Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary extracted from

  • Fachin, D.; Van Loey, A.M.; Nguyen, B.L.; Verlent, I.; Indrawati; Hendrickx, M.E.
    Comparative Study of the inactivation kinetics of pectin methylesterase in tomato juice and purified form (2002), Biotechnol. Prog., 18, 739-744.
    View publication on PubMed

General Stability

EC Number General Stability Organism
3.1.1.11 purified enzyme is more heat-stable than enzyme in fruit juice, enzyme is pressure-stable between 550 and 700 Mpa Solanum lycopersicum

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.1.1.11 33600
-
 SDS-PAGE Solanum lycopersicum

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.1.1.11 pectin + H2O Solanum lycopersicum
-
 methanol + pectate
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Solanum lycopersicum
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.11
-
 Solanum lycopersicum

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 fruit
-
 Solanum lycopersicum
-

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 26.68
-
-
 Solanum lycopersicum

Substrates and Products (Substrate)

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

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.11 55
-
-
 Solanum lycopersicum

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.11 55 80 z-values for thermal inactivation range from 5 to 6.5 °C, z-value: temperature increase necessary to obtain a 10fold decrease of the time needed for 90% reduction of enzyme activity Solanum lycopersicum
3.1.1.11 70 90 z-values for thermal inactivation range from 15 to 24 °C, purified enzyme, z-value: temperature increase necessary to obtain a 10fold decrease of the time needed for 90% reduction of enzyme activity Solanum lycopersicum
3.1.1.11 73 88 z-values for thermal inactivation range from 11 to 27.8 °C, enzyme from tomato juice, z-value: temperature increase necessary to obtain a 10fold decrease of the time needed for 90% reduction of enzyme activity Solanum lycopersicum

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.11 8
-
-
 Solanum lycopersicum

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.1.1.11 Solanum lycopersicum above, isoelectric focusing pH range pH 3-10
-
 9.3