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Literature summary for 3.4.22.32 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
Search for more literature for 3.4.22.32

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
0.249
-
 benzyl-Phe-Val-Arg-4-nitroanilide tartaric buffer containing 12% ethanol, pH 3.2, 25°C, stem bromelain Ananas comosus

Organism

Organism UniProt Comment Textmining
Ananas comosus
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
benzyl-Phe-Val-Arg-4-nitroanilide + H2O
-
 Ananas comosus ?
-
 ?

Synonyms

Synonyms Comment Organism
stem bromelain
-
 Ananas comosus

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
25
-
 assay at Ananas comosus

Turnover Number [1/s]

Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
20
-
 benzyl-Phe-Val-Arg-4-nitroanilide tartaric buffer containing 12% ethanol, pH 3.2, 25°C, stem bromelain Ananas comosus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2
-
 assay at Ananas comosus