | |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.4 | 8 | - |
- |
Sepia officinalis |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.4 | 5 | 10 | activity range, profile, overview | Sepia officinalis |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.21.4 | 6 | 10 | 1 h, purified enzyme, the enzyme maintains over 100% of its original activity between pH 7.0 and pH 10.0, and more than 60% of its activity at pH 11.0 and pH 12.0, unstable below pH 6.0, inactive at pH 4.0 | Sepia officinalis |
kcat/KM [mM/s]
| EC Number | kcat/KM Value [1/mMs-1] | kcat/KM Value Maximum [1/mMs-1] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.4.21.4 | 36.3 | - |
N-benzoyl-DL-arginine 4-nitroanilide | pH 8.0, 25°C | Sepia officinalis | |
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