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Literature summary for 3.2.1.15 extracted from

  • Tounsi, H.; Hadj Sassi, A.; Ben Romdhane, Z.; Lajnef, M.; Dupuy, J.; Lapaillerie, D.; Lomenech, A.; Bonneu, M.; Gargouri, A.; Hadj-Taieb, N.
    Catalytic properties of a highly thermoactive polygalacturonase from the mesophilic fungus Penicillium occitanis and use in juice clarification (2016), J. Mol. Catal. B, 127, 56-66 .
No PubMed abstract available
Search for more literature for 3.2.1.15

Activating Compound

Activating Compound Comment Organism Structure
EDTA 118% activity at 10 mM Penicillium sp. 'occitanis'
Urea 112.5% activity at 5 mM Penicillium sp. 'occitanis'

Application

Application Comment Organism
food industry the enzyme is able to enhance the clarification of citrus juice Penicillium sp. 'occitanis'

Inhibitors

Inhibitors Comment Organism Structure
2-mercaptoethanol 67.5% residual activity at 10 mM Penicillium sp. 'occitanis'
Ba2+ 62.87% residual activity at 10 mM Penicillium sp. 'occitanis'
Ca2+ 71.37% residual activity at 10 mM Penicillium sp. 'occitanis'
Cu2+ complete inhibition at 10 mM Penicillium sp. 'occitanis'
Fe2+ 84.63% residual activity at 10 mM Penicillium sp. 'occitanis'
Hg2+ complete inhibition at 10 mM Penicillium sp. 'occitanis'
Mg2+ 61.24% residual activity at 10 mM Penicillium sp. 'occitanis'
Mn2+ complete inhibition at 10 mM Penicillium sp. 'occitanis'
additional information not affected by K+ Penicillium sp. 'occitanis'
Na+ 93.5% residual activity at 10 mM Penicillium sp. 'occitanis'
SDS complete inhibition at 5 mM Penicillium sp. 'occitanis'
Zn2+ 80.9% residual activity at 5 mM Penicillium sp. 'occitanis'

Metals/Ions

Metals/Ions Comment Organism Structure
Ca2+ 123.5% activity at 2 mM Penicillium sp. 'occitanis'

Organism

Organism UniProt Comment Textmining
Penicillium sp. 'occitanis'
-
-
-
Penicillium sp. 'occitanis' CT1
-
-
-

Purification (Commentary)

Purification (Comment) Organism
Mono Q column chromatography, high performance liquid chromatography and Shodex KW-802.5 gel filtration Penicillium sp. 'occitanis'

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
apple pectin + H2O 47.25% activity compared to polygalacturonate Penicillium sp. 'occitanis' ?
-
 ?
apple pectin + H2O 47.25% activity compared to polygalacturonate Penicillium sp. 'occitanis' CT1 ?
-
 ?
citrus pectin + H2O 28% esterified citrus pectin is hydrolyzed with 52.5% activity compared to polygalacturonate, 75% esterified citrus pectin is hydrolyzed with 29.75% activity compared to polygalacturonate, and 90% esterified citrus pectin is hydrolyzed with 17.5% activity compared to polygalacturonate Penicillium sp. 'occitanis' ?
-
 ?
citrus pectin + H2O 28% esterified citrus pectin is hydrolyzed with 52.5% activity compared to polygalacturonate, 75% esterified citrus pectin is hydrolyzed with 29.75% activity compared to polygalacturonate, and 90% esterified citrus pectin is hydrolyzed with 17.5% activity compared to polygalacturonate Penicillium sp. 'occitanis' CT1 ?
-
 ?
polygalacturonate + H2O very high specific activity (100% activity) Penicillium sp. 'occitanis' tetragalacturonate + trigalacturonate
-
 ?
polygalacturonate + H2O very high specific activity (100% activity) Penicillium sp. 'occitanis' CT1 tetragalacturonate + trigalacturonate
-
 ?

Subunits

Subunits Comment Organism
? x * 45000, SDS-PAGE Penicillium sp. 'occitanis'

Synonyms

Synonyms Comment Organism
endo-polygalacturonase
-
 Penicillium sp. 'occitanis'
PG1
-
 Penicillium sp. 'occitanis'
PGase
-
 Penicillium sp. 'occitanis'

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
70
-
-
 Penicillium sp. 'occitanis'

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
40 60 the enzyme remains stable for 2 h at 40°C and loses about 40% an 90% of its initial activity after 2 h at 50°C and 60°C, respectively. The enzyme is completely inactive after 3 h at 60 or 70°C Penicillium sp. 'occitanis'

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5.5
-
-
 Penicillium sp. 'occitanis'

pH Stability

pH Stability pH Stability Maximum Comment Organism
4 8 the enzyme remains stable for 24 h at pH 4.0-8.0 Penicillium sp. 'occitanis'