Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 3.2.1.67 extracted from

  • Silva, D.; Martins, E.S.; Leite, R.S.; Da Silva, R.; Ferreira, V.; Gomes, E.
    Purification and characterization of an exo-polygalacturonase produced by Penicillium viridicatum RFC3 in solid-state fermentation (2007), Proc. Biochem., 42, 1237-1243.
No PubMed abstract available
Search for more literature for 3.2.1.67

General Stability

General Stability Organism
10 mM Ba2+ increases thermal stability by 30%, besides increasing its stability at acid pH Penicillium viridicatum

Inhibitors

Inhibitors Comment Organism Structure
Ag+ 10 mM, 50% inhibition Penicillium viridicatum
Al3+ 10 mM, 56% inhibition Penicillium viridicatum
Co2+ 10 mM,54% inhibition Penicillium viridicatum
Cr3+ 10 mM, complete inhibition Penicillium viridicatum
Cu2+ 10 mM, complete inhibition Penicillium viridicatum
EDTA 10 mM, 40% inhibition Penicillium viridicatum
Fe2+ 10 mM, complete inhibition Penicillium viridicatum
Hg2+ 10 mM, complete inhibition Penicillium viridicatum
K+ 10 mM, 40% inhibition Penicillium viridicatum
Mg2+ 10 mM, 23% inhibition Penicillium viridicatum
Mn2+ 10 mM, complete inhibition Penicillium viridicatum
Ni2+ 10 m, 58% inhibition Penicillium viridicatum
Zn2+ 10 mM, 36% inhibition Penicillium viridicatum

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
 additional information the apparent Km-value with apple pectin as substrate is 1.82 mg/ml Penicillium viridicatum

Metals/Ions

Metals/Ions Comment Organism Structure
Ba2+ 10 mM, increased the enzyme activity by 96% Penicillium viridicatum

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
24100
-
 x * 24100, SDS-PAGE Penicillium viridicatum

Organism

Organism UniProt Comment Textmining
Penicillium viridicatum
-
-
-
Penicillium viridicatum RFC
-
-
-

Purification (Commentary)

Purification (Comment) Organism
-
 Penicillium viridicatum

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
356.7
-
-
 Penicillium viridicatum

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
esterified pectin + H2O
-
 Penicillium viridicatum D-galacturonic acid + ?
-
 ?
esterified pectin + H2O
-
 Penicillium viridicatum RFC D-galacturonic acid + ?
-
 ?

Subunits

Subunits Comment Organism
? x * 24100, SDS-PAGE Penicillium viridicatum

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
60
-
-
 Penicillium viridicatum

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
35 65 35°C: about 65% of maximal activity, 65°C: about 50% of maximal activity Penicillium viridicatum

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
45
-
 1 h, enzyme preserved 60-75% of its original activity Penicillium viridicatum
60
-
 1 h, enzyme preserved 18% of its original activity Penicillium viridicatum
70
-
 1 h, enzyme preserved 8% of its original activity Penicillium viridicatum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
6
-
-
 Penicillium viridicatum

pH Range

pH Minimum pH Maximum Comment Organism
5 8 pH 5.0: about 50% of maximal activity, pH 8.0: about 55% of maximal activity Penicillium viridicatum

pH Stability

pH Stability pH Stability Maximum Comment Organism
7 10 stable Penicillium viridicatum

pI Value

Organism Comment pI Value Maximum pI Value
Penicillium viridicatum isoelectric focusing
-
 6.5