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Literature summary extracted from

  • Savary, B.J.; Hotchkiss, A.T.; Cameron, R.G.
    Characterization of a salt-independent pectin methylesterase purified from valencia orange peel (2002), J. Agric. Food Chem., 50, 3553-3558.
    View publication on PubMed

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.1.1.11 34000
-
 SDS-PAGE Citrus sinensis

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 Citrus sinensis
-
 methanol + pectate
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.11 Citrus sinensis
-
 var. Valencia, orange
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.1.1.11 peel
-
 Citrus sinensis
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.11 citrus pectin + H2O
-
 Citrus sinensis methanol + citrus pectate
-
 ?
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 55 60
-
 Citrus sinensis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.11 55
-
 almost 50% loss of activity after 5 min Citrus sinensis
3.1.1.11 65
-
 complete loss of activity after 5 min Citrus sinensis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.11 6
-
 presence of 1.2% NaCl Citrus sinensis
3.1.1.11 9
-
 absence of NaCl Citrus sinensis

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.1.1.11 Citrus sinensis isoelectric focusing
-
 9.2