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Literature summary for 3.2.1.15 extracted from

  • Gayathri, T.; Nair, A.
    Isolation, purification and characterisation of polygalacturonase from ripened banana (Musa acuminata cv. Kadali) (2014), Int. J. Food Sci. Technol., 49, 429-434.
    View publication on PubMed
Search for more literature for 3.2.1.15

Inhibitors

Inhibitors Comment Organism Structure
EDTA 50% inhibition at 10 mM Musa acuminata
Triton X-100 at 0.1-10% Musa acuminata

Metals/Ions

Metals/Ions Comment Organism Structure
Ca2+ activates Musa acuminata
Fe3+ activates Musa acuminata
Mg2+ activates Musa acuminata

Organism

Organism UniProt Comment Textmining
Musa acuminata
-
-
-
Musa acuminata Kadali
-
-
-

Purification (Commentary)

Purification (Comment) Organism
native enzyme from fruits 2fold by ammonium sulfate fractionation, anion exchange chromatography, and gel filtration Musa acuminata

Source Tissue

Source Tissue Comment Organism Textmining
fruit
-
 Musa acuminata
-

Specific Activity [micromol/min/mg]

Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
7.53
-
 purified enzyme, pH 3.5, 40°C Musa acuminata

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
polygalacturonic acid + H2O
-
 Musa acuminata ?
-
 ?
polygalacturonic acid + H2O
-
 Musa acuminata Kadali ?
-
 ?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
40
-
-
 Musa acuminata

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
3.5
-
-
 Musa acuminata

General Information

General Information Comment Organism
physiological function polygalacturonase is the key enzyme involved in the fruit softening process in banana Musa acuminata