Application | Comment | Organism |
---|---|---|
food industry | milk-clotting enzyme for cheese-making | Cucumis melo |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
Cd2+ | about 8% residual activity at 5 mM | Cucumis melo | |
Co2+ | about 15% residual activity at 5 mM | Cucumis melo | |
EDTA | 68% residual activity at 2 mM | Cucumis melo | |
EGTA | 72% residual activity at 2 mM | Cucumis melo | |
Fe2+ | about 55% residual activity at 5 mM | Cucumis melo | |
additional information | not inhibited by iodoacetamide and pepstatin | Cucumis melo | |
phenylmethylsulfonyl fluoride | 7.04% residual activity at 0.5 mM | Cucumis melo | |
Zn2+ | about 10% residual activity at 5 mM | Cucumis melo |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Ca2+ | the enzyme activity is 2.35fold increased at 5 mM Ca2+. 2.5-10 mM Ca2+ increase the half-life of the enzyme at 35-55°C | Cucumis melo | |
Mg2+ | about 180% activity at 5 mM MgSO4 | Cucumis melo | |
Mn2+ | about 160% activity at 5 mM MnSO4 | Cucumis melo | |
additional information | not influenced by Na+ and K+ | Cucumis melo |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Cucumis melo | - |
Cucumis melo var. reticulatus | - |
Purification (Comment) | Organism |
---|---|
60% ammonium sulfate precipitation with 1.0:1.25 ratio of crude extract:t-butanol at pH and temperature of 8.0 and 20°C | Cucumis melo |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit juice | - |
Cucumis melo | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
0.71 | - |
crude extract, at pH 8.0 and 20°C | Cucumis melo |
3.26 | - |
after 4.61fold purification, at pH 8.0 and 20°C | Cucumis melo |
Storage Stability | Organism |
---|---|
-20°C, 10 days, 1.3% loss of milk-clotting activity | Cucumis melo |
25°C, 10 days, 37% loss of milk-clotting activity | Cucumis melo |
25°C, 3 weeks, 95.4% loss of milk-clotting activity | Cucumis melo |
4°C, 10 days, 85.4% loss of milk-clotting activity | Cucumis melo |
4°C, 3 weeks, 20% loss of milk-clotting activity | Cucumis melo |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
bovine casein + H2O | - |
Cucumis melo | L-tyrosine + ? | - |
? | |
bovine skimmed milk powder + H2O | - |
Cucumis melo | ? | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | x * 68400, SDS-PAGE | Cucumis melo |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
60 | 70 | - |
Cucumis melo |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
40 | 80 | about 70% activity 40°C, about 85% activity 50°C, 100% activity at 60-70°C, about 60% activity 80°C | Cucumis melo |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
20 | 50 | the enzyme remains stable for 2 h at 20-50°C. After 2 h at 60, 70, 80, and 90°C, the enzyme shows about 80%, 68%, 15% and 5% residual activity, respectively. The enzyme shows half-lives of 123, 104, 87, 64 and 32 min at 35°C, 40°C, 45°C, 50°C, and 55°C, respectively | Cucumis melo |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
9 | - |
- |
Cucumis melo |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
7 | 11 | the enzyme retains more than 80% proteolytic activity in the range of pH 7.0-11.0 | Cucumis melo |
Organism | Comment | pI Value Maximum | pI Value |
---|---|---|---|
Cucumis melo | isoelectric focusing | - |
8.7 |