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Literature summary for 3.4.24.37 extracted from
- Purification and characterisation of proteases A and D from Debaryomyces hansenii (2008), Int. J. Food Microbiol., 124, 135-141.
Activating Compound
| Activating Compound | Comment | Organism | Structure |
|---|---|---|---|
| iodoacetate | 11% activation at 1 mM | Debaryomyces hansenii |  |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| 1,10-phenanthroline | complete inhibition at 0.1 mM | Debaryomyces hansenii | |
| 2-mercaptoethanol | 19% inhibition at 5 mM | Debaryomyces hansenii | |
| 3,4-dichloroisocoumarin | 71% inhibition at 1 mM | Debaryomyces hansenii | |
| 4-chloromercuribenzoate | complete inhibition at 0.1 mM | Debaryomyces hansenii | |
| Cd2+ | 33% inhibition at 0.5 mM | Debaryomyces hansenii | |
| DTT | 19% inhibition at 1 mM | Debaryomyces hansenii | |
| EGTA | 35% inhibition at 5 mM | Debaryomyces hansenii | |
| Hg2+ | complete inhibition at 0.05 mM | Debaryomyces hansenii | |
| Mg2+ | 21% inhibition at 0.5 mM | Debaryomyces hansenii | |
| additional information | no inhibition by EDTA at 5 mM | Debaryomyces hansenii | |
| pepstatin A | 15% inhibition at 1 mM | Debaryomyces hansenii | |
| PMSF | 50% inhibition at 1 mM | Debaryomyces hansenii | |
| Zn2+ | 73% inhibition at 0.5 mM | Debaryomyces hansenii | |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| additional information | metalloprotease, not affeted by Cu2+, Co2+, Mn2+, and Ca2+ | Debaryomyces hansenii |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 65000 | - |
1 * 65000, SDS-PAGE | Debaryomyces hansenii |
| 68000 | - |
gel filtration | Debaryomyces hansenii |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Debaryomyces hansenii | - |
isolated from the natural microflora of fermented sausages and selected as possible starter culture on the basis of its physiological and biochemical properties and its ability to compete during sausage manufacturing processes | - |
| Debaryomyces hansenii CECT 12487 | - |
isolated from the natural microflora of fermented sausages and selected as possible starter culture on the basis of its physiological and biochemical properties and its ability to compete during sausage manufacturing processes | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| native enzyme 2560fold by fractionation with protamine sulfate, anion exchange chromatography on a weak followed by a strong anion exchange resin, and gel filtration | Debaryomyces hansenii |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| N-succinyl-Leu-Tyr-7-amido-4-methylcoumarin + H2O | - |
Debaryomyces hansenii | N-succinyl-Leu-Tyr + 7-amino-4-methylcoumarin | - |
? | |
| N-succinyl-Leu-Tyr-7-amido-4-methylcoumarin + H2O | - |
Debaryomyces hansenii CECT 12487 | N-succinyl-Leu-Tyr + 7-amino-4-methylcoumarin | - |
? | |
| N-succinyl-Leu-Tyr-7-amido-4-methylcoumarin + H2O | - |
Debaryomyces hansenii CECT12487 | N-succinyl-Leu-Tyr + 7-amino-4-methylcoumarin | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| monomer | 1 * 65000, SDS-PAGE | Debaryomyces hansenii |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| PrD | - |
Debaryomyces hansenii |
| protease D | - |
Debaryomyces hansenii |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 37 | - |
assay at | Debaryomyces hansenii |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7 | 8 | - |
Debaryomyces hansenii |
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Release 2023.1 (January 2023)
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