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Literature summary for 3.2.1.15 extracted from

  • Muchuweti, M.; Moyo, E.; Mushipe, S.
    Some properties of the polygalacturonase from four Zimbabwean wild fruits (Uapaca kirkiana, Zizphus mauritiana, Tamarindus indica and Berchemia discolor fruits) (2005), Food chem., 90, 655-661.
    View publication on PubMed
Search for more literature for 3.2.1.15

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
 additional information KM-value for pectin is 0.123 mg/ml, at pH 4.0 and 37°C Uapaca kirkiana

Metals/Ions

Metals/Ions Comment Organism Structure
BaCl2 maximal activity at 0.1 mM Uapaca kirkiana
CaCl2 maximal activity at 0.15 mM Uapaca kirkiana
MgCl2 maximal activity at 0.25 mM Uapaca kirkiana
NaCl maximal activity at 0.1 mM Uapaca kirkiana

Organism

Organism UniProt Comment Textmining
Uapaca kirkiana
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
fruit ripe Uapaca kirkiana
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
0.00199
-
 in crude extract from unripe fruit Uapaca kirkiana
0.00664
-
 in cride extract from ripe fruit Uapaca kirkiana

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
pectin + H2O
-
 Uapaca kirkiana ?
-
 ?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
37
-
-
 Uapaca kirkiana

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
20 50 20°C: about 50% of maximal activity, 50°C: about 40% of maximal activity Uapaca kirkiana

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
4
-
-
 Uapaca kirkiana

pH Range

pH Minimum pH Maximum Comment Organism
3 7 pH 3.0: about 25% of maximal activity, pH 7.0: about 50% of maximal activity Uapaca kirkiana