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Literature summary extracted from

  • Adejuwon, A.O.; Olutiola, P.O.
    Pectin lyase activity in culture filtrate of Penicillium species (2007), J. Plant Sci., 2, 347-352.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
4.2.2.10 EDTA
-
 Penicillium sp.
4.2.2.10 Hg2+ 6 mM, complete inactivation Penicillium sp.

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
4.2.2.10 Ca2+ maximal stimulation at 15 mM Penicillium sp.
4.2.2.10 K+ maximal stimulation at 20 mM Penicillium sp.
4.2.2.10 Mg2+ maximal stimulation at 25 mM Penicillium sp.
4.2.2.10 Na+ maximal stimulation at 25 mM Penicillium sp.

Organism

EC Number Organism UniProt Comment Textmining
4.2.2.10 Penicillium sp.
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
4.2.2.10
-
 Penicillium sp.

Source Tissue

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

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4.2.2.10 pectin
-
 Penicillium sp. ?
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
4.2.2.10 35
-
-
 Penicillium sp.

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
4.2.2.10 8
-
-
 Penicillium sp.

pH Range

EC Number pH Minimum pH Maximum Comment Organism
4.2.2.10 7 9 pH 7.0: about 45% loss of activity, pH 9.0: about 90% of maximal activity Penicillium sp.