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Literature summary extracted from

  • Sakai, T.; Okushima, M.; Yoshitake, S.
    Purification, crystallization and some properties of endopolygalacturonase from Kluyveromyces fragilis (1984), Agric. Biol. Chem., 48, 1951-1961.
No PubMed abstract available

Crystallization (Commentary)

EC Number Crystallization (Comment) Organism
3.2.1.15
-
 Saccharomyces fragilis

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.15 Ag+
-
 Saccharomyces fragilis
3.2.1.15 Ba2+
-
 Saccharomyces fragilis
3.2.1.15 Ca2+
-
 Saccharomyces fragilis
3.2.1.15 Hg+
-
 Saccharomyces fragilis
3.2.1.15 Hg2+
-
 Saccharomyces fragilis
3.2.1.15 Pb2+
-
 Saccharomyces fragilis

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.15 33000
-
 gel filtration Saccharomyces fragilis

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.15 Kluyveromyces marxianus
-
-
-
3.2.1.15 Kluyveromyces wickerhamii
-
-
-
3.2.1.15 Saccharomyces fragilis
-
 i.e. Kluyveromyces fragilis
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.2.1.15 glycoprotein
-
 Kluyveromyces marxianus
3.2.1.15 glycoprotein contains 3.2% sugar Saccharomyces fragilis

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.15
-
 Saccharomyces fragilis

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.15 additional information
-
-
 Saccharomyces fragilis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.15 polygalacturonate + H2O
-
 Saccharomyces fragilis oligogalacturonates
-
 ?
3.2.1.15 polygalacturonate + H2O
-
 Kluyveromyces marxianus oligogalacturonates
-
 ?
3.2.1.15 polygalacturonate + H2O
-
 Kluyveromyces wickerhamii oligogalacturonates
-
 ?
3.2.1.15 protopectin + H2O
-
 Saccharomyces fragilis highly polymerized pectin
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.15 55
-
-
 Saccharomyces fragilis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.15 30
-
 pH 5.0, stable up to Saccharomyces fragilis
3.2.1.15 55
-
 30 min, 50% loss of activity Saccharomyces fragilis
3.2.1.15 70
-
 30 min, complete loss of activity Saccharomyces fragilis

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.15 4 7 37°C, 30 min, stable Saccharomyces fragilis
3.2.1.15 5
-
 30°C, stable Saccharomyces fragilis