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Literature summary for 3.1.1.11 extracted from
- Changes in purified tomato pectinmethylesterase activity during thermal and high pressure treatment (2004), J. Sci. Food Agric., 84, 1839-1847.
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + H2O | Solanum lycopersicum | - |
methanol + pectate | - |
? |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Solanum lycopersicum | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| pectin + H2O | - |
Solanum lycopersicum | methanol + pectate | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| pectinmethylesterase | - |
Solanum lycopersicum |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 35 | - |
at pH 4.4 and normal pressure, temperature optimum shifted to higher temperatures at higher pressure | Solanum lycopersicum |
| 45 | - |
at pH 8 and normal pressure, temperature optimum shifted to higher temperatures at higher pressure | Solanum lycopersicum |
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Release 2023.1 (January 2023)
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