The enzyme, isolated from the fungus Aspergillus giganteus, acts on the non-reducing end of methyl-esterified polygalacturonan, releasing either 4-deoxy--L-threo-hex-4-enopyranuronate or 4-deoxy-6-O-methyl-L-threo-hex-4-enopyranuronate. The enzyme is stimulated by divalent cations, with Co2+ having the strongest effect. It is able to act on substrates as short as a disaccharide, and was active on substrates with degrees of methyl esterification ranging between 34% and 90%.
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The expected taxonomic range for this enzyme is: Aspergillus giganteus
The enzyme, isolated from the fungus Aspergillus giganteus, acts on the non-reducing end of methyl-esterified polygalacturonan, releasing either 4-deoxy--L-threo-hex-4-enopyranuronate or 4-deoxy-6-O-methyl-L-threo-hex-4-enopyranuronate. The enzyme is stimulated by divalent cations, with Co2+ having the strongest effect. It is able to act on substrates as short as a disaccharide, and was active on substrates with degrees of methyl esterification ranging between 34% and 90%.
the enzyme acts on the non-reducing end of methyl-esterified polygalacturonan, releasing either 4-deoxy-L-threo-hex-4-enopyranuronate or 4-deoxy-6-O-methyl-L-threo-hex-4-enopyranuronate. It is able to act on substrates as short as a disaccharide, and is active on substrates with degrees of methyl esterification ranging between 34% and 90%. The enzyme is able to digest apple pectin and citrus pectins with different degrees of methyl esterification
the enzyme acts on the non-reducing end of methyl-esterified polygalacturonan, releasing either 4-deoxy-L-threo-hex-4-enopyranuronate or 4-deoxy-6-O-methyl-L-threo-hex-4-enopyranuronate. It is able to act on substrates as short as a disaccharide, and is active on substrates with degrees of methyl esterification ranging between 34% and 90%. The enzyme is able to digest apple pectin and citrus pectins with different degrees of methyl esterification
Km for citrus pectin with methylation degree of the carboxyl groups of pectin: 4.9 mg/ml. Km for citrus pectin with methylation degree of the carboxyl groups of pectin: 4.6 mg/ml
Purification and characterization of a unique pectin lyase from Aspergillus giganteus able to release unsaturated monogalacturonate during pectin degradation
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4.2.2.27 pectin monosaccharide-lyase
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