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Literature summary for 3.2.1.15 extracted from

  • Tai, E.; Hsieh, P.; Sheu, S.
    Purification and characterization of polygalacturonase from screened Aspergillus tubingensis for coffee processing (2013), Food Sci. Technol. Res., 19, 813-818.
No PubMed abstract available
Search for more literature for 3.2.1.15

Application

Application Comment Organism
food industry the enzyme improves the elimination of coffee mucilage Aspergillus tubingensis

Inhibitors

Inhibitors Comment Organism Structure
2-mercaptoethanol
-
 Aspergillus tubingensis
Al3+ 82% inhibition Aspergillus tubingensis
Co2+ 82% inhibition Aspergillus tubingensis
Cu2+ strong inhibition of 90% Aspergillus tubingensis
diethyldicarbonate
-
 Aspergillus tubingensis
EDTA
-
 Aspergillus tubingensis
Hg2+ complete inhibition Aspergillus tubingensis
iodoacetic acid
-
 Aspergillus tubingensis
Mg2+ 40% inhibition Aspergillus tubingensis
N-bromosuccinimide strong inhibition of 98% Aspergillus tubingensis
p-chloromercuribenzoate
-
 Aspergillus tubingensis
SDS
-
 Aspergillus tubingensis
Zn2+ 47% inhibition Aspergillus tubingensis

Metals/Ions

Metals/Ions Comment Organism Structure
Ba2+ 30% activation Aspergillus tubingensis
Ca2+ 62% activation Aspergillus tubingensis
Mn2+ 24% activation Aspergillus tubingensis
additional information no effct by DTT Aspergillus tubingensis

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
pectin + H2O Aspergillus tubingensis coffee pectin ?
-
 ?

Organism

Organism UniProt Comment Textmining
Aspergillus tubingensis P19805
-
-

Purification (Commentary)

Purification (Comment) Organism
native enzyme 5fold from solid-state fermentation on coffee pectin by ammonium sulfate fractionation, gel filtration, and anion exchange chromatography Aspergillus tubingensis

Source Tissue

Source Tissue Comment Organism Textmining
additional information screening for a strain that exhibits high level of enzyme activity on coffee pectin, culture method optimzation. Sucrose (2%) and sodium nitrate (3%) are the best carbon and nitrogen sources, respectively, in solid-state fermentation at pH 4.0 and 35°C Aspergillus tubingensis
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
189.8
-
 purified enzyme, pH 5.0, 50°C Aspergillus tubingensis

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
pectin + H2O coffee pectin Aspergillus tubingensis ?
-
 ?
pectin + H2O coffee pectin agar plate containing 2% crude pectin from coffee mucilage Aspergillus tubingensis ?
-
 ?

Synonyms

Synonyms Comment Organism
PGase
-
 Aspergillus tubingensis

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
60
-
-
 Aspergillus tubingensis

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
50
-
 purified enzyme, half-life is 4 h Aspergillus tubingensis

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5
-
-
 Aspergillus tubingensis

pH Stability

pH Stability pH Stability Maximum Comment Organism
3 7 purified enzyme, 24 h, highly stable at Aspergillus tubingensis