Literature summary for 3.2.1.15 extracted from

Fachin, D.; Smout, C.; Verlent, I.; Ly Nguyen, B.; Van Loey, A.M.; Hendrickx, M.E.
Inactivation kinetics of purified tomato polygalacturonase by thermal and high-pressure processing (2004), J. Agric. Food Chem., 52, 2697-2703.

Search for more literature for 3.2.1.15

General Stability

General Stability	Organism
PG1 and PG2 are stable up to 300 MPa for 15 min at 25°C, nearly complete inactivation at 500 MPa. Thermal and high-pressure inactivation kinetics of purified PG2 at pH 4.4. High pressure processing is an alternative to inactivate the enzyme without the need for applying high temperatures	Solanum lycopersicum

Molecular Weight [Da]

Molecular Weight [Da]	Molecular Weight Maximum [Da]	Comment	Organism
42000	-	x * 42000, PG1 and PG2, SDS-PAGE	Solanum lycopersicum

Organism

Organism	UniProt	Comment	Textmining
Solanum lycopersicum	-	-	-

Purification (Commentary)

Purification (Comment)	Organism
PG2	Solanum lycopersicum

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
polygalacturonate + H2O	-	Solanum lycopersicum	?	-	?

Subunits

Subunits	Comment	Organism
?	x * 42000, PG1 and PG2, SDS-PAGE	Solanum lycopersicum

Synonyms

Synonyms	Comment	Organism
PG1	-	Solanum lycopersicum
PG2	-	Solanum lycopersicum

Temperature Stability [°C]

Temperature Stability Minimum [°C]	Temperature Stability Maximum [°C]	Comment	Organism
additional information	-	thermal and high-pressure inactivation kinetics of purified PG2 at pH 4.4	Solanum lycopersicum
50	-	5 min, PG2 and PG1 are stable	Solanum lycopersicum
55	-	5 min, PG1 is stable, PG2 loses about 35% of its activity	Solanum lycopersicum
60	-	5 min, complete loss of activity of enzyme form PG2, about 5% loss of activity of enzyme form PG1	Solanum lycopersicum

pI Value

Organism	Comment	pI Value Maximum	pI Value
Solanum lycopersicum	above, PG1 and PG2	4.7	4.6

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Release 2023.1 (January 2023)