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Literature summary extracted from

  • Homaei, A.; Samari, F.
    Investigation of activity and stability of papain by adsorption on multi-wall carbon nanotubes (2017), Int. J. Biol. Macromol., 105, 1630-1635 .
    View publication on PubMed

Application

EC Number Application Comment Organism
3.4.22.2 industry immobilization on multi-walled carbon nanotubes is beneficial to the industrial applications because of its potential to be easily separated from the end product at the end of the reaction, reuse for multiple times and allow the development of multiple enzyme reaction system Carica papaya

General Stability

EC Number General Stability Organism
3.4.22.2 compared to free papain, the enzyme non-covalently immobilized on multi-walled carbon nanotubes exhibits significantly improved thermal, pH and recycling stability Carica papaya

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.4.22.2 additional information
-
 casein the Km value of the papain immobilized on multi-walled carbon nanotubes experiences a slight increase, which suggests that the multi-walled carbon nanotubes do not significantly hinder the access of papain to substrate or release of product Carica papaya
3.4.22.2 0.0063
-
 casein soluble enzyme, pH 7.5, 23°C Carica papaya
3.4.22.2 0.0065
-
 casein enzyme immobilized on multi-walled carbon nanotubes, pH 7.5, 23°C Carica papaya

Organism

EC Number Organism UniProt Comment Textmining
3.4.22.2 Carica papaya P00784
-
-

Storage Stability

EC Number Storage Stability Organism
3.4.22.2 23°C, pH 7.5, the enzyme immobilized on multi-walled carbon nanotubes loses about 20% of its activity after 40 days, the soluble enzyme loses about 40% of its activity after 20 days Carica papaya
3.4.22.2 4°C, pH 7.5, the enzyme immobilized on multi-walled carbon nanotubes is stable for 60 days, the soluble enzyme loses about 65% of its activity after 60 days Carica papaya

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.22.2 casein + H2O
-
 Carica papaya ?
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.4.22.2 55
-
 soluble enzyme Carica papaya
3.4.22.2 70
-
 enzyme immobilized on multi-walled carbon nanotubes Carica papaya

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.4.22.2 30 70 30°C: about 65% of maximal activity, 70°C: about 80% of maximal activity, soluble enzyme Carica papaya
3.4.22.2 30 80 30°C: about 40% of maximal activity, 80°C: about 80% of maximal activity, enzyme immobilized on multi-walled carbon nanotubes Carica papaya

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.4.22.2 80
-
 at 80°C, the enzyme immobilized on multi-walled carbon nanotubes retains more than 70% of the initial activity after 1 h incubation. A nearly complete inactivation of free papain is observed Carica papaya
3.4.22.2 90
-
 the enzyme immobilized on multi-walled carbon nanotubes retains above 50% of the initial activity after 1 h incubation while the activity of the free enzyme is completely inactivated after 1 h incubation Carica papaya

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
3.4.22.2 1.5
-
 casein enzyme immobilized on multi-walled carbon nanotubes, pH 7.5, 23°C Carica papaya
3.4.22.2 1.7
-
 casein soluble enzyme, pH 7.5, 23°C Carica papaya

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.22.2 7
-
 soluble enzyme Carica papaya
3.4.22.2 8
-
 enzyme immobilized on multi-walled carbon nanotubes Carica papaya

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.4.22.2 4 9 pH 4.0: about 50% of maximal activity, pH 9.0: about 35% of maximal activity, soluble enzyme Carica papaya
3.4.22.2 4 12 pH 4.0: about 55% of maximal activity, pH 12.0: about 45% of maximal activity, enzyme immobilized on multi-walled carbon nanotubes Carica papaya

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.4.22.2 1 2 after 60 min of incubation the immobilized enzyme retains about 98% of its residual activity Carica papaya
3.4.22.2 3
-
 after 60 min of incubation the immobilized enzyme retains about 53% of its residual activity Carica papaya

kcat/KM [mM/s]

EC Number kcat/KM Value [1/mMs-1] kcat/KM Value Maximum [1/mMs-1] Substrate Comment Organism Structure
3.4.22.2 230.8
-
 casein enzyme immobilized on multi-walled carbon nanotubes, pH 7.5, 23°C Carica papaya
3.4.22.2 269.8
-
 casein soluble enzyme, pH 7.5, 23°C Carica papaya