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Literature summary for 3.1.1.11 extracted from
- High-pressure processing of apple juice: kinetics of pectin methyl esterase inactivation (2003), Biotechnol. Prog., 19, 908-914.
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| pressure | 250-400 MPa, highest enzyme inactivation occurred at 400 mPA after 25 min, pressure pulses between 250 and 400 MPa cause inactivation between 30% and 90% | Citrus sinensis |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + H2O | Citrus sinensis | - |
methanol + pectate | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Citrus sinensis | - |
orange | - |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| peel | - |
Citrus sinensis | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + H2O | - |
Citrus sinensis | methanol + pectate | - |
? | |
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