Application | Comment | Organism |
---|---|---|
food industry | PME has a higher thermal resistance than the bacteria and yeasts existing in orange juice, therefore its inactivation is used as a parameter to define the time/temperature combination of the thermal process of pasteurisation of orange juice, which is necessary to prevent spoilage, overview | Citrus aurantiifolia |
food industry | PME has a higher thermal resistance than the bacteria and yeasts existing in orange juice, therefore its inactivation is used as a parameter to define the time/temperature combination of the thermal process of pasteurisation of orange juice, which is necessary to prevent spoilage, overview | Citrus aurantium |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + H2O | Citrus aurantiifolia | - |
methanol + pectate | - |
? | |
pectin + H2O | Citrus aurantium | - |
methanol + pectate | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Citrus aurantiifolia | - |
several isozymes | - |
Citrus aurantium | - |
several isozymes | - |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit | - |
Citrus aurantiifolia | - |
fruit | - |
Citrus aurantium | - |
juice | - |
Citrus aurantiifolia | - |
juice | - |
Citrus aurantium | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + H2O | - |
Citrus aurantiifolia | methanol + pectate | - |
? | |
pectin + H2O | - |
Citrus aurantium | methanol + pectate | - |
? |
Synonyms | Comment | Organism |
---|---|---|
pectin methylesterase | - |
Citrus aurantiifolia |
pectin methylesterase | - |
Citrus aurantium |
PME | - |
Citrus aurantiifolia |
PME | - |
Citrus aurantium |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
60 | 90 | kinetic model for thermal inactivation of multiple PME, kinetics, at pH 3.5-4.5, overview | Citrus aurantiifolia |
60 | 90 | kinetic model for thermal inactivation of multiple PME, kinetics, at pH 3.5-4.5, overview | Citrus aurantium |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
3.5 | 4.5 | - |
Citrus aurantiifolia |
3.5 | 4.5 | - |
Citrus aurantium |