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Literature summary for 3.4.22.2 extracted from

  • Sangeetha, K.; Abraham, T.E.
    Chemical modification of papain for use in alkaline medium (2006), J. Mol. Catal. B, 38, 171-177.
No PubMed abstract available

General Stability

General Stability Organism
chemical modification using citraconic acid, phthalic acid, maleic acid, and succinic acid leads to an increased thermostability of the enzyme Carica papaya
immobilization of the enzyme on Hiflow supercel, kaolinite clay, leaf mucilage, or starch gel leads to better thermal stability at 60-70°C Carica papaya

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.0000082
-
casein native enzyme Carica papaya

Organism

Organism UniProt Comment Textmining
Carica papaya
-
-
-

Purification (Commentary)

Purification (Comment) Organism
ammonium sulfate precipitation Carica papaya

Source Tissue

Source Tissue Comment Organism Textmining
latex
-
Carica papaya
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
1.65
-
purified enzyme at pH 10.5 and 60°C Carica papaya

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
casein + H2O
-
Carica papaya L-tyrosine + ?
-
?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
60
-
-
Carica papaya

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
70
-
the native enzyme has a half-life of 6 h at 70°C Carica papaya

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7
-
-
Carica papaya

pH Stability

pH Stability pH Stability Maximum Comment Organism
7
-
native papain loses its activity gradually above pH 7.0 Carica papaya