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Literature summary for 4.2.2.10 extracted from
- Purification and some properties of the pectin lyase from Penicillium italicum (1991), FEBS Lett., 280, 335-340.
Application
| Application | Comment | Organism |
|---|---|---|
| nutrition | post harvest spoilage of citrus products | Penicillium italicum |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | Km for citrus pectin: 15.0 mg/ml | Penicillium italicum |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 22000 | - |
gel filtration | Penicillium italicum |
| 34000 | - |
x * 34000, SDS-PAGE | Penicillium italicum |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Penicillium italicum | - |
CECT 2294 | - |
| Penicillium italicum CECT 2294 | - |
CECT 2294 | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Penicillium italicum |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| additional information | - |
- |
Penicillium italicum |
Storage Stability
| Storage Stability | Organism |
|---|---|
| -20°C, 50 mM Tris-HCl buffer, pH 8.0, stable for several months | Penicillium italicum |
| 4°C, 50 mM Tris-HCl buffer, pH 8.0, stable for several weeks | Penicillium italicum |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin | - |
Penicillium italicum | ? | - |
? |  |
| pectin | - |
Penicillium italicum CECT 2294 | ? | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 34000, SDS-PAGE | Penicillium italicum |
| monomer | - |
Penicillium italicum |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
activity increases up to 50°C | Penicillium italicum |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 45 | - |
stable | Penicillium italicum |
| 65 | - |
10 min, 80% loss of activity | Penicillium italicum |
| 80 | - |
10 min, complete inactivation | Penicillium italicum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 9 | - |
- |
Penicillium italicum |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 3 | - |
4°C, 313 h, 39% loss of activity | Penicillium italicum |
| 10.5 | - |
4°C, 313 h, 7% loss of activity | Penicillium italicum |
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Release 2023.1 (January 2023)
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