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cysteine proteinase - translation to ρωσικά
медицина
цистеиновая протеиназа
![Cysteine synthesis: [[Cystathionine beta synthase]] catalyzes the upper reaction and [[cystathionine gamma-lyase]] catalyzes the lower reaction.](https://commons.wikimedia.org/wiki/Special:FilePath/Cysteine biosynthesis.svg?width=200 "Cysteine synthesis: [[Cystathionine beta synthase]] catalyzes the upper reaction and [[cystathionine gamma-lyase]] catalyzes the lower reaction.")
['sistii:n'sistein]
общая лексика
цистеин
существительное
биохимия
цистеин (аминокислота)
![polarise]] water, which then hydrolyses the substrate. The bottom panel shows 2-step hydrolysis where a residue within the enzyme is activated to act as a [[nucleophile]] (Nu) and attack the substrate. This forms an intermediate where the enzyme is covalently linked to the N-terminal half of the substrate. In a second step, water is activated to hydrolyse this intermediate and complete catalysis. Other enzyme residues (not shown) donate and accept hydrogens and electrostatically stabilise charge build-up along the reaction mechanism.](https://commons.wikimedia.org/wiki/Special:FilePath/Protease mechanism summary.svg?width=200 "polarise]] water, which then hydrolyses the substrate. The bottom panel shows 2-step hydrolysis where a residue within the enzyme is activated to act as a [[nucleophile]] (Nu) and attack the substrate. This forms an intermediate where the enzyme is covalently linked to the N-terminal half of the substrate. In a second step, water is activated to hydrolyse this intermediate and complete catalysis. Other enzyme residues (not shown) donate and accept hydrogens and electrostatically stabilise charge build-up along the reaction mechanism.")
['prəutieiz]
биохимия
протеаза
существительное
биохимия
протеаза
Ορισμός
Βικιπαίδεια
Cysteine proteases, also known as thiol proteases, are hydrolase enzymes that degrade proteins. These proteases share a common catalytic mechanism that involves a nucleophilic cysteine thiol in a catalytic triad or dyad.
Discovered by Gopal Chunder Roy in 1873, the first cysteine protease to be isolated and characterized was papain, obtained from Carica papaya. Cysteine proteases are commonly encountered in fruits including the papaya, pineapple, fig and kiwifruit. The proportion of protease tends to be higher when the fruit is unripe. In fact, the latex of dozens of different plant families are known to contain cysteine proteases. Cysteine proteases are used as an ingredient in meat tenderizers.
