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Literature summary for 3.4.11.1 extracted from
- Changes in arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processing (2006), Meat Sci., 74, 450-458.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Sus scrofa | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| biceps femoris | muscle LAP maintains LAP activitity all through Jinhua ham processing. Muscle LAP may play the most important role in generating free amino acids during the processing of Jinhua ham | Sus scrofa | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| Leu-7-amido-4-methylcoumarin + H2O | - |
Sus scrofa | Leu + 7-amino-4-methylcoumarin | - |
? |  |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| LAP | - |
Sus scrofa |
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Release 2023.1 (January 2023)
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