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Literature summary extracted from

  • Sinitsyna, O.A.; Fedorova, E.A.; Semenova, M.V.; Gusakov, A.V.; Sokolova, L.M.; Bubnova, T.M.; Okunev, O.N.; Chulkin, A.M.; Vavilova, E.A.; Vinetsky, Y.P.; Sinitsyn, A.P.
    Isolation and characterization of extracellular pectin lyase from Penicillium canescens (2007), Biokhimiya, 72, 565-571.
    View publication on PubMed

Application

EC Number Application Comment Organism
4.2.2.10 food industry successfully applied to production and clarification of juice Penicillium canescens

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
4.2.2.10 additional information
-
 additional information influence of the degree of etherification on turnover numer Penicillium canescens

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
4.2.2.10 extracellular
-
 Penicillium canescens
-
-

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
4.2.2.10 Ca2+ at pH values above the optimum, calcium ions can increase pectin lyase activity or even shift the pH optimum into more acidic range. No effect on enzyme activity toward highly methylated citrus pectin is displayed by CaCl2 at the salt concentration of 0-0.1 M at pH 8.0 Penicillium canescens

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
4.2.2.10 37546
-
 x * 37546, calculated from sequence Penicillium canescens
4.2.2.10 38000
-
 x * 38000, SDS-PAGE Penicillium canescens

Organism

EC Number Organism UniProt Comment Textmining
4.2.2.10 Penicillium canescens
-
 PCA-10
-
4.2.2.10 Penicillium canescens PCA-10
-
 PCA-10
-

Purification (Commentary)

EC Number Purification (Comment) Organism
4.2.2.10
-
 Penicillium canescens

Source Tissue

EC Number Source Tissue Comment Organism Textmining
4.2.2.10 culture medium
-
 Penicillium canescens
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4.2.2.10 pectin among pectins with different degree of substitution, the enzyme preferably hydrolyzes highly etherized substrate. The enzyme has practically no effect on completely demethylated substrate Penicillium canescens ?
-
 ?
4.2.2.10 pectin among pectins with different degree of substitution, the enzyme preferably hydrolyzes highly etherized substrate. The enzyme has practically no effect on completely demethylated substrate Penicillium canescens PCA-10 ?
-
 ?

Subunits

EC Number Subunits Comment Organism
4.2.2.10 ? x * 38000, SDS-PAGE Penicillium canescens
4.2.2.10 ? x * 37546, calculated from sequence Penicillium canescens

Synonyms

EC Number Synonyms Comment Organism
4.2.2.10 pectin lyase A
-
 Penicillium canescens

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
4.2.2.10 60
-
-
 Penicillium canescens

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
4.2.2.10 40 65 40°C: about 50% of maximal activity, 65°C: about 70% of maximal activity Penicillium canescens

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
4.2.2.10 40
-
 pH 5.0-6.0, 3 h, 20% loss of activity, pH 4.0, 30% loss of activity after 3 h Penicillium canescens
4.2.2.10 50
-
 pH 5.0-6.0, 3 h, 40% loss of activity. pH 4.0, 60% loss of activity after 3 h Penicillium canescens
4.2.2.10 60
-
 pH 5.0, 80% loss of activity after 1 h. pH 6.0 or pH 4.0, complete loss of activity after 1 h Penicillium canescens
4.2.2.10 70
-
 half-inactivation time at pH 6.0 is 120 sec, half-inactivation time at pH 4.0 is 150 sec, half-inactivation time at pH 5.0 is 180 sec Penicillium canescens
4.2.2.10 80
-
 at a humidity of 2-3%, the enzyme preserves 95% of its initial activity after incubation during 7 min. At a humidity of 15%, enzyme half-inactivation time is 120 sec Penicillium canescens

Turnover Number [1/s]

EC Number Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
4.2.2.10 additional information
-
 additional information influence of the degree of etherification on turnover numer Penicillium canescens

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
4.2.2.10 5 5.5
-
 Penicillium canescens

pH Range

EC Number pH Minimum pH Maximum Comment Organism
4.2.2.10 4.3 6.3 pH 4.3: about 50% of maximal activity, pH 6.3: about 50% of maximal activity Penicillium canescens

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
4.2.2.10 4
-
 30% loss of activity after 3 h at 40°C. 60% loss of activity after 3 h at 50°C, complete loss of activity after 30-40 min Penicillium canescens
4.2.2.10 5 6 highest stability, 20% loss of activity after 3 h at 40°C. 40% loss of activity after 3 h at 50°C Penicillium canescens
4.2.2.10 5
-
 60°C, 80% loss of activity after 1 h Penicillium canescens
4.2.2.10 6
-
 60°C, complete loss of activity after 30-40 min Penicillium canescens

pI Value

EC Number Organism Comment pI Value Maximum pI Value
4.2.2.10 Penicillium canescens calculated from sequence
-
 6
4.2.2.10 Penicillium canescens isoelectrofocusing
-
 6.7