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Literature summary for 4.2.2.10 extracted from

  • Fawzi, E.
    Purification and characterization of the pectin lyase and protease produced by Penicillium velutinum grown on Eichhornia crassipes under solid state fermentation (2009), Ann. Microbiol., 59, 755-761.
    View publication on PubMed
Search for more literature for 4.2.2.10

Inhibitors

Inhibitors Comment Organism Structure
Ag+ complete inhibitory effect Penicillium velutinum
Hg2+ complete inhibitory effect Penicillium velutinum
Mn2+ inhibitory effect Penicillium velutinum
Zn2+ inhibitory effect Penicillium velutinum

Metals/Ions

Metals/Ions Comment Organism Structure
Ca2+ stimulatory effect Penicillium velutinum
K+ stimulatory effect Penicillium velutinum
Na+ stimulatory effect Penicillium velutinum

Molecular Weight [Da]

Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
42000
-
 SDS-PAGE Penicillium velutinum

Organism

Organism UniProt Comment Textmining
Penicillium velutinum
-
-
-

Purification (Commentary)

Purification (Comment) Organism
ammonium sulfate precipitation and 2-step-column chromatography Penicillium velutinum

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
pectin
-
 Penicillium velutinum ?
-
 ?

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50
-
-
 Penicillium velutinum

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
65
-
 midpoint of thermal inactivation is 65°C after 45 min of exposure Penicillium velutinum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5.5
-
-
 Penicillium velutinum

pH Stability

pH Stability pH Stability Maximum Comment Organism
5.5 6 good stability at pH 5.5-6.0 Penicillium velutinum