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Literature summary extracted from

  • Terefe, N.; Gamage, M.; Vilkhu, K.; Simons, L.; Mawson, R.; Versteeg, C.
    The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication (2009), Food Chem., 117, 20-27.
No PubMed abstract available

General Stability

EC Number General Stability Organism
3.2.1.15 ultrasound treatment causes inactivation of polygalacturonase in the temperature range 50-75°C, while at 50°C only the labile PG fraction (isoform PG 2) is inactivated Solanum lycopersicum

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.15 Solanum lycopersicum
-
 Heinz 3402 variety
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.15 fruit juice
-
 Solanum lycopersicum
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.15 polygalacturonate + H2O
-
 Solanum lycopersicum oligogalacturonates
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.15 endopolygalacturonase
-
 Solanum lycopersicum
3.2.1.15 PG1 isoform Solanum lycopersicum
3.2.1.15 PG2 isoform Solanum lycopersicum

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.15 50 75 thermal treatment at 50°C does not have a significant effect on the activity of polygalacturonase in tomato juice, at temperatures between 50 and 75°C, thermal treatment results in partial enzyme inactivation, isoform PG2 is heat-labile and is totally inactivated after a 5 min treatment at 65°C. Thermosonication enhances the inactivation kinetics of isoform PG2 4fold at 60°C while the enhancement decreases to 2.3fold at 75°C Solanum lycopersicum