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Literature summary for 3.2.1.15 extracted from

  • Yuan, P.; Meng, K.; Huang, H.; Shi, P.; Luo, H.; Yang, P.; Yao, B.
    A novel acidic and low-temperature-active endo-polygalacturonase from Penicillium sp. CGMCC 1669 with potential for application in apple juice clarification (2011), Food Chem., 129, 1369-1375.
    View publication on PubMed
Search for more literature for 3.2.1.15

Application

Application Comment Organism
food industry endo-PG I showed higher efficiency in juice clarification than the pectin lyase alone or the commercial pectinase widely used. Addition of endo-PG I at 3.4 U/ml reduces the intrinsic viscosity of apple juice by 4.5%, and increases the light transmittance by 71.8%. Endo-PG I is an interesting biocatalyst for juice clarification Penicillium sp.

Cloned(Commentary)

Cloned (Comment) Organism
gene pg I, DNA and amino acid sequence determination and analysis, recombinant expression in Pichia pastoris strain GS115 Penicillium sp.

Inhibitors

Inhibitors Comment Organism Structure
Ca2+ strong inhibition at 5 mM Penicillium sp.
Co2+
-
 Penicillium sp.
Cr3+ strong inhibition at 5 mM Penicillium sp.
Cu2+ strong inhibition at 5 mM Penicillium sp.
Fe3+ strong inhibition at 5 mM Penicillium sp.
Mn2+
-
 Penicillium sp.
Ni2+
-
 Penicillium sp.
Pb2+ strong inhibition at 5 mM Penicillium sp.
SDS strong inhibition at 5 mM Penicillium sp.
Zn2+ strong inhibition at 5 mM Penicillium sp.

Metals/Ions

Metals/Ions Comment Organism Structure
additional information Li+, Na+, K+, Mg2+ and EDTA enhance activity or have no effects on the enzymatic activity Penicillium sp.

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
37500
-
 x * 37500, about, sequence calculation Penicillium sp.

Organism

Organism UniProt Comment Textmining
Penicillium sp. G0XZD8 gene pg I
-

Source Tissue

Source Tissue Comment Organism Textmining
mycelium
-
 Penicillium sp.
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information the purified recombinant endo-PGA1 exhibits highest activity on substrate polygalacturonic acid, followed by pectins with different levels of esterification. Endo-PG I exhibits 77.5%, 19.4%, and 9% of the relative activity towards pectins of 34%, 70%, and 85% esterified, respectively Penicillium sp. ?
-
 ?

Subunits

Subunits Comment Organism
? x * 37500, about, sequence calculation Penicillium sp.

Synonyms

Synonyms Comment Organism
endo-PG I
-
 Penicillium sp.
endo-polygalacturonase
-
 Penicillium sp.
More the enzyme belongs to the glycoside hydrolase family 28 Penicillium sp.
pectinase
-
 Penicillium sp.

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
40
-
 recombinant enzyme Penicillium sp.

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
-
 55 at 0°C, endo-PG I still shows 7.3% of the maximal activity, maximal activity at 40°C, over 90% of maximal activity within the range of 35-55°C Penicillium sp.

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
40
-
 purified recombinant enzyme, stable up to Penicillium sp.
50
-
 purified recombinant enzyme, 60 min, loss of 40% activity Penicillium sp.
60
-
 purified recombinant enzyme, 5 min, loss of 95% activity Penicillium sp.

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5
-
 recombinant enzyme Penicillium sp.

pH Range

pH Minimum pH Maximum Comment Organism
3 5 50% of maximal activity at pH 3.0 and pH 5.0, almost inactive at pH 7.0 Penicillium sp.

pH Stability

pH Stability pH Stability Maximum Comment Organism
2 6 purified recombinant enzyme, 1 h, 37°C, over 60% activity remaining Penicillium sp.

pI Value

Organism Comment pI Value Maximum pI Value
Penicillium sp. about, sequence calculation
-
 7.2

General Information

General Information Comment Organism
physiological function addition of endo-PG I at 3.4 U/ml reduces the intrinsic viscosity of apple juice by 4.5%, and increases the light transmittance by 71.8% Penicillium sp.