Activating Compound | Comment | Organism | Structure |
---|---|---|---|
Urea | 122% activity at 5 mM | Penicillium sp. 'occitanis' |
Application | Comment | Organism |
---|---|---|
food industry | the enzyme is used for juice clarification of pear, banana and citrus | Penicillium sp. 'occitanis' |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
Ba2+ | complete inhibition at 2 mM | Penicillium sp. 'occitanis' | |
Ca2+ | 64.9% residual activity at 2 mM | Penicillium sp. 'occitanis' | |
Co2+ | 0.31% residual activity at 2 mM | Penicillium sp. 'occitanis' | |
Cu2+ | 2.48% residual activity at 2 mM | Penicillium sp. 'occitanis' | |
diethyl dicarbonate | complete inhibition at 0.1% (w/v) | Penicillium sp. 'occitanis' | |
EDTA | 80% residual activity at 2 mM | Penicillium sp. 'occitanis' | |
Fe2+ | 16.45% residual activity at 2 mM | Penicillium sp. 'occitanis' | |
K+ | 87.5% residual activity at 2 mM | Penicillium sp. 'occitanis' | |
Mn2+ | complete inhibition at 1 mM | Penicillium sp. 'occitanis' | |
additional information | iodoacetamide, iodoacetate, dithiothreitol, 2-mercaptoethanol and Triton-X100 have no significant effect on enzyme activity | Penicillium sp. 'occitanis' | |
Na+ | 84.4% residual activity at 2 mM | Penicillium sp. 'occitanis' | |
SDS | 70.4% residual activity at 0.5% (w/v) | Penicillium sp. 'occitanis' |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Mg2+ | 132.9% activity at 1 mM | Penicillium sp. 'occitanis' |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Penicillium sp. 'occitanis' | - |
- |
- |
Purification (Comment) | Organism |
---|---|
anion exchange column chromatography | Penicillium sp. 'occitanis' |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + H2O | - |
Penicillium sp. 'occitanis' | ? | - |
? | |
polygalacturonate + H2O | - |
Penicillium sp. 'occitanis' | oligogalacturonic acid + digalacturonic acid + trigalacturonic acid | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | x * 42000, SDS-PAGE | Penicillium sp. 'occitanis' |
Synonyms | Comment | Organism |
---|---|---|
endo-polygalacturonase | - |
Penicillium sp. 'occitanis' |
PG2 | - |
Penicillium sp. 'occitanis' |
PGase | - |
Penicillium sp. 'occitanis' |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
35 | - |
- |
Penicillium sp. 'occitanis' |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
25 | 50 | about 40% activity at 25°C, about 70% activity at 30°C, 100% activity at 35°C, about 80% activity at 40°C, about 40% activity at 50°C | Penicillium sp. 'occitanis' |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
30 | 50 | the enzyme retains about 90%, 80%, 75% and 10% activity after 7 h at 30°C, 35°C, 40°C, and 50°C, respectively | Penicillium sp. 'occitanis' |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
6 | - |
- |
Penicillium sp. 'occitanis' |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
4 | 9 | about 5% activity at pH 4.0, about 70% activity at pH 5.0, 100% activity at pH 6.0, about 85% activity at pH 7.0, about 50% activity at pH 8.0, about 5% activity at pH 9.0 | Penicillium sp. 'occitanis' |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
4 | 9 | the enzyme retains more than 80% activity after 24 h incubation at pH 4.0-9.0 | Penicillium sp. 'occitanis' |