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EC Number
Natural Substrates
Commentary (Nat. Sub.)
3.4.23.4
alpha-casein + H2O
alpha-casein is hydrolyzed extensively
3.4.23.4
alphas1-casein + H2O
-
3.4.23.4
beta-casein + H2O
-
3.4.23.4
bovine kappa-casein + H2O
the enzyme cleaves the Phe105-Met106 bond of kappa-casein
3.4.23.4
casein + H2O
-
3.4.23.4
casein + H2O
the enzyme breaks the bond between Phe-105 and Met-106 in the casein and initiates the coagulation of milk
3.4.23.4
kappa-casein + H2O
-
3.4.23.4
kappa-casein + H2O
cleaves a single bond in kappa-casein between phenylalanine 105 and methionine 106
3.4.23.4
kappa-casein + H2O
cleaves a single bond between phenylalanine 105 and methionine 106
3.4.23.4
kappa-casein + H2O
involved in milk clotting
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