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Literature summary extracted from

  • Jong-Chon, K.; Kim, H.Y.; Choi, Y.J.
    Production and characterization of acid-stable pectin lyase from Bacillus sp. PN33 (1998), J. Microbiol. Biotechnol., 8, 353-360.
No PubMed abstract available

General Stability

EC Number General Stability Organism
4.2.2.10 Ca2+ increases thermal stability Bacillus sp. (in: Bacteria)

Inhibitors

EC Number Inhibitors Comment Organism Structure
4.2.2.10 Co2+ 1 mM, 67% inactivation Bacillus sp. (in: Bacteria)
4.2.2.10 Cu2+ 1 mM, 97% inactivation Bacillus sp. (in: Bacteria)
4.2.2.10 diethyldicarbonate 1 mM, complete inactivation Bacillus sp. (in: Bacteria)
4.2.2.10 Fe2+ 1 mM, 20% inactivation Bacillus sp. (in: Bacteria)
4.2.2.10 H2O2 5 mM, 29% inhibition Bacillus sp. (in: Bacteria)
4.2.2.10 Hg2+ 93% inhibition Bacillus sp. (in: Bacteria)
4.2.2.10 Mn2+ 1 mM, 23% inactivation Bacillus sp. (in: Bacteria)
4.2.2.10 Phenylmethylsulfonylfluoride 5 mM, 96% inhibition Bacillus sp. (in: Bacteria)
4.2.2.10 Zn2+ 1 mM, 44% inactivation Bacillus sp. (in: Bacteria)

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
4.2.2.10 extracellular
-
 Bacillus sp. (in: Bacteria)
-
-

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
4.2.2.10 Ca2+ 1 mM, 50% activation Bacillus sp. (in: Bacteria)

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
4.2.2.10 52000
-
 non-denaturing PAGE Bacillus sp. (in: Bacteria)

Organism

EC Number Organism UniProt Comment Textmining
4.2.2.10 Bacillus sp. (in: Bacteria)
-
 PN33
-
4.2.2.10 Bacillus sp. (in: Bacteria) PN33
-
 PN33
-

Purification (Commentary)

EC Number Purification (Comment) Organism
4.2.2.10
-
 Bacillus sp. (in: Bacteria)

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
-
-
 Bacillus sp. (in: Bacteria)

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4.2.2.10 pectin
-
 Bacillus sp. (in: Bacteria) ?
-
 ?
4.2.2.10 pectin
-
 Bacillus sp. (in: Bacteria) PN33 ?
-
 ?

Subunits

EC Number Subunits Comment Organism
4.2.2.10 monomer x * 52000, SDS-PAGE Bacillus sp. (in: Bacteria)

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
4.2.2.10 40
-
-
 Bacillus sp. (in: Bacteria)

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
4.2.2.10 30 50 30°C: about 45% of maximal activity, 50°C: about 80% of maximal activity Bacillus sp. (in: Bacteria)

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
4.2.2.10 additional information
-
 Ca2+ increases thermal stability Bacillus sp. (in: Bacteria)

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
4.2.2.10 6
-
-
 Bacillus sp. (in: Bacteria)

pH Range

EC Number pH Minimum pH Maximum Comment Organism
4.2.2.10 5 7.5 pH 5: 55% of maximal activity, pH 7.5: 35% of maximal activity Bacillus sp. (in: Bacteria)

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
4.2.2.10 4
-
 4°C, 24 h, 70% loss of activity Bacillus sp. (in: Bacteria)
4.2.2.10 5
-
 4°C, 24 h, stable Bacillus sp. (in: Bacteria)
4.2.2.10 6
-
 4°C, 24 h, about 20% loss of activity Bacillus sp. (in: Bacteria)
4.2.2.10 7
-
 4°C, 24 h, about 30% loss of activity Bacillus sp. (in: Bacteria)
4.2.2.10 8
-
 4°C, 24 h, about 95% loss of activity Bacillus sp. (in: Bacteria)