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Literature summary extracted from

  • Konno, H.; Yamasaki, Y.; Katoh, K.
    Exopolygalacturonase from suspension cultures of Marchantia polymorpha (1983), Plant Physiol., 73, 216-222.
    View publication on PubMedView publication on EuropePMC

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.67 Ba2+
-
 Marchantia polymorpha
3.2.1.67 Cu2+ reduces activity 20-53% Marchantia polymorpha
3.2.1.67 Hg2+
-
 Marchantia polymorpha
3.2.1.67 Mn2+
-
 Marchantia polymorpha

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.67 76000
-
 gel filtration Marchantia polymorpha

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.67 pectic acid + H2O Marchantia polymorpha
-
 D-galacturonide + ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.67 Marchantia polymorpha
-
 liverwort, cell line HYH-2F
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.67
-
 Marchantia polymorpha

Source Tissue

EC Number Source Tissue Comment Organism Textmining

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.67 4.74
-
-
 Marchantia polymorpha

Storage Stability

EC Number Storage Stability Organism
3.2.1.67 -20°C, 1 month Marchantia polymorpha

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.67 (1,4-alpha-D-galacturonide)n + H2O
-
 Marchantia polymorpha D-galacturonate + digalacturonic acid + trigalacturonic acid
-
 ?
3.2.1.67 pectic acid + H2O
-
 Marchantia polymorpha D-galacturonic acid + ?
-
 ?
3.2.1.67 pectic acid + H2O
-
 Marchantia polymorpha D-galacturonide + ?
-
 ?
3.2.1.67 pectin + H2O
-
 Marchantia polymorpha digalacturonate + D-galacturonic acid
-
 ?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.67 55
-
 30 min barely inactivates enzyme, one-half of activity destroyed when heated to 65°C, completely destroyed at 80°C Marchantia polymorpha

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.67 3.6 3.8
-
 Marchantia polymorpha

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.67 3 6.5
-
 Marchantia polymorpha