Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
35500 | - |
gel filtration | Aspergillus japonicus |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus japonicus | - |
- |
- |
Purification (Comment) | Organism |
---|---|
- |
Aspergillus japonicus |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
1362 | - |
- |
Aspergillus japonicus |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
additional information | maceration of plant tissues | Aspergillus japonicus | ? | - |
? | |
pectic acid + H2O | - |
Aspergillus japonicus | galacturonic acid oligomers | - |
? | |
pectin + H2O | - |
Aspergillus japonicus | ? | - |
? | |
polygalacturonate + H2O | - |
Aspergillus japonicus | oligogalacturonates | higher galacturonides progressively disappear with reaction time, and monogalacturonic acid, digalacturonic acid and trigalacturonic acids remain as the end products of the hydrolysis | ? |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | - |
pH 4.5, stable below | Aspergillus japonicus |
65 | - |
10 min, complete loss of activity | Aspergillus japonicus |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
4.5 | - |
hydrolysis of pectin or pectic acid | Aspergillus japonicus |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
4 | 5 | 4°C or 30°C, stable | Aspergillus japonicus |