Any feedback?
Literature summary extracted from
- Effect of mild-heat and high-pressure processing on banana pectin methylesterase: a kinetic study (2003), J. Agric. Food Chem., 51, 7974-7979.
General Stability
| EC Number | General Stability | Organism |
|---|---|---|
| 3.1.1.11 | at lower pressure of 300-400 MPa and higher temperatures of above 64°C an antagonistic effect of pressure and heat is observed, high pressure prevents inactivation | Musa acuminata |
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 | Musa acuminata | - |
methanol + pectate | - |
? |  |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.1.1.11 | Musa acuminata | - |
cv. Canendish, banana | - |
| 3.1.1.11 | Musa domestica | - |
cv. Canendish, banana | - |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.1.1.11 | - |
Musa acuminata |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.1.11 | pectin + H2O | - |
Musa acuminata | methanol + pectate | - |
? | |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.11 | 64 | - |
inactivation above at atmospheric pressure | Musa acuminata |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
