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Literature summary for 3.2.1.52 extracted from
- Characterisation of a ?-N-acetylhexosaminidase from a commercial papaya latex preparation (2011), Food Chem., 124, 1404-1410.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Ag+ | 0.25 mM, significant inhibition | Carica papaya |  |
| Cu2+ | 0.5 mM, significant inhibition | Carica papaya | |
| Hg2+ | 0.25 mM, significant inhibition | Carica papaya | |
| additional information | not inhibitory: EDTA | Carica papaya | |
| Zn2+ | 0.5 mM, significant inhibition | Carica papaya | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 0.18 | - |
4-nitrophenyl N-acetyl-beta-D-glucosaminide | pH 5.0, 37°C | Carica papaya | |
| 0.38 | - |
4-nitrophenyl N-acetyl-beta-D-galactosaminide | pH 5.0, 37°C | Carica papaya | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 64100 | - |
gel filtration | Carica papaya |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Carica papaya | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| commercial preparation | - |
Carica papaya | - |
| latex | - |
Carica papaya | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 12.9 | - |
pH 5.0, 37°C | Carica papaya |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 4-nitrophenyl N-acetyl-beta-D-galactosaminide + H2O | 53% of the activity with 4-nitrophenyl N-acetyl-beta-D-glucosaminide | Carica papaya | N-acetyl-beta-D-galactosamine + 4-nitrophenol | - |
? | |
| 4-nitrophenyl N-acetyl-beta-D-glucosaminide + H2O | - |
Carica papaya | N-acetyl-beta-D-glucosamine + 4-nitrophenol | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
- |
Carica papaya |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
significant decrease in activity above | Carica papaya |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 45 | stable for 40 min | Carica papaya |
| 60 | - |
rapid inactivation above | Carica papaya |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5 | - |
- |
Carica papaya |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 6 | - |
rapid inactivation above | Carica papaya |
pI Value
| Organism | Comment | pI Value Maximum | pI Value |
|---|---|---|---|
| Carica papaya | isoelectric focusing | - |
5.5 |
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Release 2023.1 (January 2023)
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