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Literature summary for 3.4.21.96 extracted from
- Extraction and partial characterization of proteolytic activities from the cell surface of Lactobacillus helveticus Zuc2 (2006), J. Dairy Sci., 89, 3800-3809.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| 3,4-dichloroisocoumarin | complete and irreversible inhibition with 0.1 mM | Lactobacillus helveticus |  |
| additional information | no inhibition with the thiol-proteinase inhibitor E-64 | Lactobacillus helveticus | |
| pepstatin | 1 mM inhibits approximately 10%, enzyme activity is almost completely restored after inhibitor removal | Lactobacillus helveticus | |
| PMSF | complete and irreversible inhibition with 1 mM | Lactobacillus helveticus | |
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| cell envelope | - |
Lactobacillus helveticus | 30313 | - |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 180000 | - |
x * 180000, SDS-PAGE | Lactobacillus helveticus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Lactobacillus helveticus | - |
from natural whey culture for Grana Padano cheese | - |
| Lactobacillus helveticus Zuc2 | - |
from natural whey culture for Grana Padano cheese | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| by gel filtration and ion-exchange chromatography, 527.42fold | Lactobacillus helveticus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| alphas1-Casein + H2O | specificity of the enzyme for the Arg22-Phe23 bond | Lactobacillus helveticus | Fragments of alphas1-casein | - |
? | |
| alphas1-Casein + H2O | specificity of the enzyme for the Arg22-Phe23 bond | Lactobacillus helveticus Zuc2 | Fragments of alphas1-casein | - |
? | |
| alphas1-Casein fragment 1-23 + H2O | specificity of the enzyme for Lys3-His4 bond | Lactobacillus helveticus | Fragments of alphas1-casein fragment 1-23 | - |
? | |
| alphas1-Casein fragment 1-23 + H2O | specificity of the enzyme for Lys3-His4 bond | Lactobacillus helveticus Zuc2 | Fragments of alphas1-casein fragment 1-23 | - |
? | |
| beta-Casein + H2O | - |
Lactobacillus helveticus | Fragments of beta-casein | - |
? | |
| beta-Casein + H2O | - |
Lactobacillus helveticus Zuc2 | Fragments of beta-casein | - |
? | |
| kappa-casein + H2O | specificity of the enzyme for Phe105-Met106 bond | Lactobacillus helveticus | fragments of kappa-casein | - |
? | |
| kappa-casein + H2O | specificity of the enzyme for Phe105-Met106 bond | Lactobacillus helveticus Zuc2 | fragments of kappa-casein | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 180000, SDS-PAGE | Lactobacillus helveticus |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| cell envelope proteinase | - |
Lactobacillus helveticus |
| CEP | - |
Lactobacillus helveticus |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 37 | 44 | - |
Lactobacillus helveticus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 37 | 60 | retains 40% of activity when incubated for 2 h at 60°C | Lactobacillus helveticus |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 6 | 7 | - |
Lactobacillus helveticus |
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