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Literature summary extracted from

  • Dinnella, C.; Lanzarini, G.; Ercolessi, P.
    Preparation and properties of an immobilized soluble-insoluble pectinlyase (1995), Process Biochem., 30, 151-157.
No PubMed abstract available

General Stability

EC Number General Stability Organism
4.2.2.10 immobilization appreciably enhances stability in the temperature range 25°C to 45°C Aspergillus japonicus

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
4.2.2.10 additional information
-
 additional information
-
 Aspergillus japonicus

Organism

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

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4.2.2.10 pectin
-
 Aspergillus japonicus ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
4.2.2.10 pectolyase Y23 Seishin Pharmaceutical Aspergillus japonicus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
4.2.2.10 additional information
-
 immobilization appreciably enhances stability in the temperature range 25°C-45°C Aspergillus japonicus
4.2.2.10 25
-
 t1/2 for soluble enzyme: 6 h, t1/2 for the immobilized enzyme: more than 30 days Aspergillus japonicus
4.2.2.10 35
-
 t1/2 for soluble enzyme: 1 h, t1/2 for the immobilized enzyme: more than 22 days Aspergillus japonicus
4.2.2.10 45
-
 t1/2 for soluble enzyme: 0.5 h, t1/2 for the immobilized enzyme: more than 3 h Aspergillus japonicus
4.2.2.10 65
-
 t1/2 for soluble enzyme: 5 min, t1/2 for the immobilized enzyme: more than 5 min Aspergillus japonicus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
4.2.2.10 5.6
-
 soluble enzyme form Aspergillus japonicus
4.2.2.10 7
-
 immobilized enzyme form Aspergillus japonicus