TABLE 4.

Enzymatic properties of P. anserina CAZymes acting on hemicellulases from different sources

CAZymeActivitySubstrateEnzymatic property
SAa ± SEM (U mg−1)Kmb ± SEM (mg ml−1 or mM)Vmax ± SEM (U mg−1)kcat/Kmc (mg−1 min−1 ml or M−1 min−1)
PaMan5AEndo-β-1,4-mannanaseKonjac glucomannan45 ± 0.90.7 ± 0.156.4 ± 1.73,142
Carob galactomannan65 ± 1.41.7 ± 0.175.5 ± 1.31,732
LBG galactomannan68 ± 3.24.7 ± 1.4107 ± 14899
Ivory nut mannan35 ± 1.81.6 ± 0.442.3 ± 2.41,044
PaMan26AEndo-β-1,4-mannanaseKonjac glucomannan56 ± 1.90.8 ± 0.074.2 ± 1.85,750
Carob galactomannan60 ± 3.42.6 ± 0.679.5 ± 5.81,895
LBG galactomannan86 ± 4.15.5 ± 1.2126 ± 13904
Ivory nut mannan46 ± 2.71.0 ± 0.148.8 ± 1.71,928
PaXyn11AEndo-β-1,4-xylanaseWheat arabinoxylan249 ± 7.45.8 ± 0.4405 ± 122,443
Birchwood xylan95 ± 4.23.7 ± 0.5124 ± 51,172
PaAbf51Aα-l-ArabinofuranosidasepNP-Ara22.8 ± 0.61.2 ± 0.126.3 ± 0.51,571
Wheat arabinoxylan6.9 ± 0.4NDdNDND
Sugar beet arabinan3.1 ± 0.3NDNDND
Debranched arabinan0.9 ± 0.0NDNDND
PaAbf62Aα-l-ArabinofuranosidasepNP-ara0.38 ± 0.016.1 ± 0.30.61 ± 0.023.7
Wheat arabinoxylan1.0 ± 0.1NDNDND
Sugar beet arabinan0.11 ± 0.02NDNDND
Debranched arabinan0.22 ± 0.03NDNDND
  • a SA was determined at 10 mg ml−1 for polysaccharides and at 10 mM for pNP sugars at 40°C and pH 5 in McIlvaine's buffer.

  • b Units are in mg ml−1 for polysaccharides and in mM for pNP substrates.

  • c Units are in mg−1 min−1 ml for polysaccharides and in mM−1 min−1 for pNP substrates.

  • d ND, not detected. Although enzyme activity was present, it was too low to measure the individual kinetic constant.