Activating Compound | Comment | Organism | Structure |
---|---|---|---|
EDTA | 118% activity at 10 mM | Penicillium sp. 'occitanis' | |
Urea | 112.5% activity at 5 mM | Penicillium sp. 'occitanis' |
Application | Comment | Organism |
---|---|---|
food industry | the enzyme is able to enhance the clarification of citrus juice | Penicillium sp. 'occitanis' |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
2-mercaptoethanol | 67.5% residual activity at 10 mM | Penicillium sp. 'occitanis' | |
Ba2+ | 62.87% residual activity at 10 mM | Penicillium sp. 'occitanis' | |
Ca2+ | 71.37% residual activity at 10 mM | Penicillium sp. 'occitanis' | |
Cu2+ | complete inhibition at 10 mM | Penicillium sp. 'occitanis' | |
Fe2+ | 84.63% residual activity at 10 mM | Penicillium sp. 'occitanis' | |
Hg2+ | complete inhibition at 10 mM | Penicillium sp. 'occitanis' | |
Mg2+ | 61.24% residual activity at 10 mM | Penicillium sp. 'occitanis' | |
Mn2+ | complete inhibition at 10 mM | Penicillium sp. 'occitanis' | |
additional information | not affected by K+ | Penicillium sp. 'occitanis' | |
Na+ | 93.5% residual activity at 10 mM | Penicillium sp. 'occitanis' | |
SDS | complete inhibition at 5 mM | Penicillium sp. 'occitanis' | |
Zn2+ | 80.9% residual activity at 5 mM | Penicillium sp. 'occitanis' |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Ca2+ | 123.5% activity at 2 mM | Penicillium sp. 'occitanis' |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Penicillium sp. 'occitanis' | - |
- |
- |
Penicillium sp. 'occitanis' CT1 | - |
- |
- |
Purification (Comment) | Organism |
---|---|
Mono Q column chromatography, high performance liquid chromatography and Shodex KW-802.5 gel filtration | Penicillium sp. 'occitanis' |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
apple pectin + H2O | 47.25% activity compared to polygalacturonate | Penicillium sp. 'occitanis' | ? | - |
? | |
apple pectin + H2O | 47.25% activity compared to polygalacturonate | Penicillium sp. 'occitanis' CT1 | ? | - |
? | |
citrus pectin + H2O | 28% esterified citrus pectin is hydrolyzed with 52.5% activity compared to polygalacturonate, 75% esterified citrus pectin is hydrolyzed with 29.75% activity compared to polygalacturonate, and 90% esterified citrus pectin is hydrolyzed with 17.5% activity compared to polygalacturonate | Penicillium sp. 'occitanis' | ? | - |
? | |
citrus pectin + H2O | 28% esterified citrus pectin is hydrolyzed with 52.5% activity compared to polygalacturonate, 75% esterified citrus pectin is hydrolyzed with 29.75% activity compared to polygalacturonate, and 90% esterified citrus pectin is hydrolyzed with 17.5% activity compared to polygalacturonate | Penicillium sp. 'occitanis' CT1 | ? | - |
? | |
polygalacturonate + H2O | very high specific activity (100% activity) | Penicillium sp. 'occitanis' | tetragalacturonate + trigalacturonate | - |
? | |
polygalacturonate + H2O | very high specific activity (100% activity) | Penicillium sp. 'occitanis' CT1 | tetragalacturonate + trigalacturonate | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | x * 45000, SDS-PAGE | Penicillium sp. 'occitanis' |
Synonyms | Comment | Organism |
---|---|---|
endo-polygalacturonase | - |
Penicillium sp. 'occitanis' |
PG1 | - |
Penicillium sp. 'occitanis' |
PGase | - |
Penicillium sp. 'occitanis' |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
70 | - |
- |
Penicillium sp. 'occitanis' |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
40 | 60 | the enzyme remains stable for 2 h at 40°C and loses about 40% an 90% of its initial activity after 2 h at 50°C and 60°C, respectively. The enzyme is completely inactive after 3 h at 60 or 70°C | Penicillium sp. 'occitanis' |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5.5 | - |
- |
Penicillium sp. 'occitanis' |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
4 | 8 | the enzyme remains stable for 24 h at pH 4.0-8.0 | Penicillium sp. 'occitanis' |