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Literature summary for 4.2.2.10 extracted from
- Partial purification and properties of pectin lyase from Penicillium expansum (1993), World J. Microbiol. Biotechnol., 9, 574-578.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Ca2+ | 100 mM, 52% inhibition | Penicillium expansum |  |
| Cu2+ | 2 mM CuSO4, 22% inhibition | Penicillium expansum | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | Km for pectin: 9 mg/ml | Penicillium expansum |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| Ca2+ | no stimulation | Penicillium expansum | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 36500 | - |
gel filtration | Penicillium expansum |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Penicillium expansum | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| partial | Penicillium expansum |
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 |
|---|---|---|---|
| additional information | - |
- |
Penicillium expansum |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin | citrus pectin | Penicillium expansum | ? | - |
? | |
| pectin | apple pectin | Penicillium expansum | ? | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | 45 | - |
Penicillium expansum |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 20 | 55 | 20°C: about 40% of maximal activity, 55°C: about 70% of maximal activity | Penicillium expansum |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 45 | - |
40 min, stable up to | Penicillium expansum |
| 50 | - |
40 min, about 40% loss of activity | Penicillium expansum |
| 60 | - |
complete inactivation after 8 min | Penicillium expansum |
| 70 | - |
complete inactivation after 6 min | Penicillium expansum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7 | - |
- |
Penicillium expansum |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4.8 | 8.3 | pH 4.8: about 35% of maximal activity, pH 8.3: about 55% of maximal activity | Penicillium expansum |
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