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Literature summary for 4.2.2.10 extracted from
- Characterization of an alkaline thermostable pectin lyase from newly isolated Aspergillus niger _WHAK1 and its application on fruit juice clarification (2017), Arab. J. Sci. Eng., 42, 19-29 .
No PubMed abstract available
Activating Compound
| Activating Compound | Comment | Organism | Structure |
|---|---|---|---|
| ascorbate | up to 3fold activation | Aspergillus niger |  |
| L-arginine | up to 1.2fold activation | Aspergillus niger | |
| L-tryptophan | up to 1.3fold activation | Aspergillus niger | |
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | application for clarification of fruit juice. For apple, orange, pomegranate juices treated with the partially purified enzyme, the clarity values are 219.74, 206.38 and 203.48%, respectively | Aspergillus niger |
| synthesis | production of Aspergillus niger on wheat bran and citrus pectin in submerged culture | Aspergillus niger |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| K+ | - |
Aspergillus niger | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
citrus pectin | Km value 5.2 mg/ml, 40°C, pH 8.0 | Aspergillus niger |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| Ca2+ | up to 3fold activation | Aspergillus niger | |
| Fe3+ | up to 2.9fold activation | Aspergillus niger | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus niger | - |
- |
- |
| Aspergillus niger WHAK1 | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| purification by ammonium sulfate fractionation, gel filtration and ion-exchange chromatography | Aspergillus niger |
Specific Activity [micromol/min/mg]
| Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|
| 0.38 | - |
40°C, pH 8.0 | Aspergillus niger |
Storage Stability
| Storage Stability | Organism |
|---|---|
| 4°C, stable for 17 months | Aspergillus niger |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| citrus pectin | - |
Aspergillus niger | ? | - |
? | |
| citrus pectin | - |
Aspergillus niger WHAK1 | ? | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 23300, SDS-PAGE | Aspergillus niger |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | - |
- |
Aspergillus niger |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 8 | - |
- |
Aspergillus niger |
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Release 2023.1 (January 2023)
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