Application | Comment | Organism |
---|---|---|
food industry | the enzyme significantly reduces the viscosities and improves the yields of fruit juices from banana, plantain, papaya, pitaya and mango | Penicillium oxalicum |
Cloned (Comment) | Organism |
---|---|
expressed in Pichia pastoris | Penicillium oxalicum |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
Cu2+ | 19.7% residual activity at 2 mM | Penicillium oxalicum | |
Mn2+ | 56.9% residual activity at 2 mM | Penicillium oxalicum |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Co2+ | 107.7 activity at 1 mM | Penicillium oxalicum | |
additional information | the enzyme is not siginificantly influenced by Ba2+, Ca2+, Fe2+, K+, Mg2+, Na+, and Zn2+ | Penicillium oxalicum |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Penicillium oxalicum | A0A1B1MQM8 | - |
- |
Penicillium oxalicum CZ1028 | A0A1B1MQM8 | - |
- |
Purification (Comment) | Organism |
---|---|
Superdex 75 gel filtration | Penicillium oxalicum |
Source Tissue | Comment | Organism | Textmining |
---|
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
apple pectin + H2O | - |
Penicillium oxalicum | ? | - |
? | |
apple pectin + H2O | - |
Penicillium oxalicum CZ1028 | ? | - |
? | |
citrus pectin + H2O | - |
Penicillium oxalicum | ? | - |
? | |
citrus pectin + H2O | - |
Penicillium oxalicum CZ1028 | ? | - |
? | |
polygalacturonate + H2O | highest activity | Penicillium oxalicum | oligogalacturonates | - |
? | |
polygalacturonate + H2O | highest activity | Penicillium oxalicum CZ1028 | oligogalacturonates | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | x * 37000, SDS-PAGE | Penicillium oxalicum |
? | x * 37320, calculated from amino acid sequence | Penicillium oxalicum |
Synonyms | Comment | Organism |
---|---|---|
endo-PG | - |
Penicillium oxalicum |
endo-polygalacturonase | - |
Penicillium oxalicum |
EnPG28A | - |
Penicillium oxalicum |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
55 | - |
- |
Penicillium oxalicum |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
40 | 60 | more than 50% activity between 40 and 60°C, less than 20% activity at 65°C and above | Penicillium oxalicum |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
45 | - |
the enzyme retains more than 90% of the initial activity after incubation at 45°C for 1 h | Penicillium oxalicum |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5.5 | - |
- |
Penicillium oxalicum |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
4.5 | 6 | more than 50% activity between pH 4.5 and 6.0 | Penicillium oxalicum |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
3 | 10 | the enzyme retains more than 80% enzyme activity at pH 3.0-10.0 when it is incubated at 25°C for 1 h, while it retains more than 80% enzyme activity at pH 4.0-6.0 when it is incubated at 25°C for 24 h | Penicillium oxalicum |