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Literature summary extracted from

  • Silva, D.; Martins, E.S.; Leite, R.S.; Da Silva, R.; Ferreira, V.; Gomes, E.
    Purification and characterization of an exo-polygalacturonase produced by Penicillium viridicatum RFC3 in solid-state fermentation (2007), Proc. Biochem., 42, 1237-1243.
No PubMed abstract available

General Stability

EC Number General Stability Organism
3.2.1.67 10 mM Ba2+ increases thermal stability by 30%, besides increasing its stability at acid pH Penicillium viridicatum

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.67 Ag+ 10 mM, 50% inhibition Penicillium viridicatum
3.2.1.67 Al3+ 10 mM, 56% inhibition Penicillium viridicatum
3.2.1.67 Co2+ 10 mM,54% inhibition Penicillium viridicatum
3.2.1.67 Cr3+ 10 mM, complete inhibition Penicillium viridicatum
3.2.1.67 Cu2+ 10 mM, complete inhibition Penicillium viridicatum
3.2.1.67 EDTA 10 mM, 40% inhibition Penicillium viridicatum
3.2.1.67 Fe2+ 10 mM, complete inhibition Penicillium viridicatum
3.2.1.67 Hg2+ 10 mM, complete inhibition Penicillium viridicatum
3.2.1.67 K+ 10 mM, 40% inhibition Penicillium viridicatum
3.2.1.67 Mg2+ 10 mM, 23% inhibition Penicillium viridicatum
3.2.1.67 Mn2+ 10 mM, complete inhibition Penicillium viridicatum
3.2.1.67 Ni2+ 10 m, 58% inhibition Penicillium viridicatum
3.2.1.67 Zn2+ 10 mM, 36% inhibition Penicillium viridicatum

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.67 additional information
-
 additional information the apparent Km-value with apple pectin as substrate is 1.82 mg/ml Penicillium viridicatum

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.67 Ba2+ 10 mM, increased the enzyme activity by 96% Penicillium viridicatum

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.67 24100
-
 x * 24100, SDS-PAGE Penicillium viridicatum

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.67 Penicillium viridicatum
-
-
-
3.2.1.67 Penicillium viridicatum RFC
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.67
-
 Penicillium viridicatum

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.67 356.7
-
-
 Penicillium viridicatum

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.67 esterified pectin + H2O
-
 Penicillium viridicatum D-galacturonic acid + ?
-
 ?
3.2.1.67 esterified pectin + H2O
-
 Penicillium viridicatum RFC D-galacturonic acid + ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.67 ? x * 24100, SDS-PAGE Penicillium viridicatum

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.67 60
-
-
 Penicillium viridicatum

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.67 35 65 35°C: about 65% of maximal activity, 65°C: about 50% of maximal activity Penicillium viridicatum

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.67 45
-
 1 h, enzyme preserved 60-75% of its original activity Penicillium viridicatum
3.2.1.67 60
-
 1 h, enzyme preserved 18% of its original activity Penicillium viridicatum
3.2.1.67 70
-
 1 h, enzyme preserved 8% of its original activity Penicillium viridicatum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.67 6
-
-
 Penicillium viridicatum

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.67 5 8 pH 5.0: about 50% of maximal activity, pH 8.0: about 55% of maximal activity Penicillium viridicatum

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.67 7 10 stable Penicillium viridicatum

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.2.1.67 Penicillium viridicatum isoelectric focusing
-
 6.5