EC Number   |
Natural Substrates |
|---|
   3.4.21.19 | alpha-casein + H2O |
the enzyme hydrolyses Glu(51)-Tyr(52) and Glu(50)-Glu(51) in Glu(49)-Glu(50)-Glu(51)-Tyr(52) of bovine alphs1-casein |
| 3.4.21.19 | Gelatin + H2O |
- |
| 3.4.21.19 | GluV8 + H2O |
degradation of the C-terminus at the Glu279-Asp280 bond is suspected to be a result from autoproteolysis |
| 3.4.21.19 | more |
enzyme suspected to be involved in the outgrowth of spores when the germinating endospore converts into the vegetative cell |
| 3.4.21.19 | more |
specifically cleaves the peptide bond after the negatively charged residues Glu and, less potently, Asp |
| 3.4.21.19 | more |
specifically cleaves the peptide bond after the negatively charged residues Glu and, less potently, Asp, key role in degrading the cell-bound Staphylococcus surface adhesion molecules of fibronectin-binding proteins and protein A |
| 3.4.21.19 | more |
splits specifically the peptide bonds formed by alpha-carboxyl groups of glutamic and, and to a lesser extent, of aspartic acid |
| 3.4.21.19 | more |
the enzyme specifically hydrolyzes peptide bonds formed by alpha-carboxyl groups of Glu and Asp residues. Glu-Xaa bonds are cleaved much more efficiently than Asp-Xaa bonds |
| 3.4.21.19 | prothrombin + H2O |
the enzyme preferentially cleaves peptide bonds at the carboxyl sides of glutamate residues in prothrombin |
