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Literature summary extracted from
- Purification and properties of Citrus natsudaidai pectinesterase (1973), Agric. Biol. Chem., 37, 1487-1491.
No PubMed abstract available
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.1.1.11 | Citrus natsudaidai | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.1.1.11 | - |
Citrus natsudaidai |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.1.11 | pectin + H2O | - |
Citrus natsudaidai | methanol + pectate | - |
? |  |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | 50 | - |
10 min, pH 8.0, about 45% loss of activity | Citrus natsudaidai |
| 3.1.1.11 | 50 | - |
240 min, pH 5.0, 1 h, 50% loss of activity | Citrus natsudaidai |
| 3.1.1.11 | 50 | - |
10 min, pH 3.0 or 10.0, complete inactivation | Citrus natsudaidai |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | 8 | - |
- |
Citrus natsudaidai |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | 6 | 10 | about 70% of maximal activity at pH 6.0 and at pH 10.0 | Citrus natsudaidai |
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Release 2023.1 (January 2023)
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