Two crystal structures of pectin lyase A from Aspergillus reveal a pH driven conformational change and striking divergence in the substrate-binding clefts of pectin and pectate lyases.Mayans, O., Scott, M., Connerton, I., Gravesen, T., Benen, J., Visser, J., Pickersgill, R., Jenkins, J.
(1997) Structure 5: 677-689
- PubMed: 9195887
- Primary Citation of Related Structures:  1IDK
- PubMed Abstract:
- Crystallization and Preliminary X-Ray Analysis of Pectin Lyase a from Aspergillus Niger
Jenkins, J.,Scott, M.,Mayans, O.,Pickersgill, R.,Harris, G.,Connerton, I.,Gravesen, T.
(1996) Acta Crystallogr.,Sect.D 52: 402
- The Structure of Bacillus Subtilis Pectate Lyase in Complex with Calcium
Pickersgill, R.,Jenkins, J.,Harris, G.,Nasser, W.,Robert-Baudouy, J.
(1994) Nat.Struct.Mol.Biol. 1: 717
Microbial pectin and pectate lyases are virulence factors that degrade the pectic components of the plant cell wall. The homogalacturan backbone of pectin varies in its degree of methylation from the highly methylated and relatively hydrophobic form ...
Microbial pectin and pectate lyases are virulence factors that degrade the pectic components of the plant cell wall. The homogalacturan backbone of pectin varies in its degree of methylation from the highly methylated and relatively hydrophobic form known as pectin, to the fully demethylated and highly charged form known as pectate. Methylated and demethylated regions of pectin are cleaved by pectin lyase and calcium-dependent pectate lyases, respectively. Protein engineering of lyases specific for particular patterns of methylation, will yield modified pectins of high value to the food and pharmaceutical industries.
Department of Food Macromolecular Science, Institute of Food Research, Earley Gate, Whiteknights Road, Reading, RG6 6BZ, UK.