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Literature summary for 3.4.22.2 extracted from

  • Esti, M.; Benucci, I.; Lombardelli, C.; Liburdi, K.; Garzillo, A.
    Papain from papaya (Carica papaya L.) fruit and latex: Preliminary characterization in alcoholic-acidic buffer for wine application (2013), Food Bioprod. Process., 91, 595-598.
    View publication on PubMed

Inhibitors

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 [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

Organism UniProt Comment Textmining
Carica papaya
-
-
-

Source Tissue

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 [micromol/min/mg]

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

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 and Products (Substrate)

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

Synonyms Comment Organism
papain
-
Carica papaya

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
25
-
assay at Carica papaya

Turnover Number [1/s]

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

pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2
-
assay at Carica papaya