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Literature summary for 3.4.22.15 extracted from

  • Hu, Y.; Morioka, K.; Itoh, Y.
    Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (Priacanthus macracanthus) surimi gel paste (2010), J. Sci. Food Agric., 90, 370-375.
    View publication on PubMed

Inhibitors

Inhibitors Comment Organism Structure
E-64 i.e. L-trans-epoxy-succinyl-leucylamido-(4-guanidino)-butane Priacanthus macracanthus
leupeptin
-
Priacanthus macracanthus

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
actomyosin + H2O Priacanthus macracanthus endogenous cathepsin L of red bulleye surimi participates in gel disintegration during kamaboko processing by degrading the myosin heavy chain of actomyosin and consequently hindering the gelation of red bulleye surimi ?
-
?

Organism

Organism UniProt Comment Textmining
Priacanthus macracanthus
-
-
-

Purification (Commentary)

Purification (Comment) Organism
partial purification by gel filtration Priacanthus macracanthus

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
actomyosin + H2O endogenous cathepsin L of red bulleye surimi participates in gel disintegration during kamaboko processing by degrading the myosin heavy chain of actomyosin and consequently hindering the gelation of red bulleye surimi Priacanthus macracanthus ?
-
?
benzyloxycarbonyl-L-Phe-L-Arg-7-amido-4-methylcoumarin + H2O
-
Priacanthus macracanthus benzyloxycarbonyl-L-Phe-L-Arg + 7-amino-4-methylcoumarin
-
?

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5
-
-
Priacanthus macracanthus

pH Stability

pH Stability pH Stability Maximum Comment Organism
7
-
at 50°C, the enzyme remains stable at pH 7.0 Priacanthus macracanthus