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Literature summary extracted from

  • Yadav, S.; Shastri, N.V.
    Purification and properties of an extracellular pectin lyase produced by the strain of Penicillium oxalicum in solid-state fermentation (2007), Indian J. Biochem. Biophys., 44, 247-251.
    View publication on PubMed

Inhibitors

EC Number Inhibitors Comment Organism Structure
4.2.2.10 Ag+
-
 Penicillium oxalicum
4.2.2.10 Mo4+
-
 Penicillium oxalicum
4.2.2.10 Pb2+
-
 Penicillium oxalicum
4.2.2.10 Tannic acid
-
 Penicillium oxalicum

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
4.2.2.10 additional information
-
 additional information citrus pectin: 1.1 mg/ml Penicillium oxalicum

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
4.2.2.10 extracellular
-
 Penicillium oxalicum
-
-

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
4.2.2.10 50000
-
 x * 50000, SDS-PAGE Penicillium oxalicum

Organism

EC Number Organism UniProt Comment Textmining
4.2.2.10 Penicillium oxalicum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
4.2.2.10
-
 Penicillium oxalicum

Source Tissue

EC Number Source Tissue Comment Organism Textmining

Subunits

EC Number Subunits Comment Organism
4.2.2.10 ? x * 50000, SDS-PAGE Penicillium oxalicum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
4.2.2.10 50
-
-
 Penicillium oxalicum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
4.2.2.10 8
-
-
 Penicillium oxalicum

pI Value

EC Number Organism Comment pI Value Maximum pI Value
4.2.2.10 Penicillium oxalicum
-
-
 5