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Literature summary for 3.2.1.67 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 | - |
x * 41000, SDS-PAGE | Penicillium expansum |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Penicillium expansum | - |
- |
- |
Posttranslational Modification
| Posttranslational Modification | Comment | Organism |
|---|---|---|
| no glycoprotein | - |
Penicillium expansum |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| ammonium sulfate precipitation, CM-Sephadex column chromatography, and Sephacryl S-200 gel filtration | Penicillium expansum |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 5.36 | - |
crude enzyme, at pH 5.5, 37°C | Penicillium expansum |
| 12860 | - |
purified enzyme, at pH 5.5, 37°C | Penicillium expansum |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| GalAalpha(1->4)GalAalpha(1->4)GalA + H2O | - |
Penicillium expansum | GalAalpha(1->4)GalA + D-galacturonic acid | - |
? |  |
| additional information | does not hydrolyze digalacturonic acid | Penicillium expansum | ? | - |
? | |
| sodium polypectate + H2O | - |
Penicillium expansum | D-galacturonic acid + ? | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 41000, SDS-PAGE | Penicillium expansum |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| polygalacturonase | - |
Penicillium expansum |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 37 | - |
- |
Penicillium expansum |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
- |
50 | - |
Penicillium expansum |
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 enzyme activity | Penicillium expansum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 4.5 | - |
in sodium citrate and sodium acetate buffers | Penicillium expansum |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 3 | 6 | - |
Penicillium expansum |
pI Value
| Organism | Comment | pI Value Maximum | pI Value |
|---|---|---|---|
| Penicillium expansum | isoelectric focusing | - |
7.8 |
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