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Literature summary extracted from

  • Saad, N.; Briand, M.; Gardarin, C.; Briand, Y.; Michaud, P.
    Production, purification and characterization of an endopolygalacturonase from Mucor rouxii NRRL 1894 (2007), Enzyme Microb. Technol., 41, 800-805.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.15 Cu2+ 78% of activity reduction Amylomyces rouxii
3.2.1.15 Hg2+ 90.5% of activity reduction Amylomyces rouxii
3.2.1.15 Mg2+ reduces activity by 50% Amylomyces rouxii
3.2.1.15 additional information no considerable effect with Li+, Fe2+ and Rb2+ Amylomyces rouxii
3.2.1.15 Ni(2+) reduces activity by 50% Amylomyces rouxii

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.15 Mn2+ significantly increases activity Amylomyces rouxii

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.15 43100
-
 gel filtration Amylomyces rouxii

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.15 Amylomyces rouxii
-
-
-
3.2.1.15 Amylomyces rouxii NRRL 1894
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.15 to homogeneity by two chromatographic steps using cation exchange column and gel filtration, 85fold Amylomyces rouxii

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.15 16.1
-
 crude extract Amylomyces rouxii
3.2.1.15 1328
-
 85fold purified enzyme Amylomyces rouxii

Storage Stability

EC Number Storage Stability Organism
3.2.1.15 -80°C Amylomyces rouxii

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.15 pectin + H2O citrus pectin, hydrolysis decreases with increasing of degrees of esterification Amylomyces rouxii ?
-
 ?
3.2.1.15 pectin + H2O citrus pectin, hydrolysis decreases with increasing of degrees of esterification Amylomyces rouxii NRRL 1894 ?
-
 ?
3.2.1.15 polygalacturonic acid + H2O
-
 Amylomyces rouxii oligogalacturonates oligosaccharides with various polymerization degrees between 1 and 4 ?
3.2.1.15 polygalacturonic acid + H2O
-
 Amylomyces rouxii NRRL 1894 oligogalacturonates oligosaccharides with various polymerization degrees between 1 and 4 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.15 monomer 1 * 43100, SDS-PAGE Amylomyces rouxii

Synonyms

EC Number Synonyms Comment Organism
3.2.1.15 endopolygalacturonase
-
 Amylomyces rouxii
3.2.1.15 PGase
-
 Amylomyces rouxii

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.15 35
-
-
 Amylomyces rouxii

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.15 30
-
 stable up to 30°C, exhibits 49% of its activity at 20°C, stability decreases rapidly above 60°C Amylomyces rouxii

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.15 4.5
-
-
 Amylomyces rouxii

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.2.1.15 Amylomyces rouxii isoelectrofocusing
-
 6