General Stability | Organism |
---|---|
ultrasound treatment causes inactivation of polygalacturonase in the temperature range 50-75°C, while at 50°C only the labile PG fraction (isoform PG 2) is inactivated | Solanum lycopersicum |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Solanum lycopersicum | - |
Heinz 3402 variety | - |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit juice | - |
Solanum lycopersicum | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
polygalacturonate + H2O | - |
Solanum lycopersicum | oligogalacturonates | - |
? |
Synonyms | Comment | Organism |
---|---|---|
endopolygalacturonase | - |
Solanum lycopersicum |
PG1 | isoform | Solanum lycopersicum |
PG2 | isoform | Solanum lycopersicum |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | 75 | thermal treatment at 50°C does not have a significant effect on the activity of polygalacturonase in tomato juice, at temperatures between 50 and 75°C, thermal treatment results in partial enzyme inactivation, isoform PG2 is heat-labile and is totally inactivated after a 5 min treatment at 65°C. Thermosonication enhances the inactivation kinetics of isoform PG2 4fold at 60°C while the enhancement decreases to 2.3fold at 75°C | Solanum lycopersicum |