Application | Comment | Organism |
---|---|---|
food industry | study of kinetic characterization, thermal stability and synergistic effect of temperature and pH for peroxidase (POD) and pectin methylesterase (PME) in tomato puree. Inactivation of both enzymes is very important, since these enzymes can have very negative effects on the color, odor, flavor and texture of juices and vegetable beverages during storage. The browning and loss of stability in juices and vegetable beverages, such as tomato puree, can be controlled by applying temperature and pH combinations capable of inactivating these enzymes in a total or partial way, but while respecting the limits organoleptic and legal for juices and vegetable beverages | Solanum betaceum |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.54 | - |
Pectin | 25°C, pH 7.5 | Solanum betaceum |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Solanum betaceum | - |
- |
- |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + n H2O | - |
Solanum betaceum | n methanol + pectate | - |
? |
Synonyms | Comment | Organism |
---|---|---|
pectin methylesterase | - |
Solanum betaceum |
PME | - |
Solanum betaceum |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
70 | - |
5 min, 45% loss of activity | Solanum betaceum |
90 | - |
temperature required for total inactivation | Solanum betaceum |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7.5 | - |
- |
Solanum betaceum |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
7 | 8 | pH 7.0: about 35% of maximal activity, pH 8.0: about 25% of maximal activity | Solanum betaceum |