Inhibitors | Comment | Organism | Structure |
---|---|---|---|
ethanol | activity decreases with increasing ethanol content, up to 15% ethanol papain from papaya latex is less sensitive to ethanol | Carica papaya |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.221 | - |
benzyl-Phe-Val-Arg-4-nitroanilide | tartaric buffer containing 12% ethanol, pH 3.2, 25°C, papain from papaya latex | Carica papaya | |
0.28 | - |
benzyl-Phe-Val-Arg-4-nitroanilide | McIlvaine buffer, pH 3.2, 25°C, papain from papaya latex | Carica papaya | |
0.285 | - |
benzyl-Phe-Val-Arg-4-nitroanilide | McIlvaine buffer, pH 3.2, 25°C, papain from ripe fruit | Carica papaya | |
0.344 | - |
benzyl-Phe-Val-Arg-4-nitroanilide | McIlvaine buffer + 12% ethanol, pH 3.2, 25°C, papain from papaya latex | Carica papaya | |
0.464 | - |
benzyl-Phe-Val-Arg-4-nitroanilide | tartaric buffer containing 12% ethanol, pH 3.2, 25°C, papain from ripe fruit | Carica papaya | |
0.616 | - |
benzyl-Phe-Val-Arg-4-nitroanilide | McIlvaine buffer + 12% ethanol, pH 3.2, 25°C, papain from ripe fruit | Carica papaya |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Carica papaya | - |
- |
- |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit | papain from ripe fruit is investigated | Carica papaya | - |
latex | papain from papaya latex is investigated | Carica papaya | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
additional information | - |
activity decreases with increasing ethanol content, papain from papaya latex is less sensitive to ethanol | Carica papaya |
additional information | - |
Papain from latex shows a significantly higher and stable catalytic activityrespect to fruit papain | Carica papaya |
Storage Stability | Organism |
---|---|
25°C, model wine (pH 3.2, 12% ethanol), 7 days, papain from papaya latex retains 50% of activity and papain from ripe fruit retains 18% activity | Carica papaya |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
benzyl-Phe-Val-Arg-4-nitroanilide + H2O | - |
Carica papaya | benzyl-Phe-Val-Arg + 4-nitroaniline | - |
? |
Synonyms | Comment | Organism |
---|---|---|
papain | - |
Carica papaya |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
25 | - |
assay at | Carica papaya |
Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
180 | - |
benzyl-Phe-Val-Arg-4-nitroanilide | McIlvaine buffer, pH 3.2, 25°C, papain from ripe fruit | Carica papaya | |
189 | - |
benzyl-Phe-Val-Arg-4-nitroanilide | McIlvaine buffer, pH 3.2, 25°C, papain from papaya latex | Carica papaya | |
215 | - |
benzyl-Phe-Val-Arg-4-nitroanilide | McIlvaine buffer + 12% ethanol, pH 3.2, 25°C, papain from papaya latex | Carica papaya | |
217 | - |
benzyl-Phe-Val-Arg-4-nitroanilide | tartaric buffer containing 12% ethanol, pH 3.2, 25°C, papain from papaya latex | Carica papaya | |
290 | - |
benzyl-Phe-Val-Arg-4-nitroanilide | McIlvaine buffer + 12% ethanol, pH 3.2, 25°C, papain from ripe fruit | Carica papaya | |
309 | - |
benzyl-Phe-Val-Arg-4-nitroanilide | tartaric buffer containing 12% ethanol, pH 3.2, 25°C, papain from ripe fruit | Carica papaya |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
3.2 | - |
assay at | Carica papaya |