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Literature summary extracted from

  • Nadaroglu, H.; Taskin, E.; Adiguezel, A.; Guelluece, M.; Demir, N.
    Production of a novel pectin lyase from Bacillus pumilus (P9), purification and characterisation and fruit juice application (2010), Rom. Biotechnol. Lett., 15, 5167-5176.
No PubMed abstract available

Activating Compound

EC Number Activating Compound Comment Organism Structure
4.2.2.10 2-mercaptoethanol 10 mM, 124% of initial activity Bacillus pumilus

Inhibitors

EC Number Inhibitors Comment Organism Structure
4.2.2.10 Cu2+ 10 mM, 11% of initial activity Bacillus pumilus
4.2.2.10 EDTA 10 mM, complete loss of activity Bacillus pumilus
4.2.2.10 Fe2+ 10 mM, 67% of initial activity Bacillus pumilus
4.2.2.10 Hg2+ 10 mM, complete loss of activity Bacillus pumilus
4.2.2.10 Mn2+ 10 mM, complete loss ofactivity Bacillus pumilus
4.2.2.10 additional information not inhibitory: L-cysteine, ascorbic acid Bacillus pumilus
4.2.2.10 Zn2+ 10 mM, 88% of initial activity Bacillus pumilus

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
4.2.2.10 extracellular
-
 Bacillus pumilus
-
-

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
4.2.2.10 Ca2+ 10 mM, 132% of initial activity Bacillus pumilus
4.2.2.10 Mg2+ 10 mM, 119% of initial activity Bacillus pumilus

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
4.2.2.10 25000
-
 gel filtration Bacillus pumilus

Organism

EC Number Organism UniProt Comment Textmining
4.2.2.10 Bacillus pumilus
-
-
-
4.2.2.10 Bacillus pumilus P9
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
4.2.2.10
-
 Bacillus pumilus

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
4.2.2.10 175
-
 pH 8.0,temperature not specified in the publication Bacillus pumilus

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4.2.2.10 pectin
-
 Bacillus pumilus ?
-
 ?
4.2.2.10 pectin
-
 Bacillus pumilus P9 ?
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
4.2.2.10 60
-
-
 Bacillus pumilus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
4.2.2.10 50
-
 4 h, 40% loss of activity Bacillus pumilus
4.2.2.10 60
-
 1 h, 50% loss of activity Bacillus pumilus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
4.2.2.10 6
-
-
 Bacillus pumilus