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Literature summary for 3.4.23.1 extracted from

  • Li, C.; Huang, Z.; Dong, L.; Liu, X.
    Improvement of enzymological properties of pepsin by chemical modification with chitooligosaccharides (2018), Int. J. Biol. Macromol., 118, 216-227 .
    View publication on PubMed
Search for more literature for 3.4.23.1

General Stability

General Stability Organism
the pH and temperature stabilities of the enzyme are increased when chitooligosaccharides are linked to the polypeptide chains of the enzyme Sus scrofa

Organism

Organism UniProt Comment Textmining
Sus scrofa
-
-
-

Purification (Commentary)

Purification (Comment) Organism
Sephadex G-100 gel filtration Sus scrofa

Storage Stability

Storage Stability Organism
25°C, purified enzyme in 0.05 M NaAc-HAc buffer (pH 3.6), 4 days, complete loss of activity Sus scrofa
4°C, purified enzyme in 0.05 M NaAc-HAc buffer (pH 3.6), 4 days, complete loss of activity Sus scrofa

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
casein + H2O
-
 Sus scrofa L-tyrosine + ?
-
 ?

Subunits

Subunits Comment Organism
monomer 1 * 38680, calculated from amino acid sequence Sus scrofa

Synonyms

Synonyms Comment Organism
pepsin
-
 Sus scrofa

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
57
-
-
 Sus scrofa

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
60
-
 after being incubated at 60°C and 65°C for 1 h, the residual activities of the enzyme are 26.6% and 14.74%, respectively Sus scrofa

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
1.5 2
-
 Sus scrofa