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Literature summary extracted from

  • Tatsumi, H.
    Deuterolysin (2004), Handbook of Proteolytic Enzymes(Barrett,A. J. ,Rawlings,N. D. ,Woessner,J. F. ,Eds. )Academic Press, 1, 786-788.
No PubMed abstract available

Application

EC Number Application Comment Organism
3.4.24.39 additional information likely enables organisms to utilize substrates in their environment Aspergillus sojae

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.4.24.39 recombinant NpII-O expressed from Saccharomyces cerevisiae as a secreted form and from Escherichia coli as a pro-NpII-O in the cells Aspergillus sojae

Protein Variants

EC Number Protein Variants Comment Organism
3.4.24.39 additional information mutant NpII-O forms Aspergillus sojae

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.4.24.39 EDTA only effective at acidic pH, reactivation by Zn2+, Co2+ and Mn2+ Aspergillus sojae
3.4.24.39 metal chelator
-
 Aspergillus sojae
3.4.24.39 additional information not inhibited by DFP, sulfhydryl reagents, DAN and phosphoramidon Aspergillus sojae

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.4.24.39 Zn2+ required for activity Aspergillus sojae

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.4.24.39 19020
-
 sequence analysis Aspergillus sojae

Organism

EC Number Organism UniProt Comment Textmining
3.4.24.39 Aspergillus fumigatus
-
-
-
3.4.24.39 Aspergillus sojae
-
-
-
3.4.24.39 Penicillium camemberti
-
-
-
3.4.24.39 Penicillium roqueforti
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.4.24.39 to homogeneity Aspergillus sojae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.24.39 Albumin + H2O low activity of the enzyme Aspergillus sojae ?
-
 ?
3.4.24.39 casein + H2O low activity of the enzyme Aspergillus sojae ?
-
 ?
3.4.24.39 Gelatin + H2O low activity of the enzyme Aspergillus sojae ?
-
 ?
3.4.24.39 Hemoglobin + H2O low activity of the enzyme Aspergillus sojae ?
-
 ?
3.4.24.39 histone + H2O high activity of the enzyme Aspergillus sojae ?
-
 ?
3.4.24.39 additional information no cleavage of any disubstituted dipeptides Aspergillus sojae ?
-
 ?
3.4.24.39 Oxidized insulin B-chain + H2O
-
 Aspergillus sojae ?
-
 ?
3.4.24.39 protamine + H2O high activity of the enzyme Aspergillus sojae ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.4.24.39 monomer
-
 Aspergillus sojae

Synonyms

EC Number Synonyms Comment Organism
3.4.24.39 Neutral proteinase II
-
 Penicillium roqueforti
3.4.24.39 Neutral proteinase II
-
 Aspergillus sojae
3.4.24.39 Neutral proteinase II
-
 Aspergillus fumigatus
3.4.24.39 Neutral proteinase II
-
 Penicillium camemberti
3.4.24.39 NPII
-
 Penicillium roqueforti
3.4.24.39 NPII
-
 Aspergillus sojae
3.4.24.39 NPII
-
 Aspergillus fumigatus
3.4.24.39 NPII
-
 Penicillium camemberti

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.4.24.39 70 100 most unstable after 10 min at ca. 65-75°C, but regains stability beyond this temperature Aspergillus sojae

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.24.39 5.5 6 on casein Aspergillus sojae