EC Number | General Stability | Organism |
---|---|---|
4.2.2.10 | in dilute solutions, below 0.010 mg/ml, unstable at 4°C and -15°C | Aspergillus japonicus |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
4.2.2.10 | Iodine | - |
Aspergillus japonicus | |
4.2.2.10 | N-bromosuccinimide | - |
Aspergillus japonicus |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
4.2.2.10 | additional information | - |
additional information | - |
Aspergillus japonicus |
EC Number | Metals/Ions | Comment | Organism | Structure |
---|---|---|---|---|
4.2.2.10 | Ca2+ | stimulates | Aspergillus japonicus |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
4.2.2.10 | 32000 | - |
gel filtration | Aspergillus japonicus |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
4.2.2.10 | Aspergillus japonicus | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
4.2.2.10 | - |
Aspergillus japonicus |
EC Number | Storage Stability | Organism |
---|---|---|
4.2.2.10 | in the frozen state, stable for several months | Aspergillus japonicus |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
4.2.2.10 | additional information | the enzyme is able to macerate parenchymateous tissues, in which onion tissue is the most susceptible to be attacked by the enzyme | Aspergillus japonicus | ? | - |
? | |
4.2.2.10 | pectin | - |
Aspergillus japonicus | ? | - |
? | |
4.2.2.10 | polymethyl polygalacturonate methyl glycoside | - |
Aspergillus japonicus | ? | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
4.2.2.10 | 55 | - |
assay of 10 min | Aspergillus japonicus |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
4.2.2.10 | 30 | 65 | 30°C: about 45% of maximal activity, 65°C: about 35% of maximal activity | Aspergillus japonicus |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
4.2.2.10 | 30 | - |
pH 4-5, stable | Aspergillus japonicus |
4.2.2.10 | 50 | - |
2 h, 25% loss of activity | Aspergillus japonicus |
4.2.2.10 | 60 | - |
60 min, complete loss of activity | Aspergillus japonicus |
4.2.2.10 | 70 | - |
10 min, complete loss of activity | Aspergillus japonicus |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
4.2.2.10 | 6 | - |
pectin, Ca2+ shifts the pH-optimum to pH 7.0 | Aspergillus japonicus |
4.2.2.10 | 7 | - |
polymethyl polygalacturonate methyl glycoside | Aspergillus japonicus |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
4.2.2.10 | additional information | - |
- |
Aspergillus japonicus |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
4.2.2.10 | 4 | 5 | 30°C, stable | Aspergillus japonicus |