EC Number   |
Application |
Reference |
|---|
   3.1.1.11 | diagnostics |
pectin methylesterase is an allergenic marker for the sensitization to Russian thistle, Salsola kali pollen |
679294 |
| 3.1.1.11 | food industry |
added as exogenous enzyme in fruit and vegetable processing, used to increase the yield during extraction, to clarify and concentrate fruit juices, for gelation of fruit, and to modify texture and rheology of fruit and vegetable based products |
673377 |
| 3.1.1.11 | food industry |
destabilizes pectinaceous materials in fruit juices and concentrates and modifies the texture of fruit and vegetable products |
674094 |
| 3.1.1.11 | food industry |
due to very high de-esterification activity, easy denaturation and significant efficacy in incrementing clarification of fruit juice makes the enzyme useful for industrial application |
730650 |
| 3.1.1.11 | food industry |
enzyme is known to be responsible for cloud loss in juice processing and storage |
674088 |
| 3.1.1.11 | food industry |
exogenous pectin methylesterase is applied in texture engineering of thermally processed intact fruits and vegetables, for example, via enzyme infusion |
714657 |
| 3.1.1.11 | food industry |
inhibition of pectin methylesterase directly after juice extraction is crucial in the production of storable citrus juice products |
692728 |
| 3.1.1.11 | food industry |
one of the most important enzymes in the industrialization and preservation of fruits, juices or other industrial products that involve the presence or absence of intact pectin |
673778 |
| 3.1.1.11 | food industry |
pectin methylesterase (PME) is a ubiquitous cell wall enzyme, which de-esterifies and modifies pectins for food applications. The papaya PME can be potentially utilized to modify pectin functionality at elevated temperature |
751232 |
| 3.1.1.11 | food industry |
pectin methylesterase can positively or negatively affect structural quality of plant-based foods (cloud stability, viscosity, texture) |
714657 |
