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Literature summary for 3.1.1.11 extracted from
- Isolation and properties of pectinases from the fungus Aspergillus japonicus (2003), Biochemistry (Moscow), 68, 559-569.
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 46000 | - |
isoform I, SDS-PAGE | Aspergillus japonicus |
| 47000 | - |
isoform II, SDS-PAGE | Aspergillus japonicus |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + H2O | Aspergillus japonicus | - |
methanol + pectate | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus japonicus | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| two isoforms, homogeneity | Aspergillus japonicus |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + H2O | - |
Aspergillus japonicus | methanol + pectate | - |
? | |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | 50 | stable | Aspergillus japonicus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 4.5 | - |
- |
Aspergillus japonicus |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 3.5 | 5.5 | about 50% activity at pH 3.5 and pH 5.5 | Aspergillus japonicus |
pI Value
| Organism | Comment | pI Value Maximum | pI Value |
|---|---|---|---|
| Aspergillus japonicus | isoelectric focusing | - |
3.8 |
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