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Literature summary for 4.2.2.10 extracted from
- Pectin lyase of Penicillium paxilli (1982), Biotechnol. Lett., 4, 549-552.
No PubMed abstract available
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | Km for pectin: 2.5 mg/ml | Penicillium paxilli |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Penicillium paxilli | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| additional information | the enzyme is capable of macerating potato and cucumber tissues | Penicillium paxilli | ? | - |
? |  |
| pectin | citrus pectin | Penicillium paxilli | ? | - |
? | |
| pectin | apple pectin | Penicillium paxilli | ? | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 35 | 40 | - |
Penicillium paxilli |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 20 | 50 | 20°C: about 50% of maximal activity, 45°C: about 65% of maximal activity, 50°C: about 35% of maximal activity | Penicillium paxilli |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | - |
15 min, stable up to | Penicillium paxilli |
| 50 | - |
15 min, about 40% loss of activity | Penicillium paxilli |
| 60 | - |
15 min, complete loss of activity | Penicillium paxilli |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5 | 6 | - |
Penicillium paxilli |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| additional information | - |
- |
Penicillium paxilli |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 3 | - |
4°C, 24 h, 50% loss of activity | Penicillium paxilli |
| 5 | - |
4°C, 24 h, stable | Penicillium paxilli |
| 7 | - |
4°C, 24 h, about 35% loss of activity | Penicillium paxilli |
| 8 | - |
4°C, 24 h, about 60% loss of activity | Penicillium paxilli |
| 9 | - |
4°C, 24 h, complete loss of activity | Penicillium paxilli |
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Release 2023.1 (January 2023)
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