Application | Comment | Organism |
---|---|---|
food industry | responsible for phase separation and cloud loss in fruit juice manufacturing | Actinidia chinensis |
food industry | responsible for phase separation and cloud loss in fruit juice manufacturing | Diospyros kaki |
Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
cell wall | - |
Actinidia chinensis | 5618 | - |
soluble | - |
Diospyros kaki | - |
- |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
NaCl | activating at 100 mM at pH under 7.0 | Diospyros kaki | |
NaCl | activating at 100 mM, especially at pH under 7.0 | Actinidia chinensis |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
37000 | - |
gel filtration | Diospyros kaki |
50000 | - |
gel filtration | Actinidia chinensis |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + H2O | Actinidia chinensis | involved in the regulation of the cell wall rigidity, key role in process of fruit ripening | methanol + pectate | - |
? | |
pectin + H2O | Diospyros kaki | involved in the regulation of the cell wall rigidity, key role in process of fruit ripening | methanol + pectate | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Actinidia chinensis | - |
- |
- |
Diospyros kaki | - |
- |
- |
Posttranslational Modification | Comment | Organism |
---|---|---|
glycoprotein | possible glycosylation concluded from the relatively high mass of the kiwi enzyme compared with other plant PMEs | Actinidia chinensis |
Purification (Comment) | Organism |
---|---|
- |
Actinidia chinensis |
- |
Diospyros kaki |
Source Tissue | Comment | Organism | Textmining |
---|
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
1350 | - |
pH 8.0, 20°C, 100 mM NaCl | Diospyros kaki |
1950 | - |
pH 8.0, 20°C, no added NaCl | Actinidia chinensis |
2450 | - |
pH 8.0, 20°C, 100 mM NaCl | Actinidia chinensis |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + H2O | citrus pectin | Actinidia chinensis | methanol + pectate | - |
? | |
pectin + H2O | citrus pectin | Diospyros kaki | methanol + pectate | - |
? | |
pectin + H2O | involved in the regulation of the cell wall rigidity, key role in process of fruit ripening | Actinidia chinensis | methanol + pectate | - |
? | |
pectin + H2O | involved in the regulation of the cell wall rigidity, key role in process of fruit ripening | Diospyros kaki | methanol + pectate | - |
? |
Subunits | Comment | Organism |
---|---|---|
monomer | 1 * 37000, SDS-PAGE, native mass by gel filtration | Diospyros kaki |
monomer | 1 * 50000, SDS-PAGE, native mass by gel filtration | Actinidia chinensis |
Synonyms | Comment | Organism |
---|---|---|
pectin methylesterase | - |
Actinidia chinensis |
pectin methylesterase | - |
Diospyros kaki |
PME | - |
Actinidia chinensis |
PME | - |
Diospyros kaki |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
6 | - |
two pH optima | Actinidia chinensis |
6.5 | 7 | two pH optima | Diospyros kaki |
8 | - |
two pH optima | Diospyros kaki |
8 | 8.5 | two pH optima | Actinidia chinensis |
Organism | Comment | pI Value Maximum | pI Value |
---|---|---|---|
Diospyros kaki | isoelectric focusing | - |
6.7 |
Actinidia chinensis | isoelectric focusing | - |
7.3 |