General Stability | Organism |
---|---|
10 mM Ba2+ increases thermal stability by 30%, besides increasing its stability at acid pH | Penicillium viridicatum |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
Ag+ | 10 mM, 50% inhibition | Penicillium viridicatum | |
Al3+ | 10 mM, 56% inhibition | Penicillium viridicatum | |
Co2+ | 10 mM,54% inhibition | Penicillium viridicatum | |
Cr3+ | 10 mM, complete inhibition | Penicillium viridicatum | |
Cu2+ | 10 mM, complete inhibition | Penicillium viridicatum | |
EDTA | 10 mM, 40% inhibition | Penicillium viridicatum | |
Fe2+ | 10 mM, complete inhibition | Penicillium viridicatum | |
Hg2+ | 10 mM, complete inhibition | Penicillium viridicatum | |
K+ | 10 mM, 40% inhibition | Penicillium viridicatum | |
Mg2+ | 10 mM, 23% inhibition | Penicillium viridicatum | |
Mn2+ | 10 mM, complete inhibition | Penicillium viridicatum | |
Ni2+ | 10 m, 58% inhibition | Penicillium viridicatum | |
Zn2+ | 10 mM, 36% inhibition | Penicillium viridicatum |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | the apparent Km-value with apple pectin as substrate is 1.82 mg/ml | Penicillium viridicatum |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Ba2+ | 10 mM, increased the enzyme activity by 96% | Penicillium viridicatum |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
24100 | - |
x * 24100, SDS-PAGE | Penicillium viridicatum |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Penicillium viridicatum | - |
- |
- |
Penicillium viridicatum RFC | - |
- |
- |
Purification (Comment) | Organism |
---|---|
- |
Penicillium viridicatum |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
356.7 | - |
- |
Penicillium viridicatum |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
esterified pectin + H2O | - |
Penicillium viridicatum | D-galacturonic acid + ? | - |
? | |
esterified pectin + H2O | - |
Penicillium viridicatum RFC | D-galacturonic acid + ? | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | x * 24100, SDS-PAGE | Penicillium viridicatum |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
60 | - |
- |
Penicillium viridicatum |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
35 | 65 | 35°C: about 65% of maximal activity, 65°C: about 50% of maximal activity | Penicillium viridicatum |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
45 | - |
1 h, enzyme preserved 60-75% of its original activity | Penicillium viridicatum |
60 | - |
1 h, enzyme preserved 18% of its original activity | Penicillium viridicatum |
70 | - |
1 h, enzyme preserved 8% of its original activity | Penicillium viridicatum |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
6 | - |
- |
Penicillium viridicatum |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
5 | 8 | pH 5.0: about 50% of maximal activity, pH 8.0: about 55% of maximal activity | Penicillium viridicatum |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
7 | 10 | stable | Penicillium viridicatum |
Organism | Comment | pI Value Maximum | pI Value |
---|---|---|---|
Penicillium viridicatum | isoelectric focusing | - |
6.5 |