EC Number | Application | Comment | Organism |
---|---|---|---|
3.4.11.5 | food industry | Aspergillus oryzae enzyme PAP together with alkaline protease and leucine aminopeptidase is used to hydrolyze rice protein. The amount of hydrophobic amino acids is significantly increased, which contributes to a reduction in the bitterness | Aspergillus oryzae |
EC Number | Cloned (Comment) | Organism |
---|---|---|
3.4.11.5 | gene pap, recombinant expression of His-tagged Pap in Bacillus subtilis strain WB600, for cell culture, batch fermentation conditions, including the agitation speed, pH and temperature, are systematically optimized based on a kinetic analysis, method optimization, overview. The yield of PAP reaches 174.8 U/ml under the optimized conditions, which is 1.66 times higher than that of the original production | Aspergillus oryzae |
EC Number | Protein Variants | Comment | Organism |
---|---|---|---|
3.4.11.5 | additional information | recombinant expression of enzyme Pap in Bacillus subtilis strain WB600. For cell culture, batch fermentation conditions, including the agitation speed, pH and temperature, are systematically optimized based on a kinetic analysis, fermentation kinetics, method optimization, overview. The yield of PAP reaches 174.8 U/ml under the optimized conditions, which is 1.66 times higher than that of the original production. The structure and storage stability of the lyophilized enzyme are significantly increased when protectants are added, and PAP together with alkaline protease and leucine aminopeptidase is used to hydrolyze rice protein. The amount of hydrophobic amino acids is significantly increased, which contributes to a reduction in the bitterness | Aspergillus oryzae |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.4.11.5 | additional information | Aspergillus oryzae | hydrolysis of reice protein by wild-type and mutant enzymes | ? | - |
? | |
3.4.11.5 | additional information | Aspergillus oryzae JN-412 | hydrolysis of reice protein by wild-type and mutant enzymes | ? | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.4.11.5 | Aspergillus oryzae | W8GG09 | - |
- |
3.4.11.5 | Aspergillus oryzae JN-412 | W8GG09 | - |
- |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.4.11.5 | L-proline-4-nitroanilide + H2O | - |
Aspergillus oryzae | L-proline + 4-nitroaniline | - |
? | |
3.4.11.5 | L-proline-4-nitroanilide + H2O | - |
Aspergillus oryzae JN-412 | L-proline + 4-nitroaniline | - |
? | |
3.4.11.5 | additional information | hydrolysis of reice protein by wild-type and mutant enzymes | Aspergillus oryzae | ? | - |
? | |
3.4.11.5 | additional information | hydrolysis of reice protein by wild-type and mutant enzymes | Aspergillus oryzae JN-412 | ? | - |
? |
EC Number | Subunits | Comment | Organism |
---|---|---|---|
3.4.11.5 | More | secondary structure analysis of PAP, overview | Aspergillus oryzae |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
3.4.11.5 | PAP | - |
Aspergillus oryzae |
3.4.11.5 | Prolyl aminopeptidase | - |
Aspergillus oryzae |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.4.11.5 | 50 | - |
recombinant enzyme | Aspergillus oryzae |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.4.11.5 | 7.5 | - |
recombinant enzyme | Aspergillus oryzae |