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Literature summary for 4.2.2.10 extracted from
- Purification and characterization of pectin lyase secreted by Aspergillus flavus MTCC 10938 (2014), Prikl. Biokhim. Mikrobiol., 49, 396-401.
Application
| Application | Comment | Organism |
|---|---|---|
| industry | purified enzyme shows efficient retting of Crotolaria juncea fibres | Aspergillus flavus |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
citrus pectin | Km value is 1.7 mg/ml, pH not specified in the publication, temperature not specified in the publication | Aspergillus flavus |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 50000 | - |
x * 50000, SDS-PAGE | Aspergillus flavus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus flavus | - |
- |
- |
| Aspergillus flavus MTCC 10938 | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| purification from culture filtrate | Aspergillus flavus |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| culture fluid | - |
Aspergillus flavus | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| citrus pectin | - |
Aspergillus flavus | ? | - |
? |  |
| citrus pectin | - |
Aspergillus flavus MTCC 10938 | ? | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 50000, SDS-PAGE | Aspergillus flavus |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 55 | - |
- |
Aspergillus flavus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | - |
stable up to, for at least 30 min | Aspergillus flavus |
Turnover Number [1/s]
| Turnover Number Minimum [1/s] | Turnover Number Maximum [1/s] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 66 | - |
citrus pectin | pH not specified in the publication, temperature not specified in the publication | Aspergillus flavus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 8 | - |
- |
Aspergillus flavus |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 3 | 11 | more than 90% of maximum activity within | Aspergillus flavus |
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