Application | Comment | Organism |
---|---|---|
food industry | endo-PG I showed higher efficiency in juice clarification than the pectin lyase alone or the commercial pectinase widely used. Addition of endo-PG I at 3.4 U/ml reduces the intrinsic viscosity of apple juice by 4.5%, and increases the light transmittance by 71.8%. Endo-PG I is an interesting biocatalyst for juice clarification | Penicillium sp. |
Cloned (Comment) | Organism |
---|---|
gene pg I, DNA and amino acid sequence determination and analysis, recombinant expression in Pichia pastoris strain GS115 | Penicillium sp. |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
Ca2+ | strong inhibition at 5 mM | Penicillium sp. | |
Co2+ | - |
Penicillium sp. | |
Cr3+ | strong inhibition at 5 mM | Penicillium sp. | |
Cu2+ | strong inhibition at 5 mM | Penicillium sp. | |
Fe3+ | strong inhibition at 5 mM | Penicillium sp. | |
Mn2+ | - |
Penicillium sp. | |
Ni2+ | - |
Penicillium sp. | |
Pb2+ | strong inhibition at 5 mM | Penicillium sp. | |
SDS | strong inhibition at 5 mM | Penicillium sp. | |
Zn2+ | strong inhibition at 5 mM | Penicillium sp. |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
additional information | Li+, Na+, K+, Mg2+ and EDTA enhance activity or have no effects on the enzymatic activity | Penicillium sp. |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
37500 | - |
x * 37500, about, sequence calculation | Penicillium sp. |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Penicillium sp. | G0XZD8 | gene pg I | - |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
mycelium | - |
Penicillium sp. | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
additional information | the purified recombinant endo-PGA1 exhibits highest activity on substrate polygalacturonic acid, followed by pectins with different levels of esterification. Endo-PG I exhibits 77.5%, 19.4%, and 9% of the relative activity towards pectins of 34%, 70%, and 85% esterified, respectively | Penicillium sp. | ? | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | x * 37500, about, sequence calculation | Penicillium sp. |
Synonyms | Comment | Organism |
---|---|---|
endo-PG I | - |
Penicillium sp. |
endo-polygalacturonase | - |
Penicillium sp. |
More | the enzyme belongs to the glycoside hydrolase family 28 | Penicillium sp. |
pectinase | - |
Penicillium sp. |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
40 | - |
recombinant enzyme | Penicillium sp. |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
- |
55 | at 0°C, endo-PG I still shows 7.3% of the maximal activity, maximal activity at 40°C, over 90% of maximal activity within the range of 35-55°C | Penicillium sp. |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
40 | - |
purified recombinant enzyme, stable up to | Penicillium sp. |
50 | - |
purified recombinant enzyme, 60 min, loss of 40% activity | Penicillium sp. |
60 | - |
purified recombinant enzyme, 5 min, loss of 95% activity | Penicillium sp. |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
3.5 | - |
recombinant enzyme | Penicillium sp. |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
3 | 5 | 50% of maximal activity at pH 3.0 and pH 5.0, almost inactive at pH 7.0 | Penicillium sp. |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
2 | 6 | purified recombinant enzyme, 1 h, 37°C, over 60% activity remaining | Penicillium sp. |
Organism | Comment | pI Value Maximum | pI Value |
---|---|---|---|
Penicillium sp. | about, sequence calculation | - |
7.2 |
General Information | Comment | Organism |
---|---|---|
physiological function | addition of endo-PG I at 3.4 U/ml reduces the intrinsic viscosity of apple juice by 4.5%, and increases the light transmittance by 71.8% | Penicillium sp. |