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Literature summary for 3.4.23.5 extracted from
- Purification and characterization of a proteinase identified as cathepsin D from tilapia muscle (Tilapia nilotica X Tilapia aurea). (1991), J. Agric. Food Chem., 39, 1597-1601.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| EDTA | 10 mM, slight | Tilapia sp. |  |
| Fe3+ | - |
Tilapia sp. | |
| Hg2+ | - |
Tilapia sp. | |
| PCMB | - |
Tilapia sp. | |
| pepstatin | - |
Tilapia sp. | |
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| lysosome | - |
Tilapia sp. | 5764 | - |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| Ca2+ | activates | Tilapia sp. | |
| Cd2+ | slight activation | Tilapia sp. | |
| Mg2+ | activates | Tilapia sp. | |
| Ni2+ | activates | Tilapia sp. | |
| Zn2+ | slight activation | Tilapia sp. | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 55000 | - |
non-dissociating PAGE | Tilapia sp. |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Tilapia sp. | - |
Tilapia nilotica * Tilapia aurea | - |
Posttranslational Modification
| Posttranslational Modification | Comment | Organism |
|---|---|---|
| side-chain modification | glycoprotein | Tilapia sp. |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Tilapia sp. |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| muscle | - |
Tilapia sp. | - |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 0.077 | - |
- |
Tilapia sp. |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 55000, SDS-PAGE | Tilapia sp. |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 37 | - |
- |
Tilapia sp. |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 25 | 45 | rapid decrease of activity below 25°C and above 45°C | Tilapia sp. |
| 45 | - |
30 min, 30% loss of activity | Tilapia sp. |
| 50 | - |
30 min, 50% loss of activity | Tilapia sp. |
| 65 | - |
30 min, complete inactivation | Tilapia sp. |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 3.5 | - |
- |
Tilapia sp. |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| additional information | - |
- |
Tilapia sp. |
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