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Literature summary extracted from
- Isolation and characterization of pepsin from polar cod (Boreogadus saida) (1985), Comp. Biochem. Physiol. B, 80B, 467-473.
No PubMed abstract available
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.4.23.2 | 1.33 | - |
hemoglobin | - |
Boreogadus saida |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.4.23.2 | 40000 | - |
gel filtration | Boreogadus saida |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.23.2 | Proteins + H2O | Boreogadus saida | enzyme formed from pepsinogen B, more restricted specificity than pepsin A | ? | - |
? |  |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.23.2 | Boreogadus saida | - |
- |
- |
Posttranslational Modification
| EC Number | Posttranslational Modification | Comment | Organism |
|---|---|---|---|
| 3.4.23.2 | proteolytic modification | - |
Boreogadus saida |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.4.23.2 | gastric juice | - |
Boreogadus saida | - |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.4.23.2 | additional information | - |
milk clotting activity examined | Boreogadus saida |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.23.2 | Hemoglobin + H2O | - |
Boreogadus saida | ? | - |
? | |
| 3.4.23.2 | additional information | milk clotting activity examined | Boreogadus saida | ? | - |
? | |
| 3.4.23.2 | Proteins + H2O | enzyme formed from pepsinogen B, more restricted specificity than pepsin A | Boreogadus saida | ? | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.4.23.2 | ? | amino acid analysis | Boreogadus saida |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.23.2 | 37 | - |
with haemoglobin | Boreogadus saida |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.23.2 | 2 | 57 | haemoglobin, 2°C: about 55% of maximum activity, 57°C: about 30% of maximum activity, Q10 for milk clotting activity | Boreogadus saida |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.23.2 | 30 | - |
pH 6.2, unstable | Boreogadus saida |
Turnover Number [1/s]
| EC Number | Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.4.23.2 | 9.27 | - |
hemoglobin | - |
Boreogadus saida |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.23.2 | 2 | - |
with haemoglobin | Boreogadus saida |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.23.2 | additional information | - |
milk clotting activity below pH 6.6 | Boreogadus saida |
| 3.4.23.2 | 1 | 5.5 | hemoglobin, pH 1: about 50% of maximum activity, pH 5.5: about 10% of maximum activity | Boreogadus saida |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.23.2 | 6.2 | - |
30°C, unstable | Boreogadus saida |
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