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Literature summary for 3.2.1.67 extracted from
- Exopolygalacturonase from suspension cultures of Marchantia polymorpha (1983), Plant Physiol., 73, 216-222.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Ba2+ | - |
Marchantia polymorpha |  |
| Cu2+ | reduces activity 20-53% | Marchantia polymorpha | |
| Hg2+ | - |
Marchantia polymorpha | |
| Mn2+ | - |
Marchantia polymorpha | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 76000 | - |
gel filtration | Marchantia polymorpha |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectic acid + H2O | Marchantia polymorpha | - |
D-galacturonide + ? | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Marchantia polymorpha | - |
liverwort, cell line HYH-2F | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Marchantia polymorpha |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 4.74 | - |
- |
Marchantia polymorpha |
Storage Stability
| Storage Stability | Organism |
|---|---|
| -20°C, 1 month | Marchantia polymorpha |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| (1,4-alpha-D-galacturonide)n + H2O | - |
Marchantia polymorpha | D-galacturonate + digalacturonic acid + trigalacturonic acid | - |
? | |
| pectic acid + H2O | - |
Marchantia polymorpha | D-galacturonic acid + ? | - |
? | |
| pectic acid + H2O | - |
Marchantia polymorpha | D-galacturonide + ? | - |
? | |
| pectin + H2O | - |
Marchantia polymorpha | digalacturonate + D-galacturonic acid | - |
? | |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 55 | - |
30 min barely inactivates enzyme, one-half of activity destroyed when heated to 65°C, completely destroyed at 80°C | Marchantia polymorpha |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 3.6 | 3.8 | - |
Marchantia polymorpha |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 3 | 6.5 | - |
Marchantia polymorpha |
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Release 2023.1 (January 2023)
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