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Literature summary extracted from
- Purification and properties of pectinesterase from papaya (1984), J. Sci. Food Agric., 35, 1120-1127.
No PubMed abstract available
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.1.1.11 | Polygalacturonate | - |
Carica papaya |  |
Metals/Ions
| EC Number | Metals/Ions | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.1.1.11 | NaCl | dependent on NaCl, 0.2 M | Carica papaya | |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | 53000 | - |
gel filtration | Carica papaya |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.1.1.11 | Carica papaya | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.1.1.11 | partial | Carica papaya |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.1.1.11 | pulp | - |
Carica papaya | - |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | additional information | - |
- |
Carica papaya |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.1.11 | pectin + H2O | citrus pectin | Carica papaya | methanol + pectate | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | 60 | - |
- |
Carica papaya |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | 40 | 65 | 40°C: about 20% of maximal activity, 65°C: about 25% of maximal activity | Carica papaya |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | 50 | - |
60 min, 20% loss of activity | Carica papaya |
| 3.1.1.11 | 80 | - |
1 min, complete loss of activity | Carica papaya |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | 8 | - |
- |
Carica papaya |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | 6 | 9 | pH 6.0: about 40% of maximal activity, pH 9.0: about 70% of maximal activity | Carica papaya |
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