Any feedback?
Literature summary extracted from
- Purification and kinetic studies of polygalacturonase from Aspergillus niger RBF96 (2014), J. Pure Appl. Microbiol., 8, 2389-2394.
No PubMed abstract available
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.2.1.15 | food industry | polygalacturonases are pectin substances degrading enzymes, that are widely used in juice and fruit beverages for quality improvement | Aspergillus niger |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.15 | 0.155 | - |
Pectin | pH 4.5, 50°C | Aspergillus niger |  |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.15 | 37000 | - |
x * 37000, SDS-PAGE | Aspergillus niger |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.15 | pectin + H2O | Aspergillus niger | citrus or apple pectin | ? | - |
? | |
| 3.2.1.15 | pectin + H2O | Aspergillus niger RBF96 | citrus or apple pectin | ? | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.15 | Aspergillus niger | - |
- |
- |
| 3.2.1.15 | Aspergillus niger RBF96 | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.15 | native enzyme partially 7fold by gel filtration | Aspergillus niger |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.15 | 83.06 | - |
partially purified enzyme, pH 4.5, 50°C | Aspergillus niger |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.15 | pectin + H2O | citrus or apple pectin | Aspergillus niger | ? | - |
? | |
| 3.2.1.15 | pectin + H2O | citrus or apple pectin | Aspergillus niger RBF96 | ? | - |
? | |
Subunits
| EC Number | Subunits | Comment | Organism |
|---|---|---|---|
| 3.2.1.15 | ? | x * 37000, SDS-PAGE | Aspergillus niger |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.15 | 50 | - |
- |
Aspergillus niger |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.15 | 4.5 | - |
- |
Aspergillus niger |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
