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Literature summary extracted from

  • Ortega, N.; De Diego, S.; Rodriguez-Nogales, J.M.; Perez-Mateos, M.; Busto, M.D.
    Kinetic behaviour and thermal inactivation of pectinlyase used in food processing (2004), Int. J. Food Sci. Technol., 39, 631-639.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
4.2.2.10 Pectin substrate inhibition Aspergillus niger

Organism

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

Substrates and Products (Substrate)

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

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
4.2.2.10 35 40
-
Aspergillus niger

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
4.2.2.10 5.5 6.5
-
Aspergillus niger