Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
41000 | - |
SDS-PAGE | Pyrus communis |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
polygalacturonate + H2O | Pyrus communis | the enzyme exhibits endo- and exo-activity | oligogalacturonates | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Pyrus communis | - |
cultivar Anjou | - |
Purification (Comment) | Organism |
---|---|
ammonium sulfate precipitation, Sephacryl S-200 gel filtration, and CM-Sephadex gel filtration | Pyrus communis |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit | - |
Pyrus communis | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
polygalacturonate + H2O | the enzyme exhibits endo- and exo-activity | Pyrus communis | oligogalacturonates | - |
? | |
sodium polypectate + H2O | - |
Pyrus communis | ? | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
37 | - |
- |
Pyrus communis |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
- |
50 | - |
Pyrus communis |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
100 | - |
the purified enzyme is heat labile as boiling for 5 min reduces approximately 80% of activity | Pyrus communis |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
4.5 | - |
in sodium citrate and sodium acetate buffers | Pyrus communis |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
3 | 6 | - |
Pyrus communis |
Organism | Comment | pI Value Maximum | pI Value |
---|---|---|---|
Pyrus communis | isoelectric focusing | - |
7.8 |