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Literature summary extracted from

  • Khantaphant, S.; Benjakul, S.
    Purification and characterization of trypsin from the pyloric caeca of brownstripe red snapper (Lutjanus vitta) (2010), Food Chem., 120, 658-664.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.4.21.4 additional information no or poor inhibition by N-tosyl-L-phenylalanine chloromethylketone, EDTA, 2-mercaptoethanol, pepstatin A, iodoacetic acid, and E-64 Lutjanus vitta
3.4.21.4 N-alpha-tosyl-L-lysine-chloromethylketone complete inhibition at 5 mM Lutjanus vitta
3.4.21.4 Soybean trypsin inhibitor complete inhibition at 1 mg/ml Lutjanus vitta

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.4.21.4 0.328
-
 alpha-N-p-tosyl-L-arginine methyl ester pH 8.5, 60°C Lutjanus vitta
3.4.21.4 0.507
-
 N-benzoyl-DL-arginine 4-nitroanilide pH 8.5, 60°C Lutjanus vitta

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.4.21.4 23000
-
 native PAGE Lutjanus vitta

Organism

EC Number Organism UniProt Comment Textmining
3.4.21.4 Lutjanus vitta
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.4.21.4 native enzyme 20fold from pyloric ceca by by ammonium sulfate precipitation, soybean trypsin inhibitor affinity and anion exchange chromatography to homogeneity Lutjanus vitta

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.4.21.4 pyloric cecum
-
 Lutjanus vitta
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.4.21.4 434.7
-
 purified enzyme, pH 8.5, 60°C Lutjanus vitta

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.21.4 alpha-N-p-tosyl-L-arginine methyl ester + H2O
-
 Lutjanus vitta alpha-N-p-tosyl-L-arginine + methanol
-
 ?
3.4.21.4 N-benzoyl-DL-arginine 4-nitroanilide + H2O
-
 Lutjanus vitta N-benzoyl-DL-arginine + 4-nitroaniline
-
 ?

Subunits

EC Number Subunits Comment Organism
3.4.21.4 monomer 1 * 23000, SDS-PAGE Lutjanus vitta

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.4.21.4 60
-
-
 Lutjanus vitta

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.4.21.4 25 70 activity range, profile, overview Lutjanus vitta

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.4.21.4 25 55 purified enzyme, completely stable Lutjanus vitta

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
3.4.21.4 4.71
-
 N-benzoyl-DL-arginine 4-nitroanilide pH 8.5, 60°C Lutjanus vitta
3.4.21.4 112
-
 alpha-N-p-tosyl-L-arginine methyl ester pH 8.5, 60°C Lutjanus vitta

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.21.4 8.5
-
-
 Lutjanus vitta

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.4.21.4 5 11 activity range, profile, overview Lutjanus vitta

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.4.21.4 7 10 purified enzyme, completely stable Lutjanus vitta