Any feedback?
Literature summary for 3.4.22.2 extracted from
- Stabilization of molten globule state of papain by urea (2002), Biochem. Biophys. Res. Commun., 290, 1441-1446.
General Stability
| General Stability | Organism |
|---|---|
| papain exists in molten globule state at pH 2.0 and in this state protein tends to aggregate in the presence of lower concentrations of guanidine hydrochloride. Such aggregation is prevented if a low concentration of urea is also present in the buffer, in addition, stabilization of the protein is also induced | Carica papaya |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Carica papaya | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| latex | - |
Carica papaya | - |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 35.3 | - |
pH 2.0, first transition midpoint in absence of urea | Carica papaya |
| 44.2 | - |
pH 2.0, first transition midpoint in presence of 0.8 M urea | Carica papaya |
| 53.3 | - |
pH 2.0, second transition midpoint in absence of urea | Carica papaya |
| 66.9 | - |
pH 2.0, second transition midpoint in presence of 0.8 M urea | Carica papaya |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
