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Literature summary extracted from

  • Ishii, S.; Yokotsuka, T.
    Purification and properties of pectin trans-eliminase from Aspergillus sojae (1972), Agric. Biol. Chem., 36, 146-153.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
4.2.2.10 Hg2+
-
Aspergillus sojae
4.2.2.10 Iodine
-
Aspergillus sojae
4.2.2.10 N-bromosuccinimide
-
Aspergillus sojae

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
4.2.2.10 Ca2+ 1 mM, 17% stimulation with pectin as substrate Aspergillus sojae
4.2.2.10 Co2+ 1 mM, 8% stimulation with pectin as substrate Aspergillus sojae
4.2.2.10 K+ 1 mM, 8% stimulation with pectin as substrate Aspergillus sojae
4.2.2.10 Mg2+ 1 mM, 16% stimulation with pectin as substrate Aspergillus sojae
4.2.2.10 Mn2+ 1 mM, 21% stimulation with pectin as substrate Aspergillus sojae
4.2.2.10 Na+ 1 mM, 4% stimulation with pectin as substrate Aspergillus sojae

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
4.2.2.10 32000
-
gel filtration Aspergillus sojae

Organism

EC Number Organism UniProt Comment Textmining
4.2.2.10 Aspergillus sojae
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
4.2.2.10
-
Aspergillus sojae

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
4.2.2.10 additional information
-
-
Aspergillus sojae

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4.2.2.10 pectin 68% esterified Aspergillus sojae ?
-
?
4.2.2.10 polymethyl polygalacturonate methyl glycoside 98% esterified Aspergillus sojae ?
-
?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
4.2.2.10 40
-
pH 5.5, stable below 40°C Aspergillus sojae
4.2.2.10 70
-
10 min, complete loss of activity Aspergillus sojae

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
4.2.2.10 5.5
-
pectin, addition of 50 mM Ca2+ shifts the pH-optimum to pH 7.0 Aspergillus sojae
4.2.2.10 7
-
highly esterified pectin Aspergillus sojae

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
4.2.2.10 1.5
-
30°C, 24 h, 46% loss of activity Aspergillus sojae
4.2.2.10 4 7 4°C or 30°C, stable Aspergillus sojae