Any feedback?
Literature summary for 4.2.2.10 extracted from
- Purification and properties of pectin lyase from Aspergillus japonicus (1975), Agric. Biol. Chem., 39, 313-321.
No PubMed abstract available
General Stability
| General Stability | Organism |
|---|---|
| in dilute solutions, below 0.010 mg/ml, unstable at 4°C and -15°C | Aspergillus japonicus |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Iodine | - |
Aspergillus japonicus |  |
| N-bromosuccinimide | - |
Aspergillus japonicus | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | - |
Aspergillus japonicus |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| Ca2+ | stimulates | Aspergillus japonicus | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 32000 | - |
gel filtration | Aspergillus japonicus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus japonicus | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Aspergillus japonicus |
Storage Stability
| Storage Stability | Organism |
|---|---|
| in the frozen state, stable for several months | Aspergillus japonicus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| additional information | the enzyme is able to macerate parenchymateous tissues, in which onion tissue is the most susceptible to be attacked by the enzyme | Aspergillus japonicus | ? | - |
? | |
| pectin | - |
Aspergillus japonicus | ? | - |
? | |
| polymethyl polygalacturonate methyl glycoside | - |
Aspergillus japonicus | ? | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 55 | - |
assay of 10 min | Aspergillus japonicus |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | 65 | 30°C: about 45% of maximal activity, 65°C: about 35% of maximal activity | Aspergillus japonicus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | - |
pH 4-5, stable | Aspergillus japonicus |
| 50 | - |
2 h, 25% loss of activity | Aspergillus japonicus |
| 60 | - |
60 min, complete loss of activity | Aspergillus japonicus |
| 70 | - |
10 min, complete loss of activity | Aspergillus japonicus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6 | - |
pectin, Ca2+ shifts the pH-optimum to pH 7.0 | Aspergillus japonicus |
| 7 | - |
polymethyl polygalacturonate methyl glycoside | Aspergillus japonicus |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| additional information | - |
- |
Aspergillus japonicus |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 4 | 5 | 30°C, stable | Aspergillus japonicus |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
