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Literature summary for 4.2.2.10 extracted from

  • Semenova, M.V.; Sinitsyna, O.A.; Morozova, V.V.; Fedorova, E.A.; Gusakov, A.V.; Okunev, O.N.; Sokolova, L.M.; Koshelev, A.V.; Bubnova, T.V.; Vinetskii, Y.P.; Sinitsyn, A.P.
    Use of a preparation from fungal pectin lyase in the food industry (2006), Appl. Biochem. Microbiol., 42, 598-602.
No PubMed abstract available
Search for more literature for 4.2.2.10

Application

Application Comment Organism
food industry homogeneous pectin lyase from Penicillium canescens exhibits the ability to clarify apple juice. Efficient treatment of juice requires 0.2 mg of homogeneous enzyme Penicillium canescens

Localization

Localization Comment Organism GeneOntology No. Textmining
extracellular
-
 Penicillium canescens
-
-

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
38000
-
 x * 38000, SDS-PAGE Penicillium canescens

Organism

Organism UniProt Comment Textmining
Penicillium canescens
-
-
-
Penicillium canescens Res 23-10
-
-
-

Subunits

Subunits Comment Organism
? x * 38000, SDS-PAGE Penicillium canescens

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
62 64
-
 Penicillium canescens

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
40
-
 3 h, pH 5.0, retains 80% of basal activity Penicillium canescens
50
-
 3 h, pH 5.0, retains 60% of basal activity Penicillium canescens

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5
-
-
 Penicillium canescens