General Stability | Organism |
---|---|
pressure stable up to 600 MPa, loss of activity at 700 and 800 MPa | Capsicum annuum |
Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
cell wall | ionically bound to cell wall | Capsicum annuum | 5618 | - |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
NaCl | 0.13 M NaCl required for optimum activity | Capsicum annuum |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
33000 | - |
x * 33000, SDS-PAGE, two different bands detected by SDS-PAGE | Capsicum annuum |
37000 | - |
x * 37000, SDS-PAGE, two different bands detected by SDS-PAGE | Capsicum annuum |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + H2O | Capsicum annuum | involved in the regulation of the cell wall rigidity, key role in process of fruit ripening | methanol + pectate | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Capsicum annuum | - |
- |
- |
Purification (Comment) | Organism |
---|---|
- |
Capsicum annuum |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
fruit | - |
Capsicum annuum | - |
Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|
242.5 | - |
purified enzyme, pH 7.0, 22°C | Capsicum annuum |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + H2O | apple pectin | Capsicum annuum | methanol + pectate | - |
? | |
pectin + H2O | involved in the regulation of the cell wall rigidity, key role in process of fruit ripening | Capsicum annuum | methanol + pectate | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | x * 33000, SDS-PAGE, two different bands detected by SDS-PAGE | Capsicum annuum |
? | x * 37000, SDS-PAGE, two different bands detected by SDS-PAGE | Capsicum annuum |
Synonyms | Comment | Organism |
---|---|---|
pectin methylesterase | - |
Capsicum annuum |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
52.5 | 55 | at pH 7, sharp optimum | Capsicum annuum |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
20 | 70 | rapid increase of activity between 30 and 40°C, rapid loss of activity above 55°C | Capsicum annuum |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
55 | - |
rapid inactivation at temperatures above 55°C | Capsicum annuum |
60 | - |
50% of activity lost within 5 min | Capsicum annuum |
68 | - |
more than 90% of activity lost within 5 min | Capsicum annuum |
70 | - |
complete loss of activity within 5 min | Capsicum annuum |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7.5 | - |
at 22°C | Capsicum annuum |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
4.5 | 9 | rapid increase of activity between pH 4.5-6.5, low loss of activity at pH values above 7.5, 83% of maximum activity at pH 9.0 | Capsicum annuum |
Organism | Comment | pI Value Maximum | pI Value |
---|---|---|---|
Capsicum annuum | isoelectric focusing, several bands with pI values of 6.1, 6.3, 7.5, 7.9, and >9.3 detected | 9.3 | 6 |