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Literature summary for 3.2.1.15 extracted from
- Purification and biochemical characterization of polygalacturonase produced by Penicillium expansum during postharvest decay of Anjou pear (2010), Phytopathology, 100, 42-48.
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 41000 | - |
SDS-PAGE | Pyrus communis |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| polygalacturonate + H2O | Pyrus communis | the enzyme exhibits endo- and exo-activity | oligogalacturonates | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Pyrus communis | - |
cultivar Anjou | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| ammonium sulfate precipitation, Sephacryl S-200 gel filtration, and CM-Sephadex gel filtration | Pyrus communis |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| fruit | - |
Pyrus communis | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| polygalacturonate + H2O | the enzyme exhibits endo- and exo-activity | Pyrus communis | oligogalacturonates | - |
? | |
| sodium polypectate + H2O | - |
Pyrus communis | ? | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 37 | - |
- |
Pyrus communis |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
- |
50 | - |
Pyrus communis |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 100 | - |
the purified enzyme is heat labile as boiling for 5 min reduces approximately 80% of activity | Pyrus communis |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 4.5 | - |
in sodium citrate and sodium acetate buffers | Pyrus communis |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 3 | 6 | - |
Pyrus communis |
pI Value
| Organism | Comment | pI Value Maximum | pI Value |
|---|---|---|---|
| Pyrus communis | isoelectric focusing | - |
7.8 |
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