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Literature summary for 4.2.2.10 extracted from
- Purification and properties of pectin trans-eliminase from Aspergillus sojae (1972), Agric. Biol. Chem., 36, 146-153.
No PubMed abstract available
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Hg2+ | - |
Aspergillus sojae |  |
| Iodine | - |
Aspergillus sojae | |
| N-bromosuccinimide | - |
Aspergillus sojae | |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| Ca2+ | 1 mM, 17% stimulation with pectin as substrate | Aspergillus sojae | |
| Co2+ | 1 mM, 8% stimulation with pectin as substrate | Aspergillus sojae | |
| K+ | 1 mM, 8% stimulation with pectin as substrate | Aspergillus sojae | |
| Mg2+ | 1 mM, 16% stimulation with pectin as substrate | Aspergillus sojae | |
| Mn2+ | 1 mM, 21% stimulation with pectin as substrate | Aspergillus sojae | |
| Na+ | 1 mM, 4% stimulation with pectin as substrate | Aspergillus sojae | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 32000 | - |
gel filtration | Aspergillus sojae |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus sojae | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Aspergillus sojae |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| additional information | - |
- |
Aspergillus sojae |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin | 68% esterified | Aspergillus sojae | ? | - |
? | |
| polymethyl polygalacturonate methyl glycoside | 98% esterified | Aspergillus sojae | ? | - |
? | |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | - |
pH 5.5, stable below 40°C | Aspergillus sojae |
| 70 | - |
10 min, complete loss of activity | Aspergillus sojae |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5.5 | - |
pectin, addition of 50 mM Ca2+ shifts the pH-optimum to pH 7.0 | Aspergillus sojae |
| 7 | - |
highly esterified pectin | Aspergillus sojae |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 1.5 | - |
30°C, 24 h, 46% loss of activity | Aspergillus sojae |
| 4 | 7 | 4°C or 30°C, stable | Aspergillus sojae |
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Release 2023.1 (January 2023)
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