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Literature summary for 3.4.23.20 extracted from

  • Emi, S.; Myers, D.V.; Iacobucci, G.A.
    Purification and properties of the thermostable acid protease of Penicillium duponti (1976), Biochemistry, 15, 842-848.
    View publication on PubMed
Search for more literature for 3.4.23.20

Inhibitors

Inhibitors Comment Organism Structure
alpha-Diazo-p-bromoacetophenone in presence of Cu2+ Penicillium duponti
Diazoacetyl DL-norleucine methyl ester in presence of Cu2+ Penicillium duponti
Diazoacetylglycine ethyl ester in presence of Cu2+ Penicillium duponti
additional information p-bromophenacylbromide Penicillium duponti
Specific pepsin inhibitor produced by Streptomyces naniwaensis
-
 Penicillium duponti

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
41590
-
 Penicillium duponti, calculated from amino acid composition Penicillium duponti

Organism

Organism UniProt Comment Textmining
Penicillium duponti
-
 K 1014
-
Penicillium duponti K 1014
-
 K 1014
-

Posttranslational Modification

Posttranslational Modification Comment Organism
glycoprotein contains 4.33% carbohydrate expressed as glucose Penicillium duponti

Purification (Commentary)

Purification (Comment) Organism
-
 Penicillium duponti

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
additional information
-
-
 Penicillium duponti

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
Egg albumin + H2O best substrate, 30% of the peptide bonds are split after 48 h, at 37øC, pH 3.0 Penicillium duponti ?
-
 ?
Egg albumin + H2O best substrate, 30% of the peptide bonds are split after 48 h, at 37øC, pH 3.0 Penicillium duponti K 1014 ?
-
 ?
Hemoglobin + H2O best substrate, 30% of the peptide bonds are split after 48 h, at 37øC, pH 3.0 Penicillium duponti ?
-
 ?
Hemoglobin + H2O best substrate, 30% of the peptide bonds are split after 48 h, at 37øC, pH 3.0 Penicillium duponti K 1014 ?
-
 ?
Milk casein + H2O
-
 Penicillium duponti ?
-
 ?
Milk casein + H2O
-
 Penicillium duponti K 1014 ?
-
 ?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
60
-
 at pH 2.5, 10 min incubation Penicillium duponti
75
-
 at pH 3.7, 10 min incubation Penicillium duponti

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
30
-
 pH 2.5-6.5, 24 h, stable Penicillium duponti
60
-
 pH 3.5-5.5, 1 h, stable Penicillium duponti

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
2.5
-
 milk casein Penicillium duponti
3 3.5 hemoglobin, egg albumin Penicillium duponti

pH Stability

pH Stability pH Stability Maximum Comment Organism
2.5
-
 65°C, complete loss of activity after 15 min, 60°C, complete loss of activity after 60 min Penicillium duponti
2.5 6.5 30°C, 24 h, stable Penicillium duponti
3.5 5.5 60°C, 1 h, stable Penicillium duponti
4.5
-
 at 65°C, stable for 15 min, at 60°C, stable for 60 min Penicillium duponti