Application | Comment | Organism |
---|---|---|
food industry | high pressure processing can be used for selective inactivation of PG in tomato processing while keeping pectinmethylesterase intact | Solanum lycopersicum |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
additional information | PG1 and PG2 can be inactivated at room temperature in the pressure range of 300-500 MPa | Solanum lycopersicum |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
43000 | - |
43000, SDS-PAGE, 43700, Maldi-Tof-spec analysis, PG1 and PG2 | Solanum lycopersicum |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Solanum lycopersicum | - |
varieties Galeon, Malpica, Perfectpeel and Soto | - |
Purification (Comment) | Organism |
---|---|
by cation exchange chromatography | Solanum lycopersicum |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit | ripe tomato. Varieties Galeon and Soto have about 50% of each enzyme, whereas Malpica and Perfectpeel contain more PG1 than PG2 | Solanum lycopersicum | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
polygalacturonic acid + H2O | - |
Solanum lycopersicum | ? | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | 43000, SDS-PAGE, 43700, Maldi-Tof-spec analysis, PG1 and PG2 | Solanum lycopersicum |
Synonyms | Comment | Organism |
---|---|---|
PG1 | - |
Solanum lycopersicum |
PG2 | - |
Solanum lycopersicum |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
additional information | - |
inactivation at around 55°C corresponds to PG2 and at around 80°C corresponds to PG1. After 5 min at 90°C almost complete inactivation | Solanum lycopersicum |