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Literature summary extracted from

  • Rillo, L.; Castaldo, D.; Giovane, A.; Servillo, L.; Balestrieri, G.; Quagliuolo, L.
    Purification and properties of pectin methylesterase from mandarin orange fruit. (1992), J. Agric. Food Chem., 40, 591-593.
    View publication on PubMed

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.1.1.11 37000
-
 gel filtration Citrus nobilis

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Citrus nobilis
-
 i.e. mandarin
-

Posttranslational Modification

EC Number Posttranslational Modification Comment Organism
3.1.1.11 side-chain modification glycoprotein Citrus nobilis

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.11
-
 Citrus nobilis

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 nobilis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.11 pectin + H2O
-
 Citrus nobilis methanol + pectate
-
 ?

Subunits

EC Number Subunits Comment Organism
3.1.1.11 monomer 1 * 37000, SDS-PAGE Citrus nobilis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.11 62
-
 1 min, 50% inactivation Citrus nobilis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.11 9
-
 around Citrus nobilis

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.1.1.11 7.5 11 pH 7.5: about 50% of maximal activity, pH 11.0: about 85% of maximal activity Citrus nobilis