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Literature summary for 3.2.1.15 extracted from

  • Tu, T.; Li, Y.; Su, X.; Meng, K.; Ma, R.; Wang, Y.; Yao, B.; Lin, Z.; Luo, H.
    Probing the role of cation-pi interaction in the thermotolerance and catalytic performance of endo-polygalacturonases (2016), Sci. Rep., 6, 38413 .
    View publication on PubMedView publication on EuropePMC
Search for more literature for 3.2.1.15

Cloned(Commentary)

Cloned (Comment) Organism
expressed in Pichia pastoris GS115 cells Penicillium sp. CGMCC 1669

Protein Variants

Protein Variants Comment Organism
H58Y the mutant shows improved thermostability and catalytic efficiency compared to the wild type enzyme Penicillium sp. CGMCC 1669
H58Y/T71Y/T304Y the mutant shows improved thermostability and catalytic efficiency compared to the wild type enzyme Penicillium sp. CGMCC 1669
T304Y the mutant shows improved thermostability and catalytic efficiency compared to the wild type enzyme Penicillium sp. CGMCC 1669
T71Y the mutant shows improved thermostability and catalytic efficiency compared to the wild type enzyme Penicillium sp. CGMCC 1669

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
pectate + H2O Penicillium sp. CGMCC 1669
-
 ?
-
 ?
pectin + H2O Penicillium sp. CGMCC 1669
-
 ?
-
 ?
polygalacturonate + H2O Penicillium sp. CGMCC 1669
-
 oligogalacturonates
-
 ?

Organism

Organism UniProt Comment Textmining
Penicillium sp. CGMCC 1669
-
-
-

Purification (Commentary)

Purification (Comment) Organism
HiTrap Q column chromatography Penicillium sp. CGMCC 1669

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
pectate + H2O
-
 Penicillium sp. CGMCC 1669 ?
-
 ?
pectin + H2O
-
 Penicillium sp. CGMCC 1669 ?
-
 ?
polygalacturonate + H2O
-
 Penicillium sp. CGMCC 1669 oligogalacturonates
-
 ?

Synonyms

Synonyms Comment Organism
endo-polygalacturonase
-
 Penicillium sp. CGMCC 1669
PG63
-
 Penicillium sp. CGMCC 1669

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
40
-
-
 Penicillium sp. CGMCC 1669

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
30 56 the enzyme retains about 90% activity after 30 min at 30-45°C. The activity drops to about 70%, 40% and less than 10% after 30 min at 45°C, 50°C and 55°C, respectively. The melting temperature is 56°C Penicillium sp. CGMCC 1669

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
4 4.5
-
 Penicillium sp. CGMCC 1669