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Literature summary for 4.2.2.2 extracted from

  • Kamijo, J.; Sakai, K.; Suzuki, H.; Suzuki, K.; Kunitake, E.; Shimizu, M.; Kato, M.
    Identification and characterization of a thermostable pectate lyase from Aspergillus luchuensis var. saitoi (2019), Food Chem., 276, 503-510 .
    View publication on PubMed
Search for more literature for 4.2.2.2

Protein Variants

Protein Variants Comment Organism
I140V about 25% decrease in catalytic efficiency Aspergillus luchuensis var. saitoi
V197D about 25% decrease in catalytic efficiency Aspergillus luchuensis var. saitoi

Inhibitors

Inhibitors Comment Organism Structure
Cu2+ 5.0 mM, 30-35% inhibition Aspergillus luchuensis var. saitoi
Fe3+ 5.0 mM, 30-35% inhibition Aspergillus luchuensis var. saitoi
additional information not inhibitory: 0.5% SDS, 5% Tween-20, 10% Triton X-100, 5% acetone, 20% ethanol, 10% isopropanol, and 10% methanol Aspergillus luchuensis var. saitoi
Zn2+ 5.0 mM, 30-35% inhibition Aspergillus luchuensis var. saitoi

KM Value [mM]

KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
additional information
-
 Polygalacturonate Km value of wild-type, 0.74 mg/ml, of mutant I140V 1.07 mg/ml, of mutant V197D 0.71 mg/ml, respectively, pH 8.0, 30°C Aspergillus luchuensis var. saitoi
additional information
-
 citrus peel pectin Km value of wild-type, 0.97 mg/ml, of mutant I140V 0.93 mg/ml, of mutant V197D 0.91 mg/ml, respectively, pH 8.0, 30°C Aspergillus luchuensis var. saitoi
additional information
-
 apple pectin Km value of wild-type, 1.12 mg/ml, of mutant I140V 0.97 mg/ml, of mutant V197D 1.00 mg/ml, respectively, pH 8.0, 30°C Aspergillus luchuensis var. saitoi

Metals/Ions

Metals/Ions Comment Organism Structure
Ca2+ activation, optimum concentration 0.3 mM Aspergillus luchuensis var. saitoi

Organism

Organism UniProt Comment Textmining
Aspergillus luchuensis var. saitoi
-
-
-
Aspergillus luchuensis var. saitoi KBN 2022
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
apple pectin
-
 Aspergillus luchuensis var. saitoi unsaturated oligogalacturonides
-
 ?
apple pectin
-
 Aspergillus luchuensis var. saitoi KBN 2022 unsaturated oligogalacturonides
-
 ?
citrus peel pectin
-
 Aspergillus luchuensis var. saitoi unsaturated oligogalacturonides
-
 ?
citrus peel pectin
-
 Aspergillus luchuensis var. saitoi KBN 2022 unsaturated oligogalacturonides
-
 ?
polygalacturonate
-
 Aspergillus luchuensis var. saitoi unsaturated trigalacturonic acid + unsaturated tetragalacturonic acid
-
 ?
polygalacturonate
-
 Aspergillus luchuensis var. saitoi KBN 2022 unsaturated trigalacturonic acid + unsaturated tetragalacturonic acid
-
 ?

Subunits

Subunits Comment Organism
? x * 35000, SDS-PAGE Aspergillus luchuensis var. saitoi

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
20 40
-
 Aspergillus luchuensis var. saitoi

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
60
-
 1 h, 71% residual activity Aspergillus luchuensis var. saitoi
70
-
 1 h, 61% residual activity Aspergillus luchuensis var. saitoi
80
-
 1 h, 46% residual activity Aspergillus luchuensis var. saitoi

Turnover Number [1/s]

Turnover Number Minimum [1/s] Turnover Number Maximum [1/s] Substrate Comment Organism Structure
539
-
 Polygalacturonate mutant V197D, pH 8.0, 30°C Aspergillus luchuensis var. saitoi
598
-
 apple pectin mutant V197D, pH 8.0, 30°C Aspergillus luchuensis var. saitoi
601
-
 Polygalacturonate wild-type, pH 8.0, 30°C Aspergillus luchuensis var. saitoi
624
-
 Polygalacturonate mutant I140V, pH 8.0, 30°C Aspergillus luchuensis var. saitoi
642
-
 apple pectin wild-type, pH 8.0, 30°C Aspergillus luchuensis var. saitoi
688
-
 citrus peel pectin mutant V197D, pH 8.0, 30°C Aspergillus luchuensis var. saitoi
694
-
 citrus peel pectin wild-type, pH 8.0, 30°C Aspergillus luchuensis var. saitoi
703
-
 apple pectin mutant I140V, pH 8.0, 30°C Aspergillus luchuensis var. saitoi
712
-
 citrus peel pectin mutant I140V, pH 8.0, 30°C Aspergillus luchuensis var. saitoi

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
8
-
-
 Aspergillus luchuensis var. saitoi

kcat/KM [mM/s]

kcat/KM Value [1/mMs-1] kcat/KM Value Maximum [1/mMs-1] Substrate Comment Organism Structure
additional information
-
 citrus peel pectin kcat/Km value of wild-type 715 ml/mg/s, of mutant I140V 765 ml/mg/s, of mutant V197D 756 ml/mg/s, respectively, pH 8.0, 30°C Aspergillus luchuensis var. saitoi
additional information
-
 apple pectin kcat/Km value of wild-type, 573 ml/mg/s, of mutant I140V 724 ml/mg/s, of mutant V197D 598 ml/mg/s, respectively, pH 8.0, 30°C Aspergillus luchuensis var. saitoi
additional information
-
 Polygalacturonate kcat/Km value of wild-type, 812 ml/mg/s, of mutant I140V 583 ml/mg/s, of mutant V197D 579 ml/mg/s, respectively, pH 8.0, 30°C Aspergillus luchuensis var. saitoi