Pectinase Enzyme | PG2 enzyme
Pectinase
Contains substantial hemicellulase, cellulase, pectinesterase and xylanase activities which together with pectin lyase and polygalacturonase work synergistically to digest plant cell wall tissues.
Purified pectinase has been developed specifically for use in plant protoplast culture studies. The enzyme is assayed using a method which quantitatively measures the liberation of D-galacturonic acid from polygalacturonic acid. This method is based upon determination of reducing sugars using a neocuprine hydrochloride color reagent assay. When used with purified cellulase, purified pectinase has been found to be useful for generating good yields of viable protoplast in several plant systems, e.g., corn, soybean, red beet, sunflower, tomato and citrus. In general, a concentration range of 0.1% to 0.5% pectinase (with accompanying 0.5% to 1.5% cellulase) used at 24 degree C to 37 degree C for periods of 1 to 16 hours will yield good results.
NCBI and Uniprot Product Information
Uniprot Description
Function: Catalytic subunit of the polygalacturonase isozyme 1 and 2 (PG1 and PG2). Acts in concert with the pectinesterase, in the ripening process. Is involved in cell wall metabolism, specifically in polyuronide degradation. The depolymerization and solubilization of cell wall polyuronides mediated by PG2 during ripening seems to be limited by the beta subunit GP1, probably by recruiting PG2 to form PG1. Ref.13 Ref.15 Ref.18
Catalytic activity: Random hydrolysis of (1->4)-alpha-D-galactosiduronic linkages in pectate and other galacturonans. Ref.19
Subunit structure: Monomer PG2 (isoenzymes PG2A and PG2B). Also forms heterodimers called polygalacturonase 1 (PG1) with the beta subunit GP1. Ref.9 Ref.10 Ref.17
Subcellular location: Secreted › extracellular space › apoplast. Secreted › cell wall. Note: Associated to the cell wall. Ref.13
Tissue specificity: Expressed only in ripening fruits (at protein level). Ref.2 Ref.4 Ref.16 Ref.17
Developmental stage: PG1 appears when fruits start to be coloured. When fruits are orange, both PG2 and PG1 are present. In fully ripe fruit, mostly PG2 is expressed. Ref.9 Ref.15 Ref.16
Induction: By ethylene. Ref.16
Post-translational modification: N-glycosylated. PG2B isozyme has a greater degree of glycosylation than PG2A. Ref.6 Ref.11 Ref.13
Biotechnological use: The effect of PG can be neutralized by introducing an antisense PG gene by genetic manipulation. The Flavr Savr tomato produced by Calgene (Monsanto) in such a manner has a longer shelf life due to delayed ripening.
Miscellaneous: To avoid liquid rheology of tomato juice, temperature and pressure can be increased to inactivate selectively PG2 during the process.
Sequence similarities: Belongs to the glycosyl hydrolase 28 family.Contains 4 PbH1 repeats.
Biophysicochemical propertiesAbsorption:Abs(max)=276 nm Ref.9 Ref.11 Ref.12 Ref.20The ratio of Abs(276)/Abs(260)=1.35. These values are for PG1.Kinetic parameters:KM=38 µM for polygalacturonic acid (for PG2 at pH 4.6 and 35 degrees Celsius)KM=75 µM for polygalacturonic acid (for PG1 at pH 4.6 and 35 degrees Celsius)Vmax=58.8 µmol/min/mg enzyme (for PG2 at pH 4.6 and 35 degrees Celsius)Vmax=7 µmol/min/mg enzyme (for PG2 at pH 3.8 and 25 degrees Celsius)Vmax=27.7 µmol/min/mg enzyme (for PG1 at pH 4.6 and 35 degrees Celsius)Vmax=4 µmol/min/mg enzyme (for PG1 at pH 3.8 and 25 degrees Celsius)pH dependence:Optimum pH is 4.4-4.8 at 35 degrees Celsius. PG1 is resistant to acidic but not to alkaline conditions, at which PG2 is released from the beta subunit.Temperature dependence:Optimum temperature is 55-60 degrees Celsius at pH 4.4. PG1 is more thermostable than PG2.
Sequence caution: The sequence CAD44521.1 differs from that shown. Reason: Frameshift at positions 156 and 161.
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Product Notes
The PG2 pg2 (Catalog #AAA653736) is an Enzyme and is intended for research purposes only. The product is available for immediate purchase. It is sometimes possible for the material contained within the vial of "Pectinase, Enzyme" to become dispersed throughout the inside of the vial, particularly around the seal of said vial, during shipment and storage. We always suggest centrifuging these vials to consolidate all of the liquid away from the lid and to the bottom of the vial prior to opening. Please be advised that certain products may require dry ice for shipping and that, if this is the case, an additional dry ice fee may also be required.Precautions
All products in the AAA Biotech catalog are strictly for research-use only, and are absolutely not suitable for use in any sort of medical, therapeutic, prophylactic, in-vivo, or diagnostic capacity. By purchasing a product from AAA Biotech, you are explicitly certifying that said products will be properly tested and used in line with industry standard. AAA Biotech and its authorized distribution partners reserve the right to refuse to fulfill any order if we have any indication that a purchaser may be intending to use a product outside of our accepted criteria.Disclaimer
Though we do strive to guarantee the information represented in this datasheet, AAA Biotech cannot be held responsible for any oversights or imprecisions. AAA Biotech reserves the right to adjust any aspect of this datasheet at any time and without notice. It is the responsibility of the customer to inform AAA Biotech of any product performance issues observed or experienced within 30 days of receipt of said product. To see additional details on this or any of our other policies, please see our Terms & Conditions page.Item has been added to Shopping Cart
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