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Literature summary for 3.1.1.11 extracted from
- Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes (2006), J. Agric. Food Chem., 54, 204-211.
Activating Compound
| Activating Compound | Comment | Organism | Structure |
|---|---|---|---|
| additional information | low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness | Phaseolus vulgaris | |
| additional information | low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness | Solanum lycopersicum |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| EDTA | partial inhibition at 10 mM; slight inhibition | Phaseolus vulgaris |  |
Metals/Ions
| Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|
| Ca2+ | activates | Phaseolus vulgaris | |
| Ca2+ | activating | Phaseolus vulgaris | |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + H2O | Solanum lycopersicum | involved in the regulation of the cell wall rigidity | methanol + pectate | - |
? | |
| pectin + H2O | Phaseolus vulgaris | involved in the regulation of the cell wall rigidity, key role in process of fruit ripening | methanol + pectate | - |
? | |
| pectin + H2O | Phaseolus vulgaris | low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness | methanol + pectate | - |
? | |
| pectin + H2O | Solanum lycopersicum | low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness | methanol + pectate | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Phaseolus vulgaris | - |
- |
- |
| Phaseolus vulgaris | - |
green bean | - |
| Solanum lycopersicum | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| fruit | - |
Phaseolus vulgaris | - |
| fruit | - |
Solanum lycopersicum | - |
| pericarp | - |
Solanum lycopersicum | - |
| pod | - |
Phaseolus vulgaris | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + H2O | - |
Phaseolus vulgaris | methanol + pectate | - |
? | |
| pectin + H2O | - |
Solanum lycopersicum | methanol + pectate | - |
? | |
| pectin + H2O | apple pectin | Phaseolus vulgaris | methanol + pectate | - |
? | |
| pectin + H2O | apple pectin | Solanum lycopersicum | methanol + pectate | - |
? | |
| pectin + H2O | involved in the regulation of the cell wall rigidity | Solanum lycopersicum | methanol + pectate | - |
? | |
| pectin + H2O | involved in the regulation of the cell wall rigidity, key role in process of fruit ripening | Phaseolus vulgaris | methanol + pectate | - |
? | |
| pectin + H2O | low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness | Phaseolus vulgaris | methanol + pectate | - |
? | |
| pectin + H2O | low-temperature blanching of vegetables activates PME, which demethylates cell wall pectins and improves tissue firmness | Solanum lycopersicum | methanol + pectate | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| pectin methylesterase | - |
Phaseolus vulgaris |
| pectin methylesterase | - |
Solanum lycopersicum |
| PME | - |
Phaseolus vulgaris |
| PME | - |
Solanum lycopersicum |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
- |
Phaseolus vulgaris |
| 65 | - |
- |
Solanum lycopersicum |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 23 | - |
no methanol production in whole green beans | Phaseolus vulgaris |
| 25 | 65 | the rate of de-esterification increases substantially with increasing temperature | Solanum lycopersicum |
| 35 | 65 | highest activity detected at 65°C | Phaseolus vulgaris |
| 35 | 65 | highest activity detected at 65°C | Solanum lycopersicum |
| 45 | 65 | very low activity below 45°C | Phaseolus vulgaris |
| 50 | - |
heating intact beans to 50°C causes PME activation and enzyme remains active even at 23°C | Phaseolus vulgaris |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
15 min stable, loss of activity after 15 min | Solanum lycopersicum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7.5 | - |
assay at | Phaseolus vulgaris |
| 7.5 | - |
assay at | Solanum lycopersicum |
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