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Literature summary for 3.4.14.4 extracted from

  • Flores, M.; Aristoy, M.C.; Antequera, T.; Barat, J.M.; Toldra, F.
    Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams (2009), Meat Sci., 82, 241-246.
    View publication on PubMed

Organism

Organism UniProt Comment Textmining
Sus scrofa domesticus
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
biceps femoris
-
Sus scrofa domesticus
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
0.65
-
at the end of ripening stage, postsalting, thawed ham Sus scrofa domesticus
0.78
-
at the end of ripening stage, salting, thawed ham Sus scrofa domesticus
0.83
-
at the end of ripening stage, postsalting, fresh ham Sus scrofa domesticus
1.21
-
at the end of ripening stage, salting, fresh ham Sus scrofa domesticus

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
Arg-Arg-7-amido-4-methylcoumarin + H2O assay at 37°C Sus scrofa domesticus Arg-Arg + 7-amino-4-methylcoumarin
-
?

Synonyms

Synonyms Comment Organism
dipeptidylpeptidase III
-
Sus scrofa domesticus

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
37
-
assay at Sus scrofa domesticus