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Literature summary for 4.2.2.10 extracted from
- Kinetic behaviour and thermal inactivation of pectinlyase used in food processing (2004), Int. J. Food Sci. Technol., 39, 631-639.
No PubMed abstract available
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Pectin | substrate inhibition | Aspergillus niger |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus niger | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin | apple pectin | Aspergillus niger | ? | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 35 | 40 | - |
Aspergillus niger |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5.5 | 6.5 | - |
Aspergillus niger |
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Release 2023.1 (January 2023)
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