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Literature summary for 3.1.1.11 extracted from

  • Mejia-Cordova, S.M.; Montanez, J.C.; Aguilar, C.N.; de la Luz Reyes-Vega, M.; de la Garza, H.; Hours, R.A.; Contreras-Esquivel, J.C.
    Extraction of pectinesterase from Jalapeno chili pepper (Capsicum annuum) and its thermal stability (2005), Food Sci. Biotechnol., 14, 185-189.
No PubMed abstract available
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Metals/Ions

Metals/Ions Comment Organism Structure
NaCl maximum activity at 2 M Capsicum annuum

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
pectin + H2O Capsicum annuum
-
 methanol + pectate
-
 ?

Organism

Organism UniProt Comment Textmining
Capsicum annuum
-
 Jalapeno chili pepper
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
pectin + H2O
-
 Capsicum annuum methanol + pectate
-
 ?

Synonyms

Synonyms Comment Organism
PE
-
 Capsicum annuum
pectinesterase
-
 Capsicum annuum

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
55
-
 75% of activity after 60 min Capsicum annuum
75
-
 10% of activity after 60 min Capsicum annuum
85 95 5% of activity after 5 min Capsicum annuum