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Literature summary for 3.2.1.15 extracted from
- Purification, characterisation and mode of action of an endo-polygalacturonase from the psychrophilic fungus Mucor flavus (2003), Enzyme Microb. Technol., 32, 321-330.
No PubMed abstract available
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| extracellular | - |
Mucor flavus | - |
- |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 38700 | - |
x * 38700, mass spectrometry | Mucor flavus |
| 40000 | - |
x * 40000, SDS-PAGE | Mucor flavus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Mucor flavus | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Mucor flavus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| oligogalacturonide + H2O | with a degree of polymerization of 5 and above are hydrolyzed in an endo-fashion and the enzyme appear s to possess 6-7 sugar binding sites in its active site | Mucor flavus | ? | - |
? |  |
| pectin + H2O | the enzyme rapidly decreases the viscosity of polygalacturonate and 89% esterified pectin, but the amount of reducing sugars released from polygalacturonic acid is double that of the 89% esterified pectin. Activity on pectin decreases with an increase in degree of esterification | Mucor flavus | oligogalacturonates | the concentration of oligogalacturonates with degree of polymerization 5 and above is initially high and decreases with time | ? | |
| polygalacturonate + H2O | the enzyme rapidly decreases the viscosity of polygalacturonate and 89% esterified pectin, but the amount of reducing sugars released from polygalacturonic acid is double that of the 89% esterified pectin | Mucor flavus | oligogalacturonates | the concentration of oligogalacturonates with degree of polymerization 5 and above is initially high and decreases with time | ? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 40000, SDS-PAGE | Mucor flavus |
| ? | x * 38700, mass spectrometry | Mucor flavus |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| PGL | - |
Mucor flavus |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 45 | - |
- |
Mucor flavus |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 20 | 50 | 20°C: 40% of maximal activity, 90% of optimal activity between 35 and 50°C | Mucor flavus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | - |
4 h, stable up to | Mucor flavus |
| 50 | - |
rapid decrease of stability above | Mucor flavus |
| 55 | - |
30 min, complete inactivation at or above | Mucor flavus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 3.5 | 5.5 | - |
Mucor flavus |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 3 | 5.5 | pH 2.6: activity is about zero, pH 3.0: about 80% of maximal activity, pH 3.5-5.5: optimal activity | Mucor flavus |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 2.5 | 6 | 20°C, 20 h, activity is completely stable | Mucor flavus |
| 7 | - |
20°C, 20 h, 40% loss of activity | Mucor flavus |
pI Value
| Organism | Comment | pI Value Maximum | pI Value |
|---|---|---|---|
| Mucor flavus | isoelectric focusing | - |
6.9 |
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