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Literature summary extracted from

  • Cameron, R.G.; Savary, B.J.; Hotchkiss, A.T.; Fishman, M.L.; Chau, H.K.; Baker, R.A.; Grohmann, K.
    Separation and characterization of a salt-dependent pectin methylesterase from Citrus sinensis var. Valencia fruit tissue (2003), J. Agric. Food Chem., 51, 2070-2075.
    View publication on PubMed

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.1.1.11 additional information
-
 additional information
-
 Citrus sinensis

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.1.1.11 32400
-
 1 * 32400, gel filtration Citrus sinensis
3.1.1.11 33500
-
 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 fruit
-
 Citrus sinensis
-

Substrates and Products (Substrate)

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

Subunits

EC Number Subunits Comment Organism
3.1.1.11 monomer 1 * 32400, gel filtration Citrus sinensis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.11 7.5
-
 at 0.1-0.2 M NaCl Citrus sinensis
3.1.1.11 8.5 9.5 at 50 mM NaCl Citrus sinensis

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.1.1.11 6 9.5 no enzyme activity below pH 6 at 50 mM NaCl, minimal level of activity at 10 mM NaCl between pH 7.5 and 9.5, no enzyme activity at 10 mM below pH 7.5 Citrus sinensis

pI Value

EC Number Organism Comment pI Value Maximum pI Value
3.1.1.11 Citrus sinensis isoelectric focusing
-
 10.1