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Literature summary extracted from
- Purification and characterization of the pectin lyase and protease produced by Penicillium velutinum grown on Eichhornia crassipes under solid state fermentation (2009), Ann. Microbiol., 59, 755-761.
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 4.2.2.10 | Ag+ | complete inhibitory effect | Penicillium velutinum |  |
| 4.2.2.10 | Hg2+ | complete inhibitory effect | Penicillium velutinum | |
| 4.2.2.10 | Mn2+ | inhibitory effect | Penicillium velutinum | |
| 4.2.2.10 | Zn2+ | inhibitory effect | Penicillium velutinum | |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 4.2.2.10 | Ca2+ | stimulatory effect | Penicillium velutinum | |
| 4.2.2.10 | K+ | stimulatory effect | Penicillium velutinum | |
| 4.2.2.10 | Na+ | stimulatory effect | Penicillium velutinum | |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 4.2.2.10 | 42000 | - |
SDS-PAGE | Penicillium velutinum |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 4.2.2.10 | Penicillium velutinum | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 4.2.2.10 | ammonium sulfate precipitation and 2-step-column chromatography | Penicillium velutinum |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 4.2.2.10 | pectin | - |
Penicillium velutinum | ? | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 4.2.2.10 | 50 | - |
- |
Penicillium velutinum |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 4.2.2.10 | 65 | - |
midpoint of thermal inactivation is 65°C after 45 min of exposure | Penicillium velutinum |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 4.2.2.10 | 5.5 | - |
- |
Penicillium velutinum |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 4.2.2.10 | 5.5 | 6 | good stability at pH 5.5-6.0 | Penicillium velutinum |
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