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Literature summary extracted from

  • Koerner, B.; Zimmermann, G.; Berk, Z.
    Orange pectinesterase: purification, properties, and effect on cloud stability (1980), J. Food Sci., 45, 1203-1206.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.1.1.11 EDTA
-
 Citrus sinensis
3.1.1.11 Polygalacturonate
-
 Citrus sinensis

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Citrus sinensis
-
 i.e. orange, shamouti and valencia varieties
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.11
-
 Citrus sinensis

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 albedo low activity Citrus sinensis
-
3.1.1.11 flavedo low activity Citrus sinensis
-
3.1.1.11 juice low activity Citrus sinensis
-
3.1.1.11 pulp
-
 Citrus sinensis
-

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
-
-
 Citrus sinensis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.11 additional information role of enzyme in juice clarification Citrus sinensis ?
-
 ?
3.1.1.11 pectin + H2O
-
 Citrus sinensis methanol + pectate
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.11 60
-
-
 Citrus sinensis

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.1.1.11 additional information
-
-
 Citrus sinensis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.11 7.5
-
-
 Citrus sinensis