Organism | UniProt | Comment | Textmining |
---|---|---|---|
Sus scrofa domesticus | - |
- |
- |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
biceps femoris | - |
Sus scrofa domesticus | - |
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 | 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 | Comment | Organism |
---|---|---|
dipeptidylpeptidase III | - |
Sus scrofa domesticus |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
37 | - |
assay at | Sus scrofa domesticus |