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 Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.0000082 | - |
casein | native enzyme | Carica papaya |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Carica papaya | - |
- |
- |
Purification (Comment) | Organism |
---|---|
ammonium sulfate precipitation | Carica papaya |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
latex | - |
Carica papaya | - |
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 | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
casein + H2O | - |
Carica papaya | L-tyrosine + ? | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
60 | - |
- |
Carica papaya |
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 Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7 | - |
- |
Carica papaya |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
7 | - |
native papain loses its activity gradually above pH 7.0 | Carica papaya |