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Literature summary extracted from

  • Chen, L.; Chung, Y.; Chang, Y.; Chang, C.
    Characterisation of a ?-N-acetylhexosaminidase from a commercial papaya latex preparation (2011), Food Chem., 124, 1404-1410.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.52 Ag+ 0.25 mM, significant inhibition Carica papaya
3.2.1.52 Cu2+ 0.5 mM, significant inhibition Carica papaya
3.2.1.52 Hg2+ 0.25 mM, significant inhibition Carica papaya
3.2.1.52 additional information not inhibitory: EDTA Carica papaya
3.2.1.52 Zn2+ 0.5 mM, significant inhibition Carica papaya

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.52 0.18
-
 4-nitrophenyl N-acetyl-beta-D-glucosaminide pH 5.0, 37°C Carica papaya
3.2.1.52 0.38
-
 4-nitrophenyl N-acetyl-beta-D-galactosaminide pH 5.0, 37°C Carica papaya

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.52 64100
-
 gel filtration Carica papaya

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.52 Carica papaya
-
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.52 commercial preparation
-
 Carica papaya
-
3.2.1.52 latex
-
 Carica papaya
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.52 12.9
-
 pH 5.0, 37°C Carica papaya

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.52 4-nitrophenyl N-acetyl-beta-D-galactosaminide + H2O 53% of the activity with 4-nitrophenyl N-acetyl-beta-D-glucosaminide Carica papaya N-acetyl-beta-D-galactosamine + 4-nitrophenol
-
 ?
3.2.1.52 4-nitrophenyl N-acetyl-beta-D-glucosaminide + H2O
-
 Carica papaya N-acetyl-beta-D-glucosamine + 4-nitrophenol
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.52 50
-
-
 Carica papaya

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.52 50
-
 significant decrease in activity above Carica papaya

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.52 30 45 stable for 40 min Carica papaya
3.2.1.52 60
-
 rapid inactivation above Carica papaya

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.52 5
-
-
 Carica papaya

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.52 6
-
 rapid inactivation above Carica papaya

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.2.1.52 Carica papaya isoelectric focusing
-
 5.5